Sous vide

[massphatness]

Held together pretty well during the sear. I did have a little chunk fall off. Probably would have had more break away, but I handled the pork butt with BBQ gloves rather than tongs to allow for a better feel during the sear. As above, lovingly feeling butts is my forte.



Finished product


The proof of the pudding is in the tasting they say, and I have to say, I'm a little disappointed. The pieces of bark are decently flavorful, but the interior sections of the meat are decidedly lacking in any real flavor. It's extremely moist, which is a huge plus, but what I'm missing is that nice smoky quality I get when doing this on my Weber Smokey Mountain cooker. It's not inedible, but it will definitely need sauces to give it any real flavor.


The other thing that surprised is the amount of fat left in the meat. My research led me to believe that 60 hours - even at 136* - was ample time to really render the fat sufficiently. This photo, I think, says otherwise.



I'm calling this one a fail. Particularly given the high hopes and anticipation I had for it. It will get eaten, of course, but I'm not happy about the outcome.