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First sous-vide cook - success!

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  • mtvector
    Charter Member
    • Aug 2014
    • 20

    First sous-vide cook - success!

    I travel a lot for my job and as a result I'm usually running errands during the weekend so being home for most of the day to smoke is always a challenge. The idea of being able to sous-vide the meat in advance and then smoke the meat for a few hours before I served it really appealed to me. My first attempt was with a pork butt and it was a huge success. I used the Serious Eats time/temp recommendation, but prepped the meat per Meathead's recipe. So dry brined with salt, sous-vided at 165 for 24 hours, chilled in fridge for half a day, rubbed with Memphis Dust, and then smoked for about 3 hours at 275 on the BGE with some apple chunks.

    Bringing sous-vide bath up to temp:
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    After 24 hours sous-vide cook. Looked disgusting, smelled amazing. When I went to put the Memphis Dust on, I had to be careful because the butt was already fall-apart tender:
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    After about 1 hour on the BGE:
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    Fully smoked and ready to pull:
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    When I started to pull it apart, the meat was super moist. Frankly, too moist. Of course my wife and friends were sampling as I was pulling and we all agreed it was too juicy. It tasted amazing, but it didn't have the normally, slightly dry texture of pulled pork. Maybe that is just us, but we expect pulled pork to have some texture vs being super juicy. At that point I was a little worried that the sous-vide was not going to be a good technique for our preferences. However, by the time I finished pulling the pork and placed it on the table, the meat had dried out slightly and the texture was absolutely perfect:
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    Attached Files
  • Koy Schoppe
    Charter Member
    • Feb 2015
    • 147
    • Greensboro, NC
    • Name:
      Koy

      Ò€‹Location:
      Greensboro, North Carolina

      Grills:
      22" Weber + Slow N Sear
      Pit Barrel Cooker

      Thermo's:
      iGrill 2
      Thermopop

      Drinks:
      Mainly beer, preferably local: Karbach, Southern Star, Lone Pint, and anything else made in Texas!

      Cooks for:
      Wife, 2 kids (9 & 5), 2 doodle dogs, and whoever smells the smoke and comes on over

    #2
    Nice job! Smoke-Vide is a great way to go! I have done brisket and pulled pork this way, both turned out great.

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5039
      • Charlotte, NC
        • Slow 'N Sear Kamado (SnSK)
        • Lots of grills that work with Slow 'N Sear
        • LOTS of digital thermometers (my fav)
        • LOTS of accessories
        • Favorite Beer - Fat Tire
        • Favorite Bourbon - Woodford Reserve
        • Favorite White Wine - Cakebread Chardonnay
        • Favorite Red Wine - Yes, Please
        • President/Owner - SnS Grills

      #3
      Uh, it was too juicy? Is this a thing? lol

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 1835
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        #4
        If it's too moist, you can cook hotter and shorter. Higher temps cause the proteins to tighten more, expelling more water.

        Comment

        • slvance
          Former Member
          • Jul 2016
          • 70
          • Pelham, Alabama

          #5
          The last butts I did I injected with Apple juice and I thought they were too moist as well. They also tasted too much of the juice IMO. Making a couple this weekend, but not injecting.

          Comment


          • mtvector
            mtvector commented
            Editing a comment
            I normally inject when I'm doing the entire cook on the smoker. I figured injecting for sous-vide would be overkill and it after this first experience it definitely would have been.
        • David Parrish
          Founding Member - Pit Boss Emeritus
          • May 2014
          • 5039
          • Charlotte, NC
            • Slow 'N Sear Kamado (SnSK)
            • Lots of grills that work with Slow 'N Sear
            • LOTS of digital thermometers (my fav)
            • LOTS of accessories
            • Favorite Beer - Fat Tire
            • Favorite Bourbon - Woodford Reserve
            • Favorite White Wine - Cakebread Chardonnay
            • Favorite Red Wine - Yes, Please
            • President/Owner - SnS Grills

          #6
          I actually know what you guys mean by too juicy. That's why I stopped wrapping butts and cooked them in the buff all the way through now. Definite improvement.

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9760
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #7
            Woo-Whoooi sous vide cue. I can see the sign at a BBQ joint now that reads "We are now serving Sous Vide Cue". Hummmm...I wonder how long the line will be?
            Last edited by DWCowles; September 30th, 2016, 07:06 PM.

            Comment


            • EdF
              EdF commented
              Editing a comment
              You tried it?

            • DWCowles
              DWCowles commented
              Editing a comment
              Nope, not going to try it

            • Spinaker
              Spinaker commented
              Editing a comment
              πŸ˜‚πŸ˜‚β˜πŸ»οΈπŸ˜‚πŸ˜‚ πŸ™πŸ”₯πŸ”₯πŸ”₯πŸ™ DW!!! DWCowles
          • mgaretz
            Founding Member
            • Jul 2014
            • 738
            • San Ramon, CA
            • Mark Garetz
              Rec Tec pellet grill
              Weber Genesis Gasser
              Maverick ET-732 and Thermapen and others

            #8
            Congratulations. You've joined the dark side!

            Comment

            • Breadhead
              Banned Former Member
              • Jul 2014
              • 1

              #9
              Meathead tagged that as Water & Fire cooking. I think you did it just right. I actually SV to 165Β° and chill it overnight. Then I smoke it @225Β° and it takes a 5/6 hours to get to about 200Β°. Which gives me great bark.

              Comment

              • boftx
                Founding Member
                • Jul 2014
                • 919
                • Las Vegas, NV
                • CharGriller Pro COS
                  Oklahoma Joe COS
                  Maverick 732 thermometer
                  Red Thermapen
                  Favorite beer: Scotch

                  I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

                #10
                What's next? Someone gonna post how they drink Glenmorangie or shine on the rocks?

                Comment


                • Yno
                  Yno commented
                  Editing a comment
                  Or put Sprite in their Chateau LaFite for a wine cooler.

                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Gaaaccckkk!!! Phoooeeeyyy!!! 8-O

                  This ol' Hillbilly would never ruint good 'shine with no rocks!!!
                  Nossir!!!
                  Bleeeaaahhhh!!! ;-)

                • mgaretz
                  mgaretz commented
                  Editing a comment
                  I would, yes.
              • freddh
                Charter Member
                • Jul 2015
                • 112
                • Port Orchard, WA

                #11
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ID:	226480 The pork shoulder looks good. Real, real good. I made ham hocks from fresh hocks sous vide. Turned pretty good and I'll use for beans and greens. I got tired of the smoked hocks without the skin.
                Last edited by freddh; October 2nd, 2016, 04:21 PM.

                Comment

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