How to cook smoked pulled pork using a sous vide cooker. You have to check this out!
Пікірлер: 69
@idontedit73753 жыл бұрын
Great video man..I've recently gotten into sous vide cooking and I've found that pre-smoking your meat will build a more complex depth of flavor than smoking it after the fact. Regardless, your food looked incredible. Keep up the great work
@vaboxrboy7 жыл бұрын
Making this for my kids who are coming to visit today. I've seen several techniques, but yours seems to be the easiest. I know it's hard to mess anything up in the sous vide, but I was looking for a way to get that smokey tastes. Thanks!
@cookingsousvide1217 жыл бұрын
Thanks!
@turtlepowersf7 жыл бұрын
Chuck Kenney just make sure you keep your smoker temp as low as possible. if you sous vide it at 161F then smoke it at a higher temp, it will lose moisture, then youre undoing what the immersion circulator is best at, which is keeping food moist.
@JacobJNilsson7 жыл бұрын
It looked incredibly juicy! Don't end the video before you are all done, would love to see the absolute end result.
@cookingsousvide1217 жыл бұрын
The pork was truly amazing. Thanks, I'll keep your advice in mind!
@GugaFoods7 жыл бұрын
awesome video. Thanks for sharing, let me ask you was it amazing? I know it was good but was it amazing? I notice you also have a smoker, but instead of cooking it directly on the smoker you made it sous vide. I am getting killed because of the sous vide video I made. So I wanted to know your opinion. Thanks for sharing the video.
@cookingsousvide1217 жыл бұрын
It was indeed amazing. I wasn't sure if it would take on much of the smoke flavor since I sous vide it first, but it actually had a really good smoky flavor. Thanks for the comment!
@Joshuaellis4204 жыл бұрын
I was going to say smoke first. I'm about to try to smoke first real time
@jmfister3 жыл бұрын
Not sure he knows the difference between amazing and AMAZING!!!!
@93redcamaroz282 жыл бұрын
@@jmfister and deeeeeeelicious
@MarkWoodChannel7 жыл бұрын
Thanks I'll give the injection a try, pulled pork is our favorite in the sous vide so far, just got it for Christmas. The one hour of smoke is smart too, trying that for sure.
@cookingsousvide1217 жыл бұрын
Do it. I was amazed on how much smoke flavor I got at the end! Worth the extra hour.
@hagawi24047 жыл бұрын
"it's smells Good" the best confirmation ever ! lol
@MarkWoodChannel7 жыл бұрын
That is true with pork shoulder, it needs to be very fresh when you get it, and then you need to either season and cook it right away, or drop it in an equilibrium brine for a few days, IMO. Pork shoulder gets a sour smell very quickly if you don't cook or treat it ASAP.
@showtimetroll60075 жыл бұрын
Wow what a useless comment
@mikemcniel30866 жыл бұрын
i just had a shoulder i smoked for 3 hours and sous vide 165 for 18hrs like anova suggested...out of this world
@Rosco2136 ай бұрын
I wonder how long it smoked for and final internal temp or doesn't it matter because of being already able to pull after sous vide?
@fishhead12277 жыл бұрын
Looks absolutely delicious. I inject mine with a mix of pressed apple juice(cider), apple cider vinegar and salt, rub it, set it for 145 F for 48-72 hours. I keep the fat on for flavor and it literally liquefies after 36 or so hours. I follow your way with a few hours on the smoker to raise it to 170ish. I've got a video on my channel if you are interested. Love my Sous Vide. Subscribing, keep up the good work. I need new recipes.
@SouthernCoastalCookingTM7 жыл бұрын
the pork looked really good. I am going to have to try it
@cookingsousvide1217 жыл бұрын
Thank you!
@MarkWoodChannel7 жыл бұрын
Oh, and I've been using open ziplock freezer bags, the Archimedes Principle kicks in and if you get an air pocket stuck you can fish it out with a wooden spoon to sink your food again..
@MrWarwick157 жыл бұрын
Hi, great video! Thank you! Could you tell me what size SV bag you used please? All the best, Rich.
@Metralhas7 жыл бұрын
Hi, it looks great! did you add any salt or other season for the sous vide? or only for the smoking?
@superque44 жыл бұрын
I use the juice to boil my rice in to make "dirty rice". Just a suggestion.
@bryanbartlett57157 жыл бұрын
Your beautiful child walking into the shot made this video adorable.
@cookingsousvide1217 жыл бұрын
Thanks!
@dctineffect3 жыл бұрын
She followed the script exactly
@mapisagudelo92477 жыл бұрын
If I don't actually own a smoker, would it be too bad if i just I put liquid smoke on it and cook it in the oven? I mean to get the toasty and crunchy crust.
@cookingsousvide1217 жыл бұрын
Yeah, that would work. I'd mix up something to baste the roast while in the oven and add the liquid smoke to that. If it were me, I'd use a mix of apple juice, vinegar, and beer and add some liquid smoke to that. Just remember, be careful with the liquid smoke, a little goes a long way! Thanks!
