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**Polarbear777** · April 25, 2018, 05:23 PM

Why not smoke it at home to the stall or more, then cambro it in and finish it up in time for pulling at lunch?

It it will be like magic. :-).

You could SV a whole butt, but that may be more work then just starting it at home and it would take a very long time to tenderize (1-3 days depending on your chosen temp). I like QVQ but not for everything.

**Troutman** · April 25, 2018, 05:33 PM

I’d say more like 4 days plus the final smoke. I agree, pre-cook conventionally Dan.

**CaptainMike** · April 25, 2018, 06:24 PM

Hmmm, it seems that ACE is showcasing their grills and what can be done with them. Going with the "lowest common denominator" concept (meaning first time grill owners), I wonder if something like pork ribs that you can cook in staged batches might be a better demonstration. You can show realtime the benefits of low and slow while explaining how that process can be applied to larger cuts like butts and briskets. Perhaps a previously cooked and pulled butt in a steam table or some such contraption would be a good example, while the ribs can be experienced as they cook. Just a musing on my part.

**Polarbear777** · April 25, 2018, 07:32 PM

You could bring a nearly finished butt and start another when you arrive. Like a TV chef you have one ready. You can teach and explain the process.

Agree on the ribs also. How many cookers will you have available?

You coukd also do two-zone thickburgers and show folks how to not make hockey pucks.

Seems me like just about everyone overcooks everything still these days

**Danjohnston949** · April 26, 2018, 03:22 AM

@CaptainMikeâ—ï¸ Cap I Apologize If I Sound a Bit High Toned in My Responseâ—ï¸ It's Due To the Fact That the Ace Store Is My Neighborhood Storeâ—ï¸ It Started As As A Coast to Coast and Was
Either the First Or Second Store to Open In the Northport Shopping Centerâ—ï¸ The Previous Ace Store Owner Closed Itâ“ It Remained Closed for Several Years, Devastatingâ—ï¸ Two or Three Yrs Ago Zach,
Gen Mgr & ("YOUG 30-35") Opened the Store As the Northport Burgraffs Ace Hardwareâ€¼ï¸ So Thank You Very Much for Your Support, Capâ€¼ï¸ A Good Day of Fun & BBQ for All or I'm Not the BACKYARD CREMATORâ€¼ï¸ Dan

**CandySueQ** · April 26, 2018, 07:50 AM

All good thoughts above, Danjohnston949! I'd like to add another. Do a half pan of brats (or any kind of sausage) with beer and sliced onions. This is easy to cook, smells great (and that will reel public in!), easy to slice up and serve with a toothpick right in the pan. Have a squirt bottle of brown mustard or a mustard sauce to go with. Have FUN!

**EdF** · April 26, 2018, 01:50 PM

My SVQ notes are here: https://www.evernote.com/l/AKIlTFr77..._MJOc6dUsrYfbw

I figure you want to do some cooking at the site, so I'd do a few hours pre-smoke, SV according to any of the guys in the notes, then when on site, smoke a few hours more to bring up the temp and bark.

This approach from Potkettleblack is what I'd do today:

PKB’s refined late 2017 method:

So, Temp is doneness, time is tenderness.
I do my brisket lower and slower, like 135x72. It’s not like traditional brisket, because it’s not well done, but has all the collagen breakdown of the traditional cook. And more juice in the brisket. I’ll write my my process next year when I have a bit more confidence in it, but it’s smoke first to 130it, bag, soak at 135x48-72 (pinch test for tenderness), shock, smoke again to 130-135.

