I’ve got one in the sous vide right now. I smoked it for 2 hours before. It’s my first shoulder butt so I’m excited to see how it comes out. I’m doing 145 for at least 48 hours.
Sous vide cooking allows us to cook at temperatures that are significantly lower and more stable than traditional methods, which means that we can achieve tender results with relatively little moisture loss. Sous vide can also allow you to get textures that are impossible to achieve using traditional cooking methods. To add the smokey flavor and the dark bark I smoke it after chilling it overnight in the refrigerator. It gives the pork a completely different texture and juiciness that isn't possible if you just smoked it from start to finish, I hope that makes sense. Thanks for stopping by!
Cool how you worked in the lad. He's the truth teller you've taught well. I never realized the natural fruit puree methods. excellent presentation ..BTW Have you ever tried these techniques on cheaper cuts --chucks, rounds and/or regular sirloins? Would be interesting to see how the above would compare with a sous vide method. much obliged for your efforts
Thank you for the kind words. I have cooked beef chuck and beef rounds sous vide, they came out excellent. Check out my sous vide section of my channel to watch them. Thanks for stopping by!
Since you are cooking the pork at a lower temperature it retains more liquid and is much more moist than pork cooked on the smoker to a higher temp. I still like it both ways, but I think I prefer cooking it sous vide and smoking due to the ease of cooking it and the different texture and taste it provides. Give it a try for yourself. Thanks for stopping by!
@@darktoadone5068 you definitely should! Make sure to check out some of my other sous vide videos, it will help you make some awesome food. Thanks for stopping by!
See, I told you smoking after can be pretty darn good... I normally do 155 for 36 in the SV... but you get a much better smoke and bark with smoking after SV.. Great video Erik!
I like your suggestions. (Below is also what happen to me after I ate some rare undercooked pork roast) However, I sous vide a boneless pork shoulder at 165 for 20 hours and the texture is perfect for my tastes. Then I season with my own rub and smoke the shoulder at a low temp with wood chips and pellets for about an hour and a half after -- but I'll try your 'smoke before and after' technique next time. 'Sous Vide Everything' also recommends the same technique for a super flavorful taste treat. I'm not a fan of pork that literally melts in my mouth like butter unless it's BBQ ribs, otherwise, the shoulder is overcooked IMO! But, each to their own, and I won't turn it down if you ask me to try your cooking! But, I like a more traditional slightly firmer texture with the ability to make thin slices to serve with mashed potatoes and gravy on the plate like a normal pork roast. Also, the shoulder has a much more delicious flavor than the typical tenderloin and white loin cuts. Then the rest I will shred for BBQ sandwiches later. Maybe freeze some, if there are any leftovers. My way is like having the benefit of a super tender flavorful roast and the option to shred too. NOTE: I recently accidentally undercooked a sous vide frozen pork roast (about an hour and a half at about 132 which was about 20 degrees lower and an hour less than what's typically recommended by the FDA). But I didn't suspect a thing. There was still some pink but it was very hot, super moist, and tender which I assumed was normal for sous vide. After I had browned it on the grill for about a half-hour and then let it rest for another 15 minutes I sliced off several pieces and ate them as a taste test. They were the tastiest, most tender and juicy pork that I've ever eaten. Then I sliced off several thicker slices and realized that the pink had a rosy hue to it than normal when done -- by FDA standards. It almost looked like medium-rare roast beef. I immediately vacuum-packed it again and put it back in the water bath to complete its cooking time and at a safer plus 20-degree temp increase. I did not get sick nor did I come down with a case of the trichinosis, so I was relieved that my mistake didn't send me to the hospital. I'm still fascinated at how delicious the undercooked pork was. I love medium rare Prime Rib and I never worry when I see it bloody like every restaurant serves it, but pork requires greater precautions to avoid getting sick. But I still crave me some super tasty medium-rare pork roast...go figure!
Thanks for all the information. You definitely need to be careful with the temperature and times when cooking sous vide. I appreciate your feedback, thanks for stopping by!
Different texture and taste. Sous vide cooking provides a completely different texture than most people have tried. Smoking the meat from start to finish provides a more smoky taste. Both are good, and you should experiment yourself to see which method you personally prefer. Thanks for stopping by.
