Sous vide

[massphatness]

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!