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Sous Vide Pulled Pork
Comments
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This was the chuck roast I sous vide and finished on BGE
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This is the pork butt I sous vide and finished on BGE. It was soooooo good!!!
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@msrozz that chuck roast looks incredible!
can you share your method? That one will definetly be on the list!
was the texture like a pot roast? Very interesting -
The chuck roast tasted like filet! Sous Vide at 128F for 2 hours then seared in cast iron skillet with olive oil and butter on very high heat. The pork butt was sous vide for 3 days then high heat BGE turning it and basting it every 10 minutes for about 30 minutes.
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@msrozz was the three days worth it??
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