This pineapple flavored Soda is called “Ramune” ( came from English “Lemonade”). They are sealed with a marble by the pressure of the carbonation in the drink. This was invented before metallic crown cork.
Have you ever tried to do competitions? Lol will they even allow sous vide? Mannnn would those stick burner lifers be HOT if you took em out with a bath!! 🤣🤣🤣
thank you for a nice video.i will eventually get into sous vide,i love BBQ but also have the broader Culinary background so it is part and parcel of the wider spectrum of the kitchen both professional and at home.i do believe this is the first time i even heard of sous vide-ing(or whatever thee hell it is called lol)something as large as a pork shoulder.i am gonna check out your sous vide brisket next time.glad you and your family enjoyed that great meal.
Thank you for your nice comment. Combining BBQ with Sous Vide provides excellent results that are not possible any other way. Try it for yourself, you won't be disappointed. Thanks for stopping by!
no problem,i look forward to all kinds of variations and experiments on my own channel which i plan to launch by years end,or summer ideally.btw kudos on the craft beer with the BBQ,of the major distro brands try Ballast Point,Sierra Nevada and Lagunitas,preferably their seasonal or special releases rather than flagship beers.And of course there are tons of smaller breweries that are better like AleSmith out of San Diego or several breweries out of O.C. for example.Keep rollin smoke and bringing out the great videos.Take care.@@SmokingBBQ
I got 6 cups of flavorful broth from the sous vide bag, and mixed it in with the perfectly cooked pork. Injecting before sous vide would be useless, as all the injection would purge from the meat after reaching temperature. Sous vide is a different way of cooking, and sometimes requires thinking outside the box and trying it yourself before criticize it. Trust me, this is a great way to cook Smoked Pulled Pork.
Ruined. Dry and tough. Didnt shred AT ALL. The inital smoke ruined it and i could tell by the weay the thermometer went into the meat, that the meat locked up turned stiff. Later the souis method extracted even more moisture furthering the bad end result.
Not quite sure what went wrong, other than you had a bad piece of pork. I have made this recipe many times and it always come out great. Sorry you had a terrible experience, but trust me that smoking and sous vide cooking actually do work very well together. Thanks for stopping by!
@@SmokingBBQ Im referring to your video. You clearly ended up with a product that did not pull apart easily and you had trouble shredding it. The bone should just pull out with no effort.
@@GrzegorzDurda You obviously don't know much about sous vide cooking. Of course the bone isn't going to pull out like a traditionally smoked pork butt that has been brought up to over 200+ degrees. You cannot reach your conclusion with that example, because it does not take into account the different texture and flavors you get with sous video cooking. Don't mean to offend you, but maybe refrain from making comments when you have no experience in the cooking method you are talking about. But in any case thanks for stopping by!
@@SmokingBBQ Oh no i assure you i sous vid all the time and have been for years ;) And yes you can have the bone pull out like nothing via this method. This method can also over cook and change meat textures depending on time and duration. 3 restaurants in the family ;) When the meat was in the smoker and you took the temp the meat texture instantly told me, ever before i saw the temp, that this was going to be a very "stiff" product at the end. Your temp came up too fast in this part of the process the pork locked up. Cold smoking is ideal if you want to smoke before the sius but even then it's best AFTER.
![ARGENTINA vs. BOLIVIA [6-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/C3wPtKNbAOA/mqdefault.jpg)
I’ve got one in the sous vide right now. I smoked it for 2 hours before. It’s my first shoulder butt so I’m excited to see how it comes out. I’m doing 145 for at least 48 hours.
how did it turn out?
OK, I’m a bit puzzled. If you’re going to start in a smoker, then why not leave it in there? You can’t get a bark with a Sous vide.
Sous vide cooking allows us to cook at temperatures that are significantly lower and more stable than traditional methods, which means that we can achieve tender results with relatively little moisture loss. Sous vide can also allow you to get textures that are impossible to achieve using traditional cooking methods. To add the smokey flavor and the dark bark I smoke it after chilling it overnight in the refrigerator. It gives the pork a completely different texture and juiciness that isn't possible if you just smoked it from start to finish, I hope that makes sense. Thanks for stopping by!