**Danjohnston949** · April 27, 2018, 04:07 AM

TRIAL OR "TEST RUN" Sous Vide Barbecue Pulled Pork Shoulder for Zach Strand, General Manager:
ACE HARDWARE BBQ FEST, 5 May 2018 At Burggraf's Northport ACE Hardware, N Broadway, Fargo NDâ—ï¸
Recipie by Kenji Lopez-Alt as Shown be Serious Eatsâ€¼ï¸

4:30 PM Yesterday
HORMEL 8# Pork Butt Dry Brined with (Mix of 1 C. Kosher Salt, 1/2 C. Each Granulated Garlic Pdr & Granulatd Onion Pdr) and Into Fridge For +- 24 Hrsâ—ï¸ More Later, Dan

5;00 PM 27 April 2018

" Rigged " SV Igloo Cooler (By Zach & Ace Hdw) & Joule SV Circulator Pre Heatingâ—ï¸ Kitchen Faucit
Temp at 114* F to Beginâ—ï¸ Dry Brined Pork Butt Removed From the Fridge and Into Doubled Clear
Plastic Bagsâ—ï¸ Inner Bag Tied Closed w/Bread Tieâ€¼ï¸ Included With the Butt Was 1Tsp Liquid Smoke &
1/2 C. Beef Bouillonâ€¼ï¸ Should Have Started Pre Heat Earlierâ€¼ï¸ Oh Well What The "H--L" â“â—ï¸â“ This
Is a "TRIAL RUN" LEARNING EXPERIENCE â“â“ When Will They Ever Learnâ“ Dan

6:30 PM

4:20 PM Sat 28 April

Watcing Water Ciculate Is Funâ“

🙄

Joule Is Performing Well
With Very Few Glitchesâ—ï¸ lit had Hoped I Could Mostly Close the Lid
On the Igloo Coolerâ—ï¸ When I Did Joule Would Run HOT and Thermo
Trip Offâ—ï¸ This Rrequires A Manual (iPad or iPhone) Ressetâ€¼ï¸ NBD but
APITA, Especially If You Are Trying To Sleepâ€¼ï¸ More In 2 Hrs, I've Got
To Go Get Some Ice For The Cool Down Before Refrigeration â—ï¸ Dan

6:06 PM Sat 28 April SV Part of The Trial Run on 8# Pork Butt Doneâ€¼ï¸
+- 24 Hts. @ 167* Fâ—ï¸ Out of The Water and Into A Smaller Cooler and Topped With 2 Bags of Iceâ—ï¸ Fridge After Cool Downâ—ï¸ Dan

Attached Files

**Potkettleblack** · April 27, 2018, 07:57 AM

The Kenji recommendation should work. But reserve the purge (clarify by boiling and filtering if desired) and add back to the pulled product. 165 will produce a ton of purge and dry pork.

**smokinsteve** · April 27, 2018, 08:04 AM

Speaking of ribs, mgaretz "Blasphemy Ribs" could be a good option. If you did that, I really like "Maple Cayenne Ribs". The glaze you make is intoxicating!

**Danjohnston949** · April 29, 2018, 07:21 AM

DAY 2 or the "QUE" Day of the Trial Run Whole Pork Butt for Ace Hardware's BBQ FEST NEXT WEEKEND,
SAT 5 May 2018â€¼ï¸ The 8# Hotmel Porrk But Was SV'd for 24 Hrs Yesretday and Then Put In A Coole With Packed Ice Over Nightâ—ï¸ I Have Yet To Rub and Oil It With Honey Mustard Salad Dressingâ—ï¸ Smoked This
Afternoon on the 221/2" Weber Kettle, W/S'n S, Drip & Griddle, Pit Viper Fan by BBQGURU, AND THE TEMP
AND FAN CONTROL by FIREBOARDâ€¼ï¸ Update Edits Will Be Posted , Here Throuhout the Dayâ€¼ï¸ Dan

8:00 AM 29 April 2018 Let the "QUE BEGIN"

9:30 AM

8# Pork Butt, Out of the Cooler Where Spenr the Nightâ—ï¸ Removed From the Bad and the Purge Saved
To Cook Down and Strain for Sauceâ“ Per Kenji, BWDIKâ“ Dan

