The best pulled pork and (smoked) beef brisket I've had...anywhere

(Bob M) #1

This is the best pulled pork I’ve ever eaten (WARNING, does use sugar):

This is the best beef brisket I’ve ever eaten:

Last time, I made both at the same time. We used the sous vide at 155 for about 36 hours. The 155 is less than what’s recommended for the pulled pork, but mine pulled just fine. We selected the fattiest brisket we could find.

After cooking for 36 hours, we plunged into ice water, then refrigerated. We took out later that day, and added extra rub. I smoked the beef for 3 hours and the pork for 1.5 hours. I have a pit barrel cooker:

And I use a temperature regulator:

https://www.amazon.com/gp/product/B01MRUWGKY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I think I cooked it at 275, and I used large chucks of wood (mainly hickory and some apple and cherry).

Un-freaking-believable. The beef brisket was good reheated a week later.

There are carbs in the pulled pork, but it did not kick me out of ketosis. It is quite difficult to determine how many carbs there would be, as it’s a lot of meat and somewhere near half the rub basically goes down the drain.

We’ve tried the pulled pork with guests (a different time), and they also thought it was the best they had ever eaten.

#2

Yum! Thanks for sharing - going to get everything in place and definitely give this a go.

(Bob M) #3

By the way, if you have a sous vide (I have the Anova version), that website also has an excellent shrimp recipe, burger recipe (yes, you can sous vide burgers), and more. His book is great too.

And, you can sous vide duck, which is awesome…

#4

I’m skeptical.

(Bob M) #5

Try it and let me know. The benefit too is you can sous vide day Friday to Saturday night, refrigerate, take out and smoke for 1.5 hours on Sunday for the pulled pork, and you are done. I had ceramic cooker and remember doing 12+ hours overnight. This is so much easier and much, much better in my opionion.

(Mike W.) #6

The sugar is unecessary. Even for a good bark. I use his time/temp, but not his rub.

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(Chris) #7

I’m pretty sure the carb content in a Bbq rub is about as insignificant as it gets when it’s all said n done.

Coming at you from the American Royal down 105lbs in less than a year

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(Luke Haymond) #8

Just my .02.
We cook Hot 'n Fast around here