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Post by BBQ Butcher on Dec 23, 2012 15:13:07 GMT -5
First off, let me apologize for the quality of the pics. No clue what was going on with the lighting yesterday I picked up a small boneless butt, about 3½ lbs, at the store. Coated it with liquid smoke, kosher salt, black pepper, garlic and smoked paprika. It then went into the Demi at 165° for 25 hours. Why 25, you ask? It was going to come out after 24, but I took a nap and slept over Lots of "juice" out of that little butt This is a quart bag that I'm saving it in.... I decided against "searing it" as it's going to be shredded any way The meat literally fell apart in my hands All shredded and pulled Like regular smoking, I lost almost 50% of the weight. The meat is extremely tender and moist....almost velvety, if you can believe that. Note: not all the fat melted away, but it was very easy just to pull it off the meat. This not the last time that I'll be doing a butt in the SV
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Post by BBQ Butcher on Dec 26, 2012 18:42:20 GMT -5
SV Pulled Pork, SV green beans w/bacon and SV fresh beets in garlic butter
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Post by BBQ Butcher on Aug 6, 2014 18:42:19 GMT -5
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