1:25 PM SV-Q Pork Butt Trial Run for Ace Hdw BBQ FEST 5th of May 2028

Coals Lit at 12:45 PM, Slow 'N Sear, Drip & Griddle, Weber Kettle Prepped, FireBoard Set Up For A Full Auto Smoke, Pit Viper Fan Gate Wide Open Per lonnie mac â€¼ï¸ Apple Wood, Pecan Wood and Cherry
Wood for Smokeâ—ï¸ Let The QUE BEGINâ€¼ï¸ From a Backyard Cremator in Fargo ND, Dan

3:00PM Update: SV QUE Pork Butt Trial Run for Ace Hdw BBQ FFEST 5 May 2018â€¼ï¸ Dan
Including Me and SAMUEL ADAMS' MONITORINGâ€¼ï¸ I Had to Change From #:3 to #:2 on the
Fly to Get Proper Fan Spee Auto Controlâ—ï¸ More Laterâ—ï¸ Dan

4:00 PM Update: SV-QUE Pork Butt Trial Run For Ace Hdw BBQ FEST 5 May2018 â—ï¸
Taking A Little Longer Than Expected to Get To +- 203* Fâ“â“ More Laterâ—ï¸ Dan

5:30 PM Update: SV-Que 8#: Prk Butt Trial Run For Ace Hdw's BBQ Fest 5 May 2018

Prk Butt Finally Up To Tenp +- 203* F @ 5:10 PM, About 1 HR Than I Thougt It Should Takeâ“ It Probably Would Have Been Shorter If I Would Have The Fan Speed Default Set To Probe #: 2 Off The
Get Go, Rather Than #: 3 the Left Meat Probeâ“â“ I'll Pull Part of It Whem Eunice Gets Done With Her
Showerâ“â“ 🤗

😇 🤗

More Laterâ—ï¸ From a Backyard Cremator in Fargo ND, Dan

8:30 PM Update: SV-QUE TRIAl RUN 8# Pork Butt for Ace Hdw BBQ FEST 5 May 2018â—ï¸

Pulled The Butt @ 7:00 PMâ€¼ï¸ Had Supper Pulled Pork Sandwich What Elseâ€¼ï¸ Very Good Slightly More
Smoke and Some Vinigar or Lemon To Brighten The Pork a Little, IMLTHOP, Is Neededâ“â—ï¸â“
The End My Frendâ—ï¸ From a BackYard Cremator in Fargo ND, Dan

Attached Files

**Danjohnston949** · May 2, 2018, 01:31 AM

Helpâ—ï¸SOUIX VEEE DEEEE PRK - QUE PORK BUTT for Ace Hdw's BBQ FESTâ—ï¸ 5 May 2018
2 May (Tuesday) 2018, SV-Que 3 Pokk Butts 25 #'s: for Ace Hdw's BBQ FESTâ—ï¸ The Real Deal My Friendâ€¼ï¸

Picked Up the Butts Dry Bined (50/50 Kosher-Sea Salt, + 1 C. 50/50 Mix of Granulated Garlic & Onion Pwd'r), Arranged by Zach Strand, Gen Mgr, Burgraffs Ace Hdw from "Prime Cut Meats"â€¼ï¸ Prime Cut Meats had Dry Brined, Bagged but Not Sealed, in the Cooler Several Daysâ—ï¸
Before Starting the SV Part of Kenji Lopez-Alt's & Setious Eats Modified Recipie th Following was Added to Each Bag: 1/3 of the Following: (1-1/2 C. Balsamic Vinegar, + 1-1/2 C. Red Wine Vinegar, + 10 Oz's Apple Juice, + 2 Each Sliced Med Sized Lemons & Limes)â€¼ï¸ The Inner Bags Were Tied Off With Bread Ties and the Butts Were Hung by the Outer Bags in the Heated to 167* F Cooler & Water by Chef Step's Joule Water Circulator and Heaterâ—ï¸ 24 Hr's for the S-V is Planned Per Jouleâ—ï¸ Dan

Attached Files