@mapisagudelo92477 жыл бұрын
thank you so much, great advice I'll try it!
@spaceinvad3rs7 жыл бұрын
You can look around for some hickory smoke powder to add to marinades. Adds a great taste if you don't have a smoker!
@rhandley10007 жыл бұрын
Hey, that meat is from Martin's! You live in my area. I'm in Niles, Mi. Great video BTW
@cookingsousvide1217 жыл бұрын
Thanks!
@Juanchomancho7 жыл бұрын
amazing combo. "sous vide-smoker". but it seems like it was a little dry at the end. was this the case?
@cookingsousvide1217 жыл бұрын
Not at all! Might have been a little hard to see on camera, but very tender and juicy! I'll for sure be doing this again.
@MarkWoodChannel7 жыл бұрын
Juan Camilo Camacho The food that comes out of that sous vide bag is always moist and perfectly cooked, you can pre-sear and/or post-sear to add flavor. Liquid smoke can be used as well. Chefsteps has some great stuff on it as well.
@tombk556strapinski67 жыл бұрын
Juan Camilo Camacho e
@isaacmontoya91446 жыл бұрын
Mark Wood always post sear.. never pre sear.
@RoleoRatedR6 жыл бұрын
cheers
@mrshelfsong6 жыл бұрын
I cried when you cut the fat off
@jabark17 жыл бұрын
I like to sear my roast before putting it in the sous vide bag. It never seems to float if you sear it first. I think it inhibits bacteria an enzymes.
@jred2016 жыл бұрын
Your daughter is too cute lol.
@cookingsousvide1216 жыл бұрын
thanks, she likes to "help"
@cherylmcintyre60427 жыл бұрын
Hi...you didn't' mention what temperature you are smoking at for the 3 hours. We really want to try this at the cottage
@cookingsousvide1217 жыл бұрын
225-250
@777Dorado7 жыл бұрын
Great VID.....Don't you have to cold shock in bag for 30min
@cookingsousvide1217 жыл бұрын
No.
@777Dorado7 жыл бұрын
Okay....I just seen a vid that an Ice Shock bath for 30min after would be good....Thanks
@cookingsousvide1217 жыл бұрын
With sous vide cooking, since the meat never goes above the temperature you set, there is no need for a "cool down" period. The inside is the exact same temperature as the outside so it can't continue to cook after you take it out of the water bath. Thanks for the comment!
@777Dorado7 жыл бұрын
Yeah I'm going to get one....thanks for the info!!
@Rosco2136 ай бұрын
do you know how long it actually takes for it to be same temp right through?
@jgonsalk7 жыл бұрын
Great vid, but next time could you spend more time at the end showing us the finished product? It looked amazing and we are always up for some food porn. :) Excellent work though, loved it. Subbed.
@cookingsousvide1217 жыл бұрын
Thanks a lot! I'll work on increasing the food porn!
@lorenzocorbosiero72067 жыл бұрын
Is neck of the pork? Or shoulder? Seem to be the back of neck pork.
@cookingsousvide1217 жыл бұрын
"Boston Butt" is part of the shoulder. Thanks!
@Stifterable7 жыл бұрын
why Not the other way around? First smoke and then sous vide
@cookingsousvide1217 жыл бұрын
You could for sure smoke the roast before putting it in the water bath, you probably would get more smoke flavor into the meat that way, too. The smoker was kinda an after thought for me on this one, so I figured I'd give it a go and see how much smoke I got out of it that way. Worked pretty well and I didn't feel rushed to get the smoker up to temp since it was the last step. Maybe I'll try the other way around next time. Thanks!
@djusa116 жыл бұрын
Here's the other way around. You will need to sear it though after sous vide. kzbin.info/www/bejne/rqireaysZpJmq7M
@The_One_And_Only_PudgyPenguinx6 жыл бұрын
Yeah you would get more of a smoke taste, but you will sacrifice quite a bit of moisture. When you cook with this it cooks in it's own juices and does not lose much if any juices. But its personal taste. I want a more juicy meat compared to smoky which can be a bit overwhelming if overdone.
@Rosco2136 ай бұрын
Judging by all the snow I can understand why you had trouble getting up to temp
@rc54 Жыл бұрын
Leave that fat on there until after you cook it.
@MrPernell276 жыл бұрын
So you’re going to spend 24 hrs boiling pork shoulder? Then you still have to put it on the smoker? What an epic waste of time and electricity. This could have been done in 9 hours on a smoker.
@cookingsousvide1216 жыл бұрын
If you think you can get good results in 9 hours good for you. I'd rather not babysit charcoal for hours and hours... This is just one way of doing something you can do many different ways. Thanks for sharing your opinion though...
@WaffleNova6 жыл бұрын
MrPernell27 boiling is very different from sous vide
@rschm875686 жыл бұрын
MrPernell27 lost me when you used the word epic. Make your own video, and enlighten us on your technique!