I bought a Costco package of pork butts about 6 months ago and it’s a good weekend to cook them up. We are going to a party tomorrow afternoon so I volunteered to bring pulled pork.
Wednesday night I took the package out.
Thursday am it was mostly thawed so I put them on a rack and in my pantry fridge.
Thursday night I seasoned them. Yellow mustard binder and a couple different seasonings on each one. I can’t really even remember what all I did for flavor.
Friday am I put them on the pellet grill @ 240 until an internal temp of 170. Took about 6 hours.
2 pm Friday afternoon I put them in 174 water and they’ll sit until 4ish tomorrow.
I plan on taking one to the party and just setting the other one out to cool for a bit, dry off the bag, and then freeze. Then next time I want some I’ll just sous vide again for 3-4 hours and I’m good to go. I have no idea if this will work but I’m looking forward to experimenting. Same goes with the way I cooked them – I’m sure it’ll be good anyway I do it, that’s the beauty of both pork butts and sous vide, they’re hard to screw up!! 😂
by Owl55
5 Comments
Love the herringbone backsplash. Looks great!
I do one of these from Costco every couple weeks. I got a 5 gallon food grade bucket and lid from Home Depot, cut a hole in the lid for the sous vide circulator, and it works really well for large cuts like that. The pack of 2 I get from Costco is usually about 15 lbs, so it’s a pretty big 7.5 lb piece of meat. 24-36 hours, 160-165.
The smoker sous vide combo is intriguing. Have you done it with other meats?
Dude you put a bit too much water in there. No excuse with that pasta arm there either 😂
So I’m super confused here as I thought when smoking a pork butt, you get the temp to ~200?