Pork shoulder question

Hi, I’m Adam coming to you from not so sunny (today) Santa Monica. I plan to cook a 6Ibs pork shoulder, first by traditional smoking at 225-250 for about three hours and then for a 48 hour cook with the Joule. My question is, what temperature for moist meat that pulls apart super easily? I saw a video on YouTube where they did a 60 hour cook (sous vide everything channel) at 145 and it looked pretty much on the money in terms of texture. But I only have 48 hours for the sous vide portion. Should I compensate by increasing the temp just a tad? Any and all thoughts gratefully received. Thanks.

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Comments

fisher23

I've done that 60 hour cook and it is great. I have also done 148° for 48 hour and it was almost as good.

tshewman

Time doubles when you drop temp 20deg for tough cuts, but that's SV alone (not combined w/ smoke) so a slight increase in temp would be a good consideration. That said, if you are smoking at 225 first, the temp and 48hrs are probably fine as some of the jus may be lost during the process and it will take time for the pork to come down to the bath temp. If you reverse it and smoke it after SV, it will push thing to be more tender during that period as well and you may yield a stronger smokey flavor as the molecules will be active upon entry into the smoker and may allow the smoke molecules easier access. Both will work, but yield different results