First Cook In The Pit Club

[WhiskyBadger]

Hey Folks,

Joined today and happened to be BBQing tonight. Here's a short writeup of what I did and some pics to go along with it!

Bought a Boston Butt Tuesday night, hit it with some MMD and tossed it in the water bath at 165. Took it out Wednesday night, 22 hours later. Put it in the bag in the fridge until tonight. Opened up the bag tonight, removed "the purge" and patted dry. Hit it with some more MMD, fired up the grill to 225 threw it on and let it rip for about an hour and a half with some hardwood chunks on the flavorizer bars. Then removed and shredded.

A few thoughts after the fact are that I definitely did a bit too much MMD after it came out of the bag and that I think I need to go hotter on the grill part to get a better bark. Advice on my two thoughts as well as general advice are very welcome.

[Thunder77]

First thought: Yum! That looks good! Darn you, now I’m hungry again!
Second Thought: Go with a higher temp. The meat is already cooked, you are looking for bark and flavor. You need to get the sugar cooking and the Maillard reaction gong to get some bark. Just my two cents worth. Others will chime in, I’m sure.
Keep up the good work! and Welcome to the Pit!

[Nate]

Since you had another thread about this and are looking for some feedback maybe Spinaker or one of the other mods could help get this retitled for you so it could drum up some more response.

[Spinaker]

Good looking cook. One thing I would make sure to do after you cook the meat sous vide, remove it from the bag and seal it in another bag before shocking. Once the meat is chilled and you are ready, you can add it to the smoker. (Save the purge for later)
As Thunder said above, cook at a little ehgiher temp one the smoker, say 275 F, all you are going for is bark and smoke smoke flavor.

I would also store it in a cambro for at least two hours before serving.

[Spinaker]

I don't like to shock them in the original SV bag with all of the purge. I use the purge to make a sauce. @WhiskeyBadger

[Potkettleblack]

I don't switch bags... too lazy for that.
Also, you're open a largely anaerobic package that has likely been pasteurized, then transfering to a new bag after contact with the wide world... doesn't seem like the most food safe option for long storage..

[Spinaker]

Yes, not the most food safe option. I will check out the article below. Thanks Potkettleblack

[Omega-Man]

Looks Great!. i have been thinking Sous Vide. How did it come out? Was it as moist, juicy and easy to shred as a regular cook?

[WhiskyBadger]

I love my sous vide! Makes it so easy and the results are just as good to me!

[Potkettleblack]

Spinaker If you want to drain the purge after the cook but before the shock, why not just cook sans-vide, then pour it out at the end of the cook and seal? Fewer bags, less waste, preserve the pasteurization.

https://sousvideresources.com/2016/12/15/sans-vide/

[Troutman]

Good attempt !! Listen to the suggestions and do her again !! Welcome to the Pit by the way, good to have you !!!