Pulled Pork Thoughts....

[sweetride95]

Hello all. I have a couple stray pork roasts left over from a 1/2 hog we got this year from our butcher.
These roasts are smallish, maybe 2-3 lbs. I have some rub experiments to try, so these seem like great test examples. On top of that, I am still finding my way with the sous vide techniques.
I have a couple different process ideas.
A. rub >cold smoke 5-6 hrs.> sous vide 165f @ 18-20hrs > rest & pull
B. rub>smoke 1hr @ 150f > sous vide 165f @ 18-20hrs > rest & pull
C. sous vide 165f @ 18-20hrs > rest/cool > smoke @ 175f to reheat

Thoughts?

 

[Durangosmoker]

I am not an expert by any measure, but they say that meat only absorbs smoke up to about 140 degrees.  That said, if it were me, I would probably smoke it at 225 degrees to an internal temp of 140, then bag the meat and sous vide it at 165 for as long as you think it will need (one hour per pound? two?). Good luck, and let us know how it goes.

Perhaps others with more expertice will chime in and share their thoughts.

 

[Walt]

I regularly use a similar process. When par smoking shoulders i take them out between 150 & 155, like one would for hot smoking bacon. This is before they begin rendering. Really want all the renderings in that bag or dutch oven bathing the meat. The 140 temp makes sense as well.

 

[sweetride95]

Well, it didn't turn out too bad. A full size shoulder would be way more forgiving.
I did a 5 hr cold smoke, then sous vide 165F for about 11 hrs. For a 2.5lb roast, this was too long.
I would have been better off hot smoking to 140 or so, then sous vide around 5-6 hrs.
With a splash of sauce, it's good to eat, but just went too long on the sous vide. Again, a slightly bigger roast would have stood up better.
I'm still trying find the right timing for different sizes of roast to end up with what I'm looking for.
Everything has been palatable so far. lol