Do You Sous Vide Before or After Smoking for the BEST Pulled Pork?

[@mattwarner4695]

I found this to be a useful answer to the exact question I was searching. Great video and well paced with charming personalities from the hosts. Thanks!

[@aaroncondon5613]

Legit the best video I’ve seen for Sous Vide Pulled pork. Made it today and it came out perfect. Thank You So Much.

[@dominicottaviano]

Great video, but I just think it was absolutely adorable when your wife chuckled at the word moist, she’s definitely a keeper, that was precious.

[@KindofCooking]

Thank you! Yes, she's definitely a keeper!

[@mnichols1979]

Smoke beforehand so it doesn't fall apart when trying to smoke it

[@hycePT]

Damn, you just destroyed the whole video in one sentence

[@skizztrizz4453]

And cold meat absorbs smoke better 🤔

[@darksidemachining]

Great video. I have had excellent results by first cold smoking it for two hours and then SV. After SV completely chill it in the refrigerator for 24 hours and then smoke at 200f until an internal temp of 135 is reached.

[@KindofCooking]

Thanks for watching! That was actually an option for this video. I'll try it separately sometime in the future. I was actually torn on it because I wasn't sure in real life practice if I would be willing to go into the smoker twice haha. Curious what your cold smoke method us.

[@dominic_a]

Have you tried wrights liquid smoke? I like to salt the meat and let sit overnight. Then apply rub and put in a bag with liquid smoke and SV at 150. After, I'll either put in the smoker or I'll put on the grill for glaze. Smoke particles are small enough to actually pass through the bag. I think that's why some flavor is lost if you smoke then SV.

[@FireWaterCooking]

adding the bag juices back into the the sous vide then smoked helps with the moisture and you get the best of both worlds... 😘

[@KindofCooking]

So you pull it then smoke it again? With the juices?

[@FireWaterCooking]

@@KindofCooking no... sous vide, chill, smoke, spritz a few time, pull, then add some of the bag juices back to the pulled pork and mix in...

[@KindofCooking]

Rifght. Hahaha that’s what I thought. Yes. I do add some of the juices back in. Didn’t do it on video though. I used the rest as a broth for yellow rice. Flavor bomb right there.

[@KrazyKajun602]

I smoked mine first for 2 hrs before sous-vide it for 24hrs and its unbelievable flavor.

[@SlainteFromFlorida]

Smoke > Sous Vide > flamethrower to reconstitute the bark has worked very well for me.

[@KindofCooking]

Hmm flame thrower. That one wasn’t in the mix. Will need to give that one a try.

[@ecmcd]

The smoke, then sous vide route always made the meat soggy with rendered juices and made me want to re-cook the meat to get the bark back. I sous vide both pork loin and beef chuck roast at 140F for about 12 hours or overnight, then smoke at 205F for 4-5 hours; then wrap and cook at 225-250F til it hits 203F at 8-10 hours - it definitely is a bit less juicy but it seems much more flavorful and still very tender. I make up for the lost juice with a generous slather of lard or rendered tallow and another application of rub before wrapping - really does up the flavor and mouth feel.

[@wegder]

I think I'm going to experiment and see just how done I can do the sous vide before smoking, at what point can i still deal with the meat without it falling apart.

[@RussIsRight]

In general, meat does not take on more smoke flavor past around 165 degrees or so. So, smoking first will likely give you a more intense smokey flavor. If you sous vide first and then smoke, it's likely you will not get as an intense smoke flavor. This is what I have read and learned over 3 years of smoking on the Weber Smokey Mountain smokers (I have all three size smokers!)

[@KindofCooking]

Hahaha love the name! Can't argue with you with a name like that. You're right anyway, the smoked first one had slightly more smoke. I did add extra rub so the rub flavour was stronger on the sous vide first. Thanks for watching !!

[@philso7872]

That's interesting. At a one day smoking class I took, focused on brisket, one of the instructors said he has found that meat only absorbs smoke for several hours. I had asked him if using my sous vide setup to mostly cook the meat, how long to smoke it for. I am guessing it takes several hours for your meat to reach 165 degrees?

