Sous Vide + BBQ

Hi,

I have the Sous Vide Machine and I was watching the BBQ pork shoulder recipe. I was wondering if it would work if I Sous vide the shoulder first and then finished off on a smoker? I just don’t have 12 hours to sit around?

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brian_martin2001

You can combine smoking and sous vide, however, I'm not sure where you think you're going to save time. If you check out their sous vide pork shoulder, it actually takes longer. Unless you're just going to turn It on and walk away for a while. Now with their baby back ribs recipe, they sous vide them, then put them in the smoker, but both steps still several hours. Let us know what you decide to do, and how It turns out.

Brandon_Byrd_40557

You can do it, but it's not going to save you any time. I've smoke SV pork shoulders both before and after cooking in the bag, and while both will give you flavor, the texture of SV BBQ pork shoulder really doesn't compare to the real thing (which dehydrates the outside almost completely, turning it a nice, chewy bark. Now I just smoke shoulders instead of SVing them. Ribs and brisket can yield great results using SV and smoke together; pork shoulder, not so much (in my experience).

wolfiegirl

Some things just can't be rushed. Skip the sous vide and instead, brine that bad boy with garlic, thyme, peppercorns, lemon, garlic and anything else you like. Give it a couple days to get happy. Then carve out a day where you can transform the shoulder into smokey, tender good eats.