Sous vide

jonumberone · 12-26-2017, 06:55 AM

I did the pulled pork following the recipe Adam posted and it turned out better than I ever imagined.
Going in I thought it was going to be a fail. I figured the best case scenario would be that they would never ask me to do it again.
I was mistaken.

I substituted salt & pepper with smoked Kosher salt and smoked black pepper in the rub, and didn't use the liquid smoke or Prague Powder that were optional.
You couldn't really taste the smoke, but you could smell it.
The butt split into 2 pieces while I was taking it out of the bag, but since I was roasting in the oven, it wasn't an issue; more surface area for rub.
I couldn't detect a difference in texture, and the meat was tender and juicy.
I did cook it at 170° instead of 165°. Not sure why I didn't follow directions.
Sorry, no pics.

12-26-2017, 06:55 AM	#11
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,491 Trading: (62)	Re: Sous vide I did the pulled pork following the recipe Adam posted and it turned out better than I ever imagined. Going in I thought it was going to be a fail. I figured the best case scenario would be that they would never ask me to do it again. I was mistaken. I substituted salt & pepper with smoked Kosher salt and smoked black pepper in the rub, and didn't use the liquid smoke or Prague Powder that were optional. You couldn't really taste the smoke, but you could smell it. The butt split into 2 pieces while I was taking it out of the bag, but since I was roasting in the oven, it wasn't an issue; more surface area for rub. I couldn't detect a difference in texture, and the meat was tender and juicy. I did cook it at 170° instead of 165°. Not sure why I didn't follow directions. Sorry, no pics. __________________ Sex junkie looking for a dealer