[@RussIsRight]

@@philso7872 Yes, it usually is several hours before reaching that temperature. In the smoker, the pit temp is often 220-250 degrees. The internal temp of the pork butt (pork shoulder) takes a while to reach what's called the stall (where the meat won't increase in temperature for quite a while and then will finally start increasing in temp again.) The stall often happens around 155 to 165 degrees, but it can vary. Many BBQ masters will say that the meat won't take on more smoke past that general range, so no matter how much more wood people put in the smoker, it won't have any more smoke flavor than it got by the time it hits 155 to 165 degrees. So your instructor is correct, but it's more about the internal temperature of the meat more so than the time. But, it does take several hours to reach that temperature.

[@RussIsRight]

@@KindofCooking You both make nice videos. I recall seeing Carmen when she was on Off The Great Wall. Glad to see her back on KZbin on this channel. My own channel is taking time to build, but it's topics are all over the place. Lately it's been about my knee replacement recovery! But there's other topics of interest on there besides that! Keep the videos coming! Only a coupe of sous vide videos on my channel!

[@philso7872]

@@RussIsRight thanks for confirming. You have a lot of interesting videos on your channel. I will have to explore further when I get home.

[@tylerhughes5420]

My favorite way to do butts and ribs is to smoke, then sousvide, then grill over charcoal its a truly unique BBQ flavor.

[@lexwaldez]

I like smoke and then sous vide because... If I'm cooking for a picnic or something I can get the smoke done early and time the rest accurately (and the rest is more forgiving) for the event. It's already in a bag for transport. Throw it in a cooler, take to event, open, pull, sauce and amazing. Firs time I did this I took to new high school pot luck. The wife and I were wondering if people would like pork or not. In 10 minutes two huge pork butts were just GONE. It's SUCH a smart way to cook for a lot of people with very little muss or fuss. And I rest the pork in a cheap Coleman cooler, cut a hole in the top for the Anova sous vide machine. Cooler seals up nice and tight, holds a ton of water/meat, and keeps the heat in.

[@stevencriswell1267]

where did you get that pork its red like pork is supposed to be,looks like it came from a durock breed

[@hardtruth2039]

I smoke before and after. Smoking before let’s all of that beautiful smoke flavor move through the meat. Smoking at the end resets the bark. The best of both worlds.

[@invisiblekid99]

Was thinking this. I want mois....sorry juicy but love bark. I doubt you'll loose much juice smoking after for a couple of hours

[@adamsallur2067]

thankyou for a real helpful video.

[@tomm9493]

Question: If pulled pork is generally consider done and pull ready at approx. 203 degrees, how can it be that if the water is only 170 degrees??

[@perotross]

It's all in the timing. Lower temp, but for much longer.

[@MeatyMike]

wow, looks amazing! ive never tried the sous vide method before though. just subscribed look forward to more cooks!

[@KindofCooking]

Thanks for stopping by. Will definitely keep trying to make these videos. Sous vide is great for a bunch of applications.

[@codykirkland9002]

Really appreciate this video...... we are 20 hours into smoking a pork shoulder right now. About to throw it on the pit in a few. Keep it nice and moist!!!!! Haha

[@tequilachef]

In the "SV - then smoke" experiment, is there a specific reason to chill the meat after sous-vide and not smoke it directly?

[@KindofCooking]

Great question! Yes. The reason I do it is to get a longer time in the smoker. If i had put it in hot right after the sous vide it would continue to go up in temperature. The pork is already cooked to the temperature I like, and we are just trying to create a crust. So allowing it to cool, then smoking it back up to the temperature you sous vide at allows it a much longer time to create a thicker crust and maybe pick up some smoke. Hope that answers your question.

[@timgrov3]

Then I guess I’ll do both. Smoke for 2 hours then sous vide then smoke again for a bit

[@KindofCooking]

Hehe that would be the ideal situation. I’ve heard a lot of people do that, I would consider smoking first for a bit longer (another hour or 2?. That way you can get more smoke flavor in.

[@yskushni]

What temp did your sous vide

[@jdad8726]

7:10 keep clicking hahahahaha

[@thatstonerr7738]

I find smoking before to be superior but it has to be done correctly my theory behind it is that the sous vide kinda delutes the smoke flavor in the cooking process so when I choose to smoke before hand I heavily heavily smoke then throw in the sous vide

[@KindofCooking]

Would love to know your technique for heavier smoke. What type of smoker do you use?

