SV smoked pulled pork

dgordon2nc

I am a Sous vide pulled pork convert. Granted I have only cooked a handful of butts straight on the egg but I love the results and convenience of sv first followed by a couple hour smoke. 

I did a shoulder in sv with dizzy dust for 22 hours at 165. I drained the juice and saved it and then dried and reapplied rub before putting on the egg at 300 for 2 hours. 

While smoking I let the reserved juice rest and I spooned off the fat and then reduced the rest over low heat. When the butt was done I pulled it and mixed in the reduced juice to give a little more moisture. 

Is it the smokiest meat?  No. But my family really doesn’t like stuff too Smokey. I just love the convenience.  I started this yesterday at 5. This am I woke up and played 18 holes in under 4 hours, shot 78, came home, started drinking beer and watching football and then removed the meat from the water bath. Absolutely no stress!

served with stuffed jalapeños & home made slaw. 

Im a PSU alum and a duke alum so today 1-1 ain’t bad!

dgordon2nc

I thought about next time spritzing with Apple Juice to get a little more bark but this wasn’t bad 

GregW

As long as you and your family likes it that way, that's all that matters.

cookingdude555

I’ve done it, and it was good. Not sure it was better, maybe different. However I am not sure it was easier. Cooking it three different times was more work than throwing it in the egg just once with a temp controller. It sounds like you had good results for you and your family. Golf sounded pretty good too. That’s my score for 9 holes. 

lkapigian

Looks like a winner, SV is convenient for sure...still enjoy low and slow but it's great to mix it up