Cool how you worked in the lad. He's the truth teller you've taught well.
I never realized the natural fruit puree methods.
excellent presentation ..BTW
Have you ever tried these techniques on cheaper cuts --chucks, rounds and/or regular sirloins?
Would be interesting to see how the above would compare with a sous vide method.
much obliged for your efforts
Thank you for the kind words. I have cooked beef chuck and beef rounds sous vide, they came out excellent. Check out my sous vide section of my channel to watch them. Thanks for stopping by!
So in your opinion does it taste better using the sous vide cooker with the smoker or does it taste about the same as using the smoker only?
Since you are cooking the pork at a lower temperature it retains more liquid and is much more moist than pork cooked on the smoker to a higher temp. I still like it both ways, but I think I prefer cooking it sous vide and smoking due to the ease of cooking it and the different texture and taste it provides. Give it a try for yourself. Thanks for stopping by!
@@SmokingBBQ Ok thanks, guess I'll buy a sous vide then and give it a try!
@@darktoadone5068 you definitely should! Make sure to check out some of my other sous vide videos, it will help you make some awesome food. Thanks for stopping by!
See, I told you smoking after can be pretty darn good... I normally do 155 for 36 in the SV... but you get a much better smoke and bark with smoking after SV.. Great video Erik!
Thanks Darrin!
I like your suggestions. (Below is also what happen to me after I ate some rare undercooked pork roast) However, I sous vide a boneless pork shoulder at 165 for 20 hours and the texture is perfect for my tastes. Then I season with my own rub and smoke the shoulder at a low temp with wood chips and pellets for about an hour and a half after -- but I'll try your 'smoke before and after' technique next time. 'Sous Vide Everything' also recommends the same technique for a super flavorful taste treat.
I'm not a fan of pork that literally melts in my mouth like butter unless it's BBQ ribs, otherwise, the shoulder is overcooked IMO! But, each to their own, and I won't turn it down if you ask me to try your cooking! But, I like a more traditional slightly firmer texture with the ability to make thin slices to serve with mashed potatoes and gravy on the plate like a normal pork roast. Also, the shoulder has a much more delicious flavor than the typical tenderloin and white loin cuts. Then the rest I will shred for BBQ sandwiches later. Maybe freeze some, if there are any leftovers. My way is like having the benefit of a super tender flavorful roast and the option to shred too.
NOTE: I recently accidentally undercooked a sous vide frozen pork roast (about an hour and a half at about 132 which was about 20 degrees lower and an hour less than what's typically recommended by the FDA). But I didn't suspect a thing. There was still some pink but it was very hot, super moist, and tender which I assumed was normal for sous vide. After I had browned it on the grill for about a half-hour and then let it rest for another 15 minutes I sliced off several pieces and ate them as a taste test. They were the tastiest, most tender and juicy pork that I've ever eaten. Then I sliced off several thicker slices and realized that the pink had a rosy hue to it than normal when done -- by FDA standards. It almost looked like medium-rare roast beef. I immediately vacuum-packed it again and put it back in the water bath to complete its cooking time and at a safer plus 20-degree temp increase. I did not get sick nor did I come down with a case of the trichinosis, so I was relieved that my mistake didn't send me to the hospital. I'm still fascinated at how delicious the undercooked pork was. I love medium rare Prime Rib and I never worry when I see it bloody like every restaurant serves it, but pork requires greater precautions to avoid getting sick. But I still crave me some super tasty medium-rare pork roast...go figure!
Thanks for all the information. You definitely need to be careful with the temperature and times when cooking sous vide. I appreciate your feedback, thanks for stopping by!
Hello can you put the temperatures and times in your description thanks.
Why not get a lid for the container?
That was what is was waiting for, great job. Greetings from Germany
Love it! I've got to save that juice for the sauce like you did. Thanks.
Yes, definitely save the juice, that is where all the flavor is! Thanks for stopping by!
Good wholesome content.
How would you say it compares to just smoking the meat all the way through?
