Had a piece of meat in the freezer that was a year old and needed cooking. It was vacuum sealed and my wife and I couldn't figure out for sure what type of meat it was. Our guess was a brisket because of the fat cap and the fact we don't remember ordering pork. It was frozen and we needed it for dinner the next night so it seemed like an opportunity to try Sous Vide at the front and a smoke at the end.
I put it in the bath for 24 hours at 155 (my go to for brisket). Afterwards, I gave it a cold bath in 40 degree water for a few hours. It wasn't until I opened the bag that I realized I had pork and not beef. This was a low risk cook and I just proceeded as planned.
I salted the meat at this point, and of course my rub was the Big Bad Beef Rub which actually tasted pretty good.
I used the 22" kettle with SnS and a few chunks of apple for almost 3 hours. I heated too many coals in the chimney and threw them on with a pile of old snuffed out coals. The pit temp started around 250 and ended around 320 by the end of the cook. I took the internal temp up to 150 which I know is a little high.
Meat turned out quite well. I haven't been successful yet creating pulled pork. I was able to separate the meet with forks, but just barely. It definitely needed more time in the bath, but it was fine for my quests. The meat was drier than I like, but I suspect that is a result of re-heating it to an internal of 150?
I put it in the bath for 24 hours at 155 (my go to for brisket). Afterwards, I gave it a cold bath in 40 degree water for a few hours. It wasn't until I opened the bag that I realized I had pork and not beef. This was a low risk cook and I just proceeded as planned.
I salted the meat at this point, and of course my rub was the Big Bad Beef Rub which actually tasted pretty good.
I used the 22" kettle with SnS and a few chunks of apple for almost 3 hours. I heated too many coals in the chimney and threw them on with a pile of old snuffed out coals. The pit temp started around 250 and ended around 320 by the end of the cook. I took the internal temp up to 150 which I know is a little high.
Meat turned out quite well. I haven't been successful yet creating pulled pork. I was able to separate the meet with forks, but just barely. It definitely needed more time in the bath, but it was fine for my quests. The meat was drier than I like, but I suspect that is a result of re-heating it to an internal of 150?
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