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Old 09-09-2017, 10:26 AM   #1
hank scorpio
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Default Kamado/Sous Vide Pulled Pork

So I did my butt a little different this time. I rubbed it down and smoked it at 300 or so for a little over three hours. I used apple and pecan wood. After the meat took as much smoke as it would probably take, I bagged it up and went sous vide at 174 for about 18 hours. I was so caught up in unbagging and pulling it that I forgot to take a photo of the bone sliding right out.

But let me tell you, this junk was super tender, easy to pull, smoky and juicy all at the same time! I know its cheating, but the finished product was just so damn good.

Made some vinegar sauce using the advice on the thread we had a few months
ago. I must say this cook was a success.
Sorry for the huge photos(if you can see 'em), not 100% on how to resize them.
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Last edited by hank scorpio; 09-09-2017 at 03:56 PM..
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Old 09-09-2017, 10:41 AM   #2
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Default Re: Kamado/Sous Vide Pulled Pork

Well I'm jealous.
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