Pulled pork, smoker sous vide combo

dave_175290

I am thinking of trying to team up my two favorite methods for pulled pork.

I was thinking to start with a SV recipe, such as this:

https://www.chefsteps.com/activities/smokerless-smoked-pork-shoulder

and then throwing in the Bradley smoker for a fours to finish.  Note: I'd be doing them at 158F, as the recipe suggests for pulled pork texture

Would I need to smoke the the internal temp up to 190/195, as with standard smoked pork? Or would the SV get the texture right and all the smoker would be doing is adding flavor and bark?

Any other thoughts on time & temp?

Brandon_Byrd_40557

I've tried this a few times with mixed results. It's relatively easy to create pullable and juicy pork using SV, but it takes quite a while for proper bark to develop. I've mostly ended up with somewhat mushy pork that would have been good if there was crispy bark in there for a textural contrast, but I haven't been able to get anything resembling a proper full-on bark that you get after smoking for 12 hours. I haven't tried it since ChefSteps put up some of their BBQ tricks and tricks, so I may do it again in the future and try their amino/molasses glaze to help the bark develop.