Sous Vide Boston Butt

[Eric Revo]

My co-workers want me to cook a Boston butt for lunch next week. It's not anything that I haven't done a thousand times but I'm thinking of trying it via sous vide. Finishing it on the Weber grill for a couple of hours and calling it a day.
Anyone done this? How did it turn out?

 

[ibgreen]

With any bone in cut, the bones can off-gas creating air pockets and issues. The last one I attempted, I re-sealed once the air pockets became an issue. In my experience pork ribs are the worst to try to keep in the original vac pack package.

 

[agsnchunt]

It may be sacrilege, but you can make some fine pulled pork in a crock pot. You lose the bark you get from a smoker/grill, so there’s definitely a flavor/texture advantage to a smoker.
I had a neighbor who cooked butts only in the crock pot and he used liquid smoke. His smoker brisket was unreal, but butts we’re crock pot only.

As I got busier in life, I came to realize that I was less and less interested in the old methods, when the effort to taste ratio can be reduced quite a bit without sacrificing enjoyment of the final result.

I haven’t owned a smoker in a decade, I just use offset grilling on a Weber gas grill with a chip box sitting over a burner.

 

[agsnchunt]

With any bone in cut, the bones can off-gas creating air pockets and issues. The last one I attempted, I re-sealed once the air pockets became an issue. In my experience pork ribs are the worst to try to keep in the original vac pack package.

Could you just use a big zip lock?

 

[JayR]

My co-workers want me to cook a Boston butt for lunch next week. It's not anything that I haven't done a thousand times but I'm thinking of trying it via sous vide. Finishing it on the Weber grill for a couple of hours and calling it a day.
Anyone done this? How did it turn out?

I would try it at home first, where you can eat your failures in privacy (if needed).

If looking for a short cut for work, you can use the oven just like the smoker, I've even gotten a decent bark on one that way (I don't cover it at all in the oven). Smoked paprika is a great way to get smoker flavor if you don't have liquid smoke.

 

[agsnchunt]

I would try it at home first, where you can eat your failures in privacy (if needed).

If looking for a short cut for work, you can use the oven just like the smoker, I've even gotten a decent bark on one that way (I don't cover it at all in the oven). Smoked paprika is a great way to get smoker flavor if you don't have liquid smoke.

I did not know this. But I’ll try it.

Did you have any sugars on it to help create the bark?

 

[JayR]

No sugar, just a mix of smoked paprika, salt, onion and garlic powder, and maybe some other spices.

I put in on a grate inside a baking pan, but something like a turkey pan would work, too. I didn't want it sitting in the drippings, since I was hoping to get it browned.

I've also seared one in a skillet before, then finished it in the oven inside a dutch oven. I'm guessing that way turns out closer to the crock pot recipes.

 

[woodmoose]

My co-workers want me to cook a Boston butt for lunch next week. It's not anything that I haven't done a thousand times but I'm thinking of trying it via sous vide. Finishing it on the Weber grill for a couple of hours and calling it a day.
Anyone done this? How did it turn out?

Dude,,,,,have some self respect,,,,,,

 

[Shockgobbles]

Smoke it on the weber, I've done a bunch of them on mine and they always turn out great. You'll need a few items but it's hard to mess up a butt

 

[Hank62]

My buddy does that, then finished it on a black stone. It was yummy.
I'd try it at home first as suggested earlier.

 

[ibgreen]

After fighting the air bubbles I no longer water bath the Boston Butt. There is enough fat in one and with the higher temps its not worth the extra time IMO. Smoker/brazing is my go to for those.

 

[Eric Revo]

Dude,,,,,have some self respect,,,,,,

If I make it too good they're going to expect that this becomes a regular thing and I don't even like most of these people.

 

[TobyScreams]

If I make it too good they're going to expect that this becomes a regular thing and I don't even like most of these people.

Oh heck. The oven would do nicely then.

 

[agsnchunt]

Oh heck. The oven would do nicely then.

Mi cro wave

 

[Eric Revo]

Sacrilege! No butt deserves that abuse

Mi cro wave

I actually cooked this one to 165 degrees in heavy smoke for 4 hours. Tomorrow I'll sous vide it for 18 hours @ 165 degrees and take it to work wrapped in a towel, hot.
Yummmmmmm

 

[agsnchunt]

I think it’s the duration of sous vide time that I’m struggling with.

You’re cooking a butt for 22 hours.

I don’t think ever cooked anything that long (on purpose).

 

[Eric Revo]

I think it’s the duration of sous vide time that I’m struggling with.

You’re cooking a butt for 22 hours.

I don’t think ever cooked anything that long (on purpose).

