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Old 06-14-2018, 08:47 AM   #1
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Default Sous Vide Que vs. Traditional BBQ Smoked Pulled Pork

I don't think that his Kamado is the best option for this type of smoke. Also after the SV and smoke I would brush the butt with butter, ghee, or bacon fat mixed with the rub and put it under high heat to give it a fuller and more flavorful bark. It is a good experiment though and one that I will attempt to replicate. I may throw in an Instant Pot version for a third variety.



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Old 06-14-2018, 09:02 AM   #2
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Default Re: Sous Vide Que vs. Traditional BBQ Smoked Pulled Pork

There is no such thing as "Sous Vide Que". BBQ is a cooking method, not the finish product. He made pulled pork in a sous vide. You can make pulled pork in a crock pot, the oven, pressure cooker, pretty much anything that will put off a heat source you can make pulled pork from. There's only 1 way to make BBQ and that's to cook at a low temperature over fire.

As far as the "more smokey flavor" goes. Of course the Sous Vide is going to have more smoke on it. It was completely falling a part when you put it in the smoker so there was more surface area and openings for the smoke to penetrate.
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Old 06-14-2018, 10:32 AM   #3
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Default Re: Sous Vide Que vs. Traditional BBQ Smoked Pulled Pork

I did a similar cook last year for Labor Day with great results. However, I smoked the meat on the kamado first, and then sous-vide it after.
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Old 06-14-2018, 11:43 AM   #4
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Default Re: Sous Vide Que vs. Traditional BBQ Smoked Pulled Pork

Quote:
Originally Posted by cack View Post
There is no such thing as "Sous Vide Que". BBQ is a cooking method, not the finish product. He made pulled pork in a sous vide. You can make pulled pork in a crock pot, the oven, pressure cooker, pretty much anything that will put off a heat source you can make pulled pork from. There's only 1 way to make BBQ and that's to cook at a low temperature over fire.

As far as the "more smokey flavor" goes. Of course the Sous Vide is going to have more smoke on it. It was completely falling a part when you put it in the smoker so there was more surface area and openings for the smoke to penetrate.
If BBQ is just a cooking method, how can you "make" it? I wouldn't say I'm gonna go make "boil" or make "grill".
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Old 06-14-2018, 11:58 AM   #5
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Default Re: Sous Vide Que vs. Traditional BBQ Smoked Pulled Pork

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Originally Posted by sandstorm2001 View Post
If BBQ is just a cooking method, how can you "make" it? I wouldn't say I'm gonna go make "boil" or make "grill".
https://www.merriam-webster.com/dictionary/barbecue

barbecue is a verb and noun. The noun would be the food made through the verb

Definition of barbecue (noun)

1 a : a large animal (such as a steer) roasted whole or split over an open fire or a fire in a pit
b : barbecued food
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Old 06-14-2018, 12:47 PM   #6
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Default Re: Sous Vide Que vs. Traditional BBQ Smoked Pulled Pork

Quote:
Originally Posted by sandstorm2001 View Post
If BBQ is just a cooking method, how can you "make" it? I wouldn't say I'm gonna go make "boil" or make "grill".
Quote:
Originally Posted by BringBackGarcia View Post
https://www.merriam-webster.com/dictionary/barbecue

barbecue is a verb and noun. The noun would be the food made through the verb

Definition of barbecue (noun)

1 a : a large animal (such as a steer) roasted whole or split over an open fire or a fire in a pit
b : barbecued food
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Old 06-14-2018, 10:23 PM   #7
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Default Re: Sous Vide Que vs. Traditional BBQ Smoked Pulled Pork

I thought yankees used the word barbecue as a verb. Around here, it is the food.
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