[@thatstonerr7738]

@@KindofCooking I use a mes 140g Masterbuilt electric smoker and I use wood chunks it hits a high of 275 so I tend to overload the wood tray a bit and I let it smoke for I think I did around 1 hour at 275 then moved it over to the sous vide

[@danielploy9143]

Educational, which one had a more smoke flavor? Tell me tell me please please.

[@KindofCooking]

hmmm I didn't notice a significant difference, I think the one smoked after probably a bit more. Next time I would add a smoke tube.

[@damovfood9888]

Good comparison. Going to try sous vide then onto the pellet smoker a day later. After smoking is it necessary to let the meat rest like I would do if I had done the full cook on the smoker?

[@KindofCooking]

It is not necessary since you’re only taking it up to eating temperature. Some might argue otherwise, but you’ve waited long enough for the food.

[@damovfood9888]

@@KindofCooking That's what I thought, thanks for confirming, great videos btw :)

[@mikejanson1939]

Just subscribed. Thinking about buying a sous vide. I have a Traeger and wanting to use that and sous vide. U got other vids with other meats using smoker and sous vide. Like brisket or ribs?

[@KindofCooking]

We haven't filmed many of the sous vide and smoke videos, but we do have a few. Check out the jerk pork shoulder: kzbin.info/www/bejne/oXjdnKSret1gna8 and pork ribs kzbin.info/www/bejne/n4nZhItjf9Sjnrs If you feel like getting creative you could probably adapt a few other recipes to work such as the Chinese spare ribs. Let us know if you ever have questions. If you're in the market for a sous vide, check out the KitchenBoss 3rd Generation Sous Vide. They are currently offering us a discount code: 2MWVVCM5 amzn.to/34DHy9u Full disclosure: This does help support the channel. However, we did personally try the product and love it.

[@joshgill1701]

Awesome video, subbed

[@KindofCooking]

Thanks for watching and the support!

[@shumardi1]

I’ve seen this before but it has been so long I can’t remember the result. So, I predict that the one that was Sous Vide and then smoked will have better bark. I predict the one smoked and then Sous vide will be more moist.

[@bfaxi1909]

Why do you sous vide above the target temperature? Did it not surpass the 140 when sitting in the 160s for so long? Just curious, thanks

[@KindofCooking]

Great question! So the target temperature of 140F in the smoker was not to cook or tenderize. Around 140F is when he protein slows down in absorbing smoke flavour in the smoker, so that's when I pulled it to bag and sous vide. You could sous vide at 140, it would come out rarer and tender, but you wouldn't be able to pull it unless you went on for much much longer. We used 140F for our pork chops and chinese bbq pork kzbin.info/www/bejne/a4eZdHenraqeh80, which makes for great slices. At 160F+ the pork tenderizes more will be able to get the pork to fall apart. Hope that answers your question.

[@bfaxi1909]

@@KindofCooking thanks for the response, that makes sense. Looking forward to trying this out

[@swordchaos1181]

So before watching the rest of the video, I think because smoking is also a type of slow cook, I think this dish is not really suitable for sous vide. The smoke ring depends on the time it's smoking, so any time it's cooking in sous vide, it won't develop a smoke ring. But if I had to choose, I'd say sous vide first, then finish it by smoking since it's dryer after smoking.

[@KindofCooking]

That definitely works! As you saw we did it both ways, but liked the other one more ;) Honestly, if you did either or for a meal no one would notice the difference.

[@mlstrib]

Why not try the same muscle from each? This throws it off. They both look great

[@KindofCooking]

The two pieces are from the same meat. We cut it in half.

[@gpzjeffrey7974]

You should try searing it after taking out of the sous vide. It'll render the fat off the surface.

[@gpzjeffrey7974]

As I'm writing this, I'm 6 hours into a 48 hour cook. Based on this video I've got the pork in the sous vide first, and will smoke for the last 4-6 hours if it holds together. Normally I smoke first for 4 hours (Weber kettle snake method with hardwood chunks), then sous vide, then sear it after. We'll see how this goes, thanks for the inspiration.

