Pressure and speed vs long and slow. Say cold smoked few hours then you walk back in and there is the pressure/insta pot and sous vide machine. Time isn't the concern, only quality. I just finished off some chuckie chili. The chuck was hot smoked to 150 the insta pot for 45 min and fell apart tender and juicy. Only done couple things in sous vide and turned out excellent.
For those who have used both what's the pros cons for
Chuckie
Round (something top, btm etc)
Pork butt or shoulder
Brisket flat
Other whole muscle meats not mentioned.
For those who have used both what's the pros cons for
Chuckie
Round (something top, btm etc)
Pork butt or shoulder
Brisket flat
Other whole muscle meats not mentioned.