I had access to a 7.5 pork butt, someone else's gasser, a limited number of spices for a rub, and a brand new sous vide cooker. 21 hours at 165F and then three hours on the gasser with some hickory chips.
Had to cut it in half to get into some zipper bags, but man did it turn out great - I think I am going to use this as my go until the kids get older!
Cookers:
Memphis Advantage w. Searing insert option
Bradley 6-rack digital
Thermal bath for sous vide, pressure cooker, etc.
Time & Temp:
iGrill2 & iGrill wireless thermometers used with iPhone 5
Drawer full of various Maverick models
BBQ Interests:
Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.
Awesome. I'll have to give the s.v. followed by smoke/cook a try. I've done it the other way around, and wrote it up on my blog: http://sousvide.org/, but need to come back around and experiment some more.
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