Different texture and taste. Sous vide cooking provides a completely different texture than most people have tried. Smoking the meat from start to finish provides a more smoky taste. Both are good, and you should experiment yourself to see which method you personally prefer. Thanks for stopping by.
Smo'King BBQ Tips & Recipes thank you so much again for respond. Can’t wait to see what other cooks you do
Kyle slammed his drink! Haha
Loved the vid and interaction with the family! Earned a sub from me! Ok cya imma go sous vide one of these babies!
Glad you enjoyed the video, and thanks for stopping by!
This pineapple flavored Soda is called “Ramune” ( came from English “Lemonade”).
They are sealed with a marble by the pressure of the carbonation in the drink. This was invented before metallic crown cork.
Thanks for the details about the bottle, it is very interesting. Thanks for stopping by!
Have you ever tried to do competitions? Lol will they even allow sous vide? Mannnn would those stick burner lifers be HOT if you took em out with a bath!! 🤣🤣🤣
As of yet I have not been involved in a competition. Most would not allow sous vide cooking, although some might. Thanks for stopping by!
thank you for a nice video.i will eventually get into sous vide,i love BBQ but also have the broader Culinary background so it is part and parcel of the wider spectrum of the kitchen both professional and at home.i do believe this is the first time i even heard of sous vide-ing(or whatever thee hell it is called lol)something as large as a pork shoulder.i am gonna check out your sous vide brisket next time.glad you and your family enjoyed that great meal.
Thank you for your nice comment. Combining BBQ with Sous Vide provides excellent results that are not possible any other way. Try it for yourself, you won't be disappointed. Thanks for stopping by!
no problem,i look forward to all kinds of variations and experiments on my own channel which i plan to launch by years end,or summer ideally.btw kudos on the craft beer with the BBQ,of the major distro brands try Ballast Point,Sierra Nevada and Lagunitas,preferably their seasonal or special releases rather than flagship beers.And of course there are tons of smaller breweries that are better like AleSmith out of San Diego or several breweries out of O.C. for example.Keep rollin smoke and bringing out the great videos.Take care.@@SmokingBBQ
That double smoke dried it out pretty badly. Maybe inject set for 12 and then smoke and drop it in water bath next time.
I got 6 cups of flavorful broth from the sous vide bag, and mixed it in with the perfectly cooked pork. Injecting before sous vide would be useless, as all the injection would purge from the meat after reaching temperature. Sous vide is a different way of cooking, and sometimes requires thinking outside the box and trying it yourself before criticize it. Trust me, this is a great way to cook Smoked Pulled Pork.
Ruined. Dry and tough. Didnt shred AT ALL. The inital smoke ruined it and i could tell by the weay the thermometer went into the meat, that the meat locked up turned stiff. Later the souis method extracted even more moisture furthering the bad end result.
Not quite sure what went wrong, other than you had a bad piece of pork. I have made this recipe many times and it always come out great. Sorry you had a terrible experience, but trust me that smoking and sous vide cooking actually do work very well together. Thanks for stopping by!
@@SmokingBBQ Im referring to your video. You clearly ended up with a product that did not pull apart easily and you had trouble shredding it.
The bone should just pull out with no effort.
@@GrzegorzDurda You obviously don't know much about sous vide cooking. Of course the bone isn't going to pull out like a traditionally smoked pork butt that has been brought up to over 200+ degrees. You cannot reach your conclusion with that example, because it does not take into account the different texture and flavors you get with sous video cooking. Don't mean to offend you, but maybe refrain from making comments when you have no experience in the cooking method you are talking about. But in any case thanks for stopping by!
@@SmokingBBQ Oh no i assure you i sous vid all the time and have been for years ;) And yes you can have the bone pull out like nothing via this method. This method can also over cook and change meat textures depending on time and duration. 3 restaurants in the family ;)
When the meat was in the smoker and you took the temp the meat texture instantly told me, ever before i saw the temp, that this was going to be a very "stiff" product at the end. Your temp came up too fast in this part of the process the pork locked up.
Cold smoking is ideal if you want to smoke before the sius but even then it's best AFTER.
It was SV at 154.
The oof sauce
That did not shred very well at all.
At allll
At alllll!
AT ALLLLLLL!!!