Go to the Recipe: The Ultimate Modernist Barbecue Pork Shoulder
A quick question.. Is there a mistake in the rub ingredients breakdown, 25g of black pepper is listed twice?
25 g Smoked paprika, for the rub
25 g Black pepper, coarsely ground, for the rub
25 g Mustard seed, ground, for the rub
Could this be finished in the oven instead of on the grill? If so what temp(s)?
Wow that shoulders looks awesome!
In the Netherlands it;'s pretty difficult to get parts of shoulder, only whole ( like 4kg plus). What we can get is "procureur", pork neck.
Do you think this could be suitable as well? I had some problems using that for carnitas, I think it might be too lean for that, though the pork steaks came out great.
will it get overcook while developing the bark on a hot grill or oven?
We are not really using this step to cook the meat any more, mostly to dry our the bark and get some more smoke on it. You want to make sure its a smaller amount of coals to just create some heat but not a ripping fire. Make sure the coals are to one side and where you place the shoulder is not over any coals. The fat will drip and make a larger fire. And you can add smoke chips to the coals to get a good smoke going too. You won't over cook the shoulder as it is already cooked to perfection but you do want to avoid just blasting and burning it.
Is the meat resting in the dry cure mixture for 24hrs before cooking? I'm asking because in https://www.chefsteps.com/activities/smokerless-smoked-pork-shoulder the meat is resting for 24 hrs in the brine.
thanks for the tip!
Nope, this one has the dry cure go right in the bag and into the cook. It is a whole new version but you can choose which one you prefer. We wanted to cut some time out of the process.
225f for 2-3 hours should help get a nice bark on there. Keep an eye on it and pull it when you are happy with how the crust is.
It is worth a try, but this is certainly better with a fatty chunk of meat.
@Grant Lee Crilly & @Kyl Haselbauer looks like a great recipe. I have been cooking BBQ for a long time now. I competed and I had a Food Truck. Thought I would pass on a BBQ hack for you. I use a cheep pair of cotton knit gloves (like the white ones you can get at the gas station), then I put a pair of Nitrile gloves over the top. Then you can pick up the pork shoulder, brisket, ribs, or any other larger piece of meat. I hope that helps! I look forward to testing this recipe against traditional BBQ.keep up the awesome work! You guys are great!
What about on a gas grill?
Blew away the family with this one...added star anise coriander and cumin to the rub. Made cabbage ginger onion jalapeño pickle for the side. Would go 160 instead of 167 next time...just a hair overdone. Juice from bag makes outstanding base for sauce. I thought it would have been too salty but it works as it sucks a lot of serum from the meat after 24 h sous vide
Thanks for the tip Chris. I love that move.
I did this for the Labor Day holiday, with a bone in pork butt. I was skeptical to begin with, but when I took the first slice off, there was the pink ring and OMG was it delicious! We have a lot of pit BBQ around here and it stands up to any I've had, including that whole pit roasted hog we did a number of years ago! Thanks Guys!
So glad you like it!
It worked quite well! Finished in the oven 2hrs at 105C, it built up a nice bark.
Only had some trouble with the elixer, seems not many pumps are able to handle it.
Maybe „we delete“ one line of pepper in the scale setting chef steps team. Less spicy i guess ;-)
Hubert, sorry it appears we have a bug with our ingredient blocks... working on it now. It looks like part of the pepper is for the pre cook and part is for the rub. same with the brow sugar.
Hi! I have a doubt about temps for finishing in the grill. In the recipe I see that it calls for indirect heat in a charcoal grill for 20-30minutes. When I think about indirect heat I think about 225F but then I see in the comments that in an oven, with 225F we are talking about 2-3 hours. Looking for other recipes before writing a comment, I have the comparison of the spareribs (400-450F in 5-10minutes), brisket (257F, 3-4 hours)...
So... If I had to bet for my first try I would say 20-30 minutes 350F... But I would not like to overheat or have my guests waiting while drinking too much beer. Any suggestion? Thanks!
2 - 3 hours seems like a long time. Can this be finished in less than 30 minutes similar to the indoor ribs?
Those times and temps look like you should be good, since you are dealing with a larger piece of meat than the spare ribs you are dealing with it holding a lot more moisture. It won't be as deep of a bark, but will still be delicious.
Can I use this same method and recipe for a beef chuck
Would you adjust anything if using a boneless pork butt?
Nothing in the scaling or recipe but I would recommend giving it a truss so that it is easier to handle. The bone helps hold it together.
It would be a good starting point, but I would follow time and temp guides for the chuck and not the pork shoulder.
I have a 600gr boneless butt, how long should I sousvide it?
There are lots of comments about the temp and time for Step 9. What was the temperature that was envisioned for the 20-30 minute indirect heat in Step 9. Apologies if I missed it.
Hello Richard, Stick with the set temperatures. This is about how long the meat is at core temperature to make tender. Sous-vide is all about the thickness and getting to the core temperature. For this recipe you will get to core temperature within a few hours. Your smaller cut may get there sooner but let it ride to become tender. If anything you could shave off an hour at the end and be around the same result. Thickness is always the key, meaning how long to get to the core temperature.
Hello Darrel, Every grill and bed of coals will be different. You want a ripping hot bed of coals that are not on fire that are pushed to one side of the grill. Meat goes on side without any coals. If this were in an oven, lets say, then the oven(grill temp) would be around 400-450°F. Of course this is an approximated temperature and you are just looking to put a crust/bark on the already perfectly cooked roast. You don't want it so hot that the meat goes over the sous-vide temperature.
It also depends on the size of your grill cavity.
Hi Matthew, thanks for your comments..very helpful! I have a smoker that I can adjust the temp from 170-500 (Fast Eddy's PG1000 from Cookshack) so plan to use that to add some additional smoke flavour and because it allows for indirect and controlled temp. Is there a danger of burning the Elixir booster at 400F?
Fantastic👍
Great Recipe and Results...Did it exactly except used a CVap instead of Sous Vide....still excellent results. Broke a little bit on grill as it fell apart at muscle seams but still excellent
The recipe disappeared
Don't have a BBQ, what time temp yo finish in oven
I wanted to use this technique to make Bossam. That involves dry brining for 24h . If I do that pre sous vide, will that alter the cook time? Or effect the moistness of the meat post?
So Grant talks about chipotle in the video (rub) but it's nowhere in the recipe??
Can be used interchangeably for the paprika.
In step 2 there’s a 5% brown sugar addition for the dry cure but it’s not listed in the ingredients at the top.
Thank you for catching that error, will update now.
I’ve made this recipe a couple of times for just my wife and it’s turned out great. Now I’m going to try it for a party with a bunch of friends. I’d like to be done setting the bark on the grill prior to people showing up and hold the pork for a couple of hours without affecting the great bark. I’m afraid that wrapping with butcher paper or foil and holding in a cooler will soften the bark. Will a low temp oven work to save the bark and not dry out the pork?
