Pulled Pork Barbecue Cooked Sous Vide - Pre Smoke vs Post Smoke

In this video we see which turns out better, pre smoked or post smoked pork butt for pulled pork! We cook them head to head to see which way is best.. We cooked these butts for the same time in both the smoker and the sous vide but just smoked one before and one after we sous vide... check out which one was voted the best!
I used the Runnin Wild Foods Pork Candy Rub on both of these.
Pork Butt "A" was sous vide 1st at 155 for 46 hours and then smoked for 2 1/2 hours at 275 with pecan wood.. pork Butt "B" was smoked 1st at 275 with pecan for 2 1/2 hours then sous vide for 46 ours at 155 and then hit with the "Searzall" for a little crust.
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[@SmokingBBQ]

Interesting. I have tried both ways, although not at the same time. I generally prefer smoking after, as sometimes smoking before the liquid seems to remove some of that smoke flavor from the meat. I recently did a Brisket that I smoked after, and it came out great. But maybe like you said, a little smoke before and a little smoke after might be the best combination. Thanks for the video.

[@lorandmagyar]

Next experiment !

[@Robdob780]

I’ve tried both ways and stick with post smoke now. After 24 hr sous vide I rest the meat in bag in the fridge overnight and up to 7 days. I then smoke for 2 hours at 250F to finish it or when internal temp is up to 165. Smoking the meat from cold will ensure the smoking process doesn’t overcook the meat and dry it out. Also when you take the pork out of the cold bag lots of the liquid and fat will be gelled and stuck to the pork where it will melt off in the smoker and self baste the meat. Great video comparison!!

[@FireWaterCooking]

Thanks for the comment Robert Dobson! your thoughts are appreciated...

[@doleary703]

I do both. Presmoke to create smoke ring, then SV then post smoke for a couple of hours to set the bark.

[@FireWaterCooking]

Thanks for the comment @doleary703! your thoughts are appreciated...

[@sneakeey1]

This was an interesting experiment. I normally smoke only but I did find this interesting!

[@FireWaterCooking]

I will be doing a head to head "Smoked only vs Sous Vide Que" soon.. I plan on doing a lot of these kind of experiments. :)

[@HeavyMetalMike]

Im not very knowledgeable of sous vide... Do roasts like this get up to typical BBQ temps, like around 200 internal? And did they stay pretty juicy?
Good idea!

[@FireWaterCooking]

No, you do not need to get up and over 200 degrees to get the meat tender with sous vide as cooking at lower temps in the water bath for a longer period of time breaks down the collagen and proteins that cooking hotter in the smoker or oven do. Check out the Facebook group for more info on Sous Vide! facebook.com/groups/620074341678726/

[@hardtruth2039]

I like to give my sous vide butts and briskets 3 hours of 180 degree smoke on my pellet grill before double bagging. Then 48-60 hours of sous vide. Then back on the pellet smoker for 3-4 hours of 275 degree smoke. I use a 33 quart party stacker cooler with an anova machine in opposing corners. Really works great.

[@FireWaterCooking]

awesome....

[@thomasbihn]

If you haven't tried it already, maybe wrapping the meat in butcher's twine could help keep it together?

[@FireWaterCooking]

thanks for the tip!

[@dashlok]

Yeah you Sous Vide cooked it too long. It only needs about a max 24 hours in the water bath (PARTICULARLY) if you want to smoke it after. You saw the results here - it won't hold its shape for the grill if you cook it too long.

[@FireWaterCooking]

it all depends on what temp you are cooking it at also.. I have seen many different times and temps...