Sous vide is set it and check water level once or twice and that's it. No danger of burning, overcooking,ect.
This is an experiment using meat someone else bought and without any chance of failure at this point, it's already cooked enough for sandwiches.
Just trying something new.

 

[ibgreen]

I think it’s the duration of sous vide time that I’m struggling with.

You’re cooking a butt for 22 hours.

I don’t think ever cooked anything that long (on purpose).

I have a brisket in my sous vide currently that will go for 70 hrs. Depending on the cut of meat, Things can get weird texture wise.

 

[agsnchunt]

I have a brisket in my sous vide currently that will go for 70 hrs. Depending on the cut of meat, Things can get weird texture wise.

I assumed that duration turns it to mush.

I can’t imagine three days.

 

[Eric Revo]

I have a brisket in my sous vide currently that will go for 70 hrs. Depending on the cut of meat, Things can get weird texture wise.

I've never done anything for that long. Typically chicken or steak is just a couple of hours. Deer neck roast is about the longest but still only 24 hours.
I've had your brisket, it's amazing.

 

[agsnchunt]

Sous vide is set it and check water level once or twice and that's it. No danger of burning, overcooking,ect.
This is an experiment using meat someone else bought and without any chance of failure at this point, it's already cooked enough for sandwiches.
Just trying something new.

I like the simplicity of sous vide. Use it for steaks a lot, but nothing for that long.

 

[Jimbob78]

I think it’s the duration of sous vide time that I’m struggling with.

You’re cooking a butt for 22 hours.

I don’t think ever cooked anything that long (on purpose).

I’ve cooked a hog for right at 22hrs but it weighed 375 on foot. That was at 250 degrees. Sous vide you are at much lower temps, it takes a while but comes out more flavorful and juicy. Yes it takes on a weird texture if cooked too long. I’ve done a brisket 48 and I don’t see where another day would hurt it at all.

 

[Eric Revo]

Oh nay sayers y'all need to try this method. Simple and probably the most moist butt that I've done and SO easy to shred. Amazing !

 

[Justin]

Oh nay sayers y'all need to try this method. Simple and probably the most moist butt that I've done and SO easy to shred. Amazing !

If you were trying to tee that one up for comment, you sure did a good job …


Glad you got the product you wanted, and that’s all I’ll say about that

 

[Thomas270]

I’ve cooked a hog for right at 22hrs but it weighed 375 on foot. That was at 250 degrees.

Dang what a hog, you have to cut him in half and put it on two cookers?

 

[Jimbob78]

Dang what a hog, you have to cut him in half and put it on two cookers?

You know I have a picture, the grill was stuffed, but we found out cutting them in half is much easier to flip. Head has to be cut off and front feet, the back can be cut but you can’t fit sausage on the grill.

 

[Thomas270]

You know I have a picture, the grill was stuffed, but we found out cutting them in half is much easier to flip. Head has to be cut off and front feet, the back can be cut but you can’t fit sausage on the grill.

Man what a set of meaty hams!

 

[Jimbob78]

Man what a set of meaty hams!

It was a big fat gilt, we did two actually, for a fundraiser for a premie.

 

[dropnbassonu]

Dang I'm just seeing this post. I've done way too many sous vide butts to even count. Heck probably close to 100. Also done a ton of briskets too. Gets rave reviews across the board every time. It's consistent, and even though it takes a long time and some careful planning, it couldn't be easier. Methods for both are about the same: light rub and dry brine overnight, pre smoke to stall, vacuum seal, sous vide (butt 155°/24h, brisket 145°/48h), ice bath, fridge til day of eating, unbag and rerub, smoke til 145ish, pull/slice and enjoy!

Some tips- If you don't presmoke then the butt will try to float on you. Use a bigger bag in this case leaving the top open and clip it to the top of your vessel.

-Also if not presmoked you may notice a tinge of green to the surface of the meat, nothing to be worried about. Submerging it in boiling water for 10 secs or presmoking will take care of that issue.

- presmoking and post sous vide smoke adds more smoke (duh) akin to usual bbq taste, just presmoking is about pellet grill level of smoke.

- if done in advance and frozen for future use, just thaw it out and you can have fresh BBQ on the table in about 2-3 hours once. You can also just freeze the leftover pulled pork and use sous vide to reheat at 155 but you'll lose the hard bark due to all the moisture.

- after unbagging the pork, don't you dare dump those juices down the drain. Either save to mix back in after pulling or sneak some into your chili/ham bone soup/etc.

I'm sure I'll think of other things, but that's just what's on top of my mind. I've cooked nearly everything that can be cooked sous vide and experimented way too much, so feel free to shout if you get confused down the road. ChefSteps and the Breville+ app do a great job giving direction too.