I am considering doing pulled pork for a family gathering next weekend—although ribs are still in the mix too.
Does anyone have in experience with doing sous-vide first and how it affects the stall? It seems like it has to since you're pushing out a lot of liquid. I do prefer to finish on the grill, but all of my smoke after sous-vide cooks so far have been beef cuts that didn't need to push higher than 120ºF or so or poultry that is cooked at a higher temperature anyway.
I'm not going to try and plan around a 12+ hour cook since I simply won't have the prep time leading up to things. So, if I can cheat with sous-vide first, great.
I suppose if I were to sous-vide for a long period at a higher temp, it might not matter though. I'd already have cooked to peak and would just need to reheat, smoke, and bark. However, when I sous-vide I usually do it so:
1. I can have food at a lower temperature and do so safely (e.g. burgers and poultry).
2. I can cook certain meats for very long periods at a lower temp (e.g. beef roasts).
Is there a good reason to take something like pulled pork as high as 203ºF if it's been in a water bath around like, 165ºF for a day or two? Perhaps I don't fully understand the particular magic of going over 200ºF except that it's a necessary byproduct of traditional low'n slow.
Does anyone have in experience with doing sous-vide first and how it affects the stall? It seems like it has to since you're pushing out a lot of liquid. I do prefer to finish on the grill, but all of my smoke after sous-vide cooks so far have been beef cuts that didn't need to push higher than 120ºF or so or poultry that is cooked at a higher temperature anyway.
I'm not going to try and plan around a 12+ hour cook since I simply won't have the prep time leading up to things. So, if I can cheat with sous-vide first, great.
I suppose if I were to sous-vide for a long period at a higher temp, it might not matter though. I'd already have cooked to peak and would just need to reheat, smoke, and bark. However, when I sous-vide I usually do it so:
1. I can have food at a lower temperature and do so safely (e.g. burgers and poultry).
2. I can cook certain meats for very long periods at a lower temp (e.g. beef roasts).
Is there a good reason to take something like pulled pork as high as 203ºF if it's been in a water bath around like, 165ºF for a day or two? Perhaps I don't fully understand the particular magic of going over 200ºF except that it's a necessary byproduct of traditional low'n slow.
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