[@gpzjeffrey7974]

OK. I tried this. While I probably could have smoked it an hour or two longer, I was past "the stall" by the time I got it out of the sous vide and was worried about over cooking the shoulder roast...it was already almost falling apart. My smoking method is the 'snake' or 'fuse' method in a Weber kettle with hardwood chunks on the charcoal snake. I kept the bone in. After 4 hours after the sous vide it just didn't seem to adsorb as much smoke flavor. So I like my previous method best: 1) 4-5 hour smoking in the kettle, 2) vacuum bag and sous vide for anywhere between 18 to 48 hours...longer cooks I lower the temperature a bit. 3) take out of the bath, let rest 15 minutes and dry it, then sear it to render the surface fat and give it a nice crust. The smoke penetrates the meat better at the beginning rather than at the end.

[@KindofCooking]

Thanks for the instructions. I think you're right. Searing it after would take it to the next level.

[@duncanmit5307]

💜💜💜i have sous vide I should use it more💜💜💜i just cook a chicken leg yesterday thinking about it I should have sous vide it.....well there always tomorrow💜💜💜

[@KindofCooking]

haha I'm sure it was delicious either way. Sous vide chicken thighs are actually one of my fav. They keep well, and ready to go for a sear anytime.

[@duncanmit5307]

💜💜💜 this was a Chinese style poached chicken yellow in colour with ginger and spring onion... Cold....💜💜💜it was done in a pot...I would show you photo but no photo on KZbin💜💜💜

[@KindofCooking]

Hainanese style?

[@duncanmit5307]

💜💜💜sort of I was going to try that one day too💜 my friends like the poach hard chicken.... But its bit too hard for me💜💜💜💜i will be looking at more of your sous vide videos.... Think how can use in my small cafe💜

[@KindofCooking]

Oh I'm sure it can be plenty handy. Great for prepping a head of time. I do have a hainanese episode, you can probably do something similar with a hard chicken by increasing the time.

[@duncanmit5307]

@@KindofCooking 💜💜💜yes I came across your channel some time ago💜💜💜many thanks💜💜💜i just found your Instagram💜i have tried soy chicken very nice next want to try pork belly roast💜

[@duncanmit5307]

@@KindofCooking 💜i not keen on hard chicken ....I am Scottish I like tender chicken my friends can keep there hard chicken💜

[@cheftamasnoll3310]

Is almost as good as my whiskey coke pulled pork :) . Just kidding. Both version is good but I think I prefer the one which was slow cooked first. Good test guys. Nice job 👍

[@KindofCooking]

Haha Can’t really go wrong with the pulled pork!

[@p.k.1568]

165F is not 64°C but 74°C

[@KindofCooking]

oops! Good catch! Thanks for watching.

[@duncanmit5307]

💜💜💜thanks for the video💜💜💜

[@KindofCooking]

You're welcome 😊 Thank you for watching!

[@kraemer66]

Smoking after sous vide negates the best part. No work on the day of the meal. I love making pulled pork for big events. Being able to smoke and clean up the day before the event means I can focus on the rest of the meal while my pulled pork sits unattended, clean, and ready to go. Also I smoke at a higher than normal temperature, gives it a good bark that looks and feels like it's been smoking all day.

[@rogerhayslett6706]

Great video. I just did 4 hour low temp smoke, then 145°/60 hour bone in pork butt for the guys at work. It's actually lunch today. I've done this several times, (also with brisket) but always have smoked first. I've been curious if there was a big difference either way. I'm pretty much with you guys, moisture is more important to me. Always enjoy your content 👍.

[@KindofCooking]

Haha your coworkers are spoilt! I think getting food at work is a win no mater which way it was prepared haha. The biggest upside of the reverse is that you get to add additional flavour and have a crust. I like to pour in more sauce, although I didn't for this one.

[@rogerhayslett6706]

Yes, I have good guys to work with. But pulled pork is so inexpensive, and easy when you sous vide. I have very little effort, and maybe $15 to feed a lot of people.

[@KindofCooking]

Always a crowd pleaser. I love doing it for parties as well. I haven't done a pulled pork for work, haha maybe one day when we go back to the office.

[@petermitchel952]

after

[@WhitetailVigilantes]

I would think smoking first would be better

[@tom4506]

we got it...moist

[@ucdbnxt7318]

Pork shoulder - smoke after... everything else, smoke before...

[@bostonbesteats364]

Controversial topic!

[@KindofCooking]

You know we love those ... care to weigh in?

[@bossone5812]

its doping 😂

[@robertorosselini]

🤦‍♂️

[@KindofCooking]

🤷‍♂️

[@idahopotato5837]

mmmm Moist

[@gd3design63]

Moist. :)