Bull Has any one tried this?

[Mike Beaton]

Have 2 pork butts on RT 700 for 9 hours. After 4 hours at 225 have been increasing temperature gradually to 270. Internal 165 rap in foil increased temp to 290. Waiting for 203. At 10 hours this is killing me.
How would it work to start out in sous vide to say 140 then put on ReqTeq at 260 till 203. Would this reduce over all cook time/taste?

 

[Gonefishin]

You’d be the 1st I’ve read about doing it. I’d expect little smoke taste, little bark, and the fat might not render, but that doesn’t mean you can’t try it.

 

[Waterboy]

Have 2 pork butts on RT 700 for 9 hours. After 4 hours at 225 have been increasing temperature gradually to 270. Internal 165 rap in foil increased temp to 290. Waiting for 203. At 10 hours this is killing me.
How would it work to start out in sous vide to say 140 then put on ReqTeq at 260 till 203. Would this reduce over all cook time/taste?

That’s why I put my pork butts on at 9:00 or 10:00 p.m. and go to bed. It’s a much shorter cook in the morning.
I agree with @padlin00 going sous vide won’t give you much smoke or bark.

 

[RattleR]

Have 2 pork butts on RT 700 for 9 hours. After 4 hours at 225 have been increasing temperature gradually to 270. Internal 165 rap in foil increased temp to 290. Waiting for 203. At 10 hours this is killing me.
How would it work to start out in sous vide to say 140 then put on ReqTeq at 260 till 203. Would this reduce over all cook time/taste?

You don’t mention the weight and I use that as a rough time estimate when smoking shoulders. There is a you tube on a hot and fast method. I have done on occasion hot and fast. Normally it happens when my wife comes home with a 10 plus pounder and does not tell me. I start at 4 am and realize 10 plus pounds. So 2 plus hours at low, crank to 275 until I get the bark. Foil wrap and up to 325. I will say the fat does not render like low and slow but the result is still tasty. Good luck and I would not sous vide first either.

 

[DenStinett]

The way I see it, Pork Butts are a LO and Slow Cook
Get that Smoke and Bark set, then Wrap and "cook" it to Temp
Like our Briskets, it is definitely an "Over Night" Cook

MEAT

SMOKER TEMP

SMOKING TIME

MEAT TEMP

RUBS OR SAUCES

MISC INFO

Pork Butt

10hrs@Lo + 2-4hrs@250

12 - 14 hours

190 - 200

Garlic, Onion, Pepper and Salt for 24 hrs

Rest for 30 mins

After the first 10 on "LO", I slather them with Smoked Lard and wrap in Foil
Crank the Temp, back in the Bull at 250 to 190 - 200 intern

 

[FF Cory]

The way I see it, Pork Butts are a LO and Slow Cook
Get that Smoke and Bark set, then Wrap and "cook" it to Temp
Like our Briskets, it is definitely and "Over Night" Cook

MEAT

SMOKER TEMP

SMOKING TIME

MEAT TEMP

RUBS OR SAUCES

MISC INFO

Pork Butt

10hrs@Lo + 2-4hrs@250

12 - 14 hours

190 - 200

Garlic, Onion, Pepper and Salt for 24 hrs

Rest for 30 mins

After the first 10 on "LO", I slather them with Smoked Lard and wrap in Foil
Crank the Temp, back in the Bull at 250 to 190 - 200 intern

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Did you fillet those and open them up?

 

[Dean]

Have 2 pork butts on RT 700 for 9 hours. After 4 hours at 225 have been increasing temperature gradually to 270. Internal 165 rap in foil increased temp to 290. Waiting for 203. At 10 hours this is killing me.
How would it work to start out in sous vide to say 140 then put on ReqTeq at 260 till 203. Would this reduce over all cook time/taste?

Just Bake it all in the Oven... time will be shorter....

 

[SmokeOCD]

Just Bake it all in the Oven... time will be shorter....

Just nuke it in the microwave, time will be shorter.

 

[DenStinett]

Did you fillet those and open them up?

Hey Cory:
The Butts from Costco come deboned, so I just continue their Cut, basically Butterflying them
This gives us more exposed surface area
More surface area equals more Smoke and Bark, adding to the flavor profile of the finished product

 

[ken g]

Have 2 pork butts on RT 700 for 9 hours. After 4 hours at 225 have been increasing temperature gradually to 270. Internal 165 rap in foil increased temp to 290. Waiting for 203. At 10 hours this is killing me.
How would it work to start out in sous vide to say 140 then put on ReqTeq at 260 till 203. Would this reduce over all cook time/taste?

Whats the point of smoking the food if you are in too big a hurry to let the process play out? Smoking big clods of meat properly is a SLOW process.

 

[MikeK]

Whats the point of smoking the food if you are in too big a hurry to let the process play out? Smoking big clods of meat properly is a SLOW process.

Why waste your time and pellet cost if you get the same results either way?? I actually think they are better by filleting them in half. You get twice the bark and at 4 to 4 1/2 hrs for 12 lb butts is just a added bonus.

 

[Motodad1776]

Just Bake it all in the Oven... time will be shorter....

I smoke for 6 to 8 hours then always finish in the oven unwrapped, no need to waste any more pellets when the meat won't take any more smoke in.......plus the house smells amazing!!!