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LogGrad98 said:
That is a pretty cool side benefit. I get the same results on charcoal for steaks, with a hot side and cold side, bringing the steaks up to 120 or so slowly then flash-sear them on the hot side to get them to temp. Perfect char on the outside, done the same all the way through. I have always been interested in sous vide though and am interested to hear more about your experiences. The great thing is you can leave it at that set temp for a long time and it won't overcook the food. Pretty cool stuff.
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The really nice thing about the sous vide steak was that the sear and overcooked meat was about 0.5mm around the edges and everything else was perfectly medium rare. If there's a thin part and a thick part they are cooked exactly the same. I've generally been happy with steaks however I cook them but I really like thick pork chops and I'm looking forward to cooking some this way. I've been butterflying them in order to get the center cooked but I'd prefer not to.

Then there's big stuff like the boston butt. Guess I'll see how it does with that.

And then of course, it also makes beer :)
 
I am interested to hear how the pulled pork turns out. The best part of a pulled pork to me is the crust that forms from the rub and hours in a smoker. I can't see how that can be replicated in sous vide, but I have no doubt you can reach the temps necessary to melt all the connective tissue and make it just fall apart (if you are wondering, to me the magic temp is 203...anything between 198 and 203 ends up buttery tender and fantastic).
 
LogGrad98 said:
I am interested to hear how the pulled pork turns out. The best part of a pulled pork to me is the crust that forms from the rub and hours in a smoker. I can't see how that can be replicated in sous vide, but I have no doubt you can reach the temps necessary to melt all the connective tissue and make it just fall apart (if you are wondering, to me the magic temp is 203...anything between 198 and 203 ends up buttery tender and fantastic).
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I think I'll broil it after it's done.
 
Getting the new brewery cranking!

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That's pretty awesome.
 
Gameface said:
The really nice thing about the sous vide steak was that the sear and overcooked meat was about 0.5mm around the edges and everything else was perfectly medium rare. If there's a thin part and a thick part they are cooked exactly the same. I've generally been happy with steaks however I cook them but I really like thick pork chops and I'm looking forward to cooking some this way. I've been butterflying them in order to get the center cooked but I'd prefer not to.

Then there's big stuff like the boston butt. Guess I'll see how it does with that.

And then of course, it also makes beer :)
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If the pork shoulder is much bigger than 4 pounds be prepared for a long cook time on the order of 16 hours or more. I have done this on charcoal before, holding the smoker to a steady 215 to get the pork to 203 and it take a very long time. Longer if it is bone-in, but if it isn't bone-in why cook it in the first place? :D
 
With sous vide out takes 12-50 hrs for a roast like that with a target temp of about 165°f. The goal and the advantage with sous vide is that the temp is the same from the surface tothe center and it's impossible to overcook because the water bath is held at the target temp.

Some of the recipes I'm looking at include a sear some don't.
 
Gameface said:
With sous vide out takes 12-50 hrs for a roast like that with a target temp of about 165°f. The goal and the advantage with sous vide is that the temp is the same from the surface tothe center and it's impossible to overcook because the water bath is held at the target temp.

Some of the recipes I'm looking at include a sear some don't.
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Be wary of any recipe for pork butt that doesn't get the meat to at least 180. Collagen won't melt until it hits at least 180 and you have to hold that temp for a long time to get it all to melt and fall apart, which is why smokers go for 225 for the grill temp and 200 or so for the finished meat temp, so they aren't cooking it for 30 hours which can have its own negative impact on the meat. Plus with dry cooking the crust doesn't form properly much lower than 210. Of course in sous vide you don't have to worry about the crust. Post pics when you do that one, I want to see that stuff. That would be so cool.
 
Yeah I'm curious how it's going to turn out. I've smoked a Boston butt before so this is going to be interesting to compare. I was just reading a few of the recipes a little more closely and they call for cutting the roast into chunks which is not what I was expecting and seems wrong. I guess because it's all in vacuum sealed bags it won't lose moisture but it still seems wrong.
 
oh snap! sometimes I think maybe I married the wrong guy!!!

well, life is good - but sometimes the grass IS greener in other pastures!

Enjoy it GF, it's well deserved! Congrats and kudos!
 
moevillini said:
oh snap! sometimes I think maybe I married the wrong guy!!!

well, life is good - but sometimes the grass IS greener in other pastures!

Enjoy it GF, it's well deserved! Congrats and kudos!
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Dang Moe, you're making me feel all funny inside.
 
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