Quote:
Originally Posted by massphatness
Going to do a combination smoke/sous vide pork butt this weekend as a prelude to pulled pork sammies at a family gathering we're having.
The plan is to smoke the butt for 4-5 hours, vacuum seal then drop it in the meat jacuzzi for 18 hours.
The whole thing is based off a recipe I saw on the Anova website. I'm sure it will be a disaster, but nothing ventured, nothing gained. And it's only family ...  |
Thought I'd move this here as it's more of a sous vide cook.
I did start the cook out on the pit barrel for about 6 hours until the internal temp hit 160*
Vacuum sealed the butt and added about a half cup of ginger ale, and into the water bath it went for a little more than 18 hours at 165*
The finished product was super moist and had a fabulous smoke flavor!
Wasn't sure what to expect, but it was a definite win & I'll do this again!