Hey,
so due to some time constraints I have tomorrow, I am debating using sous vide as a sort of "stall breaker" / long term temp keeper for a butt I need to do for a BBQ tomorrow night.
Similar to a post I think Smokin Al had about Prime Rib...
Basically, if I want to smoke the butt up right, id have to get up at 3am to get it started, and hope it cooperates. Its too late now to do a further advance option. (essentially I have a KCBS judging event from 9-2:30 tomorrow, so that's in the way)
So one thought I had it perhaps to put the Butt into the smoker tonight late, then when I get up in the AM (7-8am) to get ready, it should be at mid stall when I would normally pull it to foil wrap. What if instead of foil wrapping I put it into the SV, and let that thing keep its temp till 5:30 pm...
My concerns are that the stall is gonna be at like 175ish, and I normally take Butts to 200ish, but most SV recipes for butt say to take it only to 165, so putting it into a 165 bath isn't gonna do much if my butt is already at 175-180... Also how is it that you can get a pulled pork out of a 165 cook? is that just cause it sits at 165 for so long???
Anyway, looking for some advise to see if I can make it work, but on the other hand, if you don't think the experiment is worth the risk considering I have 20 or so people coming over, then perhaps ill save this experiment for another time, and just wake up at 4 to load the smoker like the old days....
so due to some time constraints I have tomorrow, I am debating using sous vide as a sort of "stall breaker" / long term temp keeper for a butt I need to do for a BBQ tomorrow night.
Similar to a post I think Smokin Al had about Prime Rib...
Basically, if I want to smoke the butt up right, id have to get up at 3am to get it started, and hope it cooperates. Its too late now to do a further advance option. (essentially I have a KCBS judging event from 9-2:30 tomorrow, so that's in the way)
So one thought I had it perhaps to put the Butt into the smoker tonight late, then when I get up in the AM (7-8am) to get ready, it should be at mid stall when I would normally pull it to foil wrap. What if instead of foil wrapping I put it into the SV, and let that thing keep its temp till 5:30 pm...
My concerns are that the stall is gonna be at like 175ish, and I normally take Butts to 200ish, but most SV recipes for butt say to take it only to 165, so putting it into a 165 bath isn't gonna do much if my butt is already at 175-180... Also how is it that you can get a pulled pork out of a 165 cook? is that just cause it sits at 165 for so long???
Anyway, looking for some advise to see if I can make it work, but on the other hand, if you don't think the experiment is worth the risk considering I have 20 or so people coming over, then perhaps ill save this experiment for another time, and just wake up at 4 to load the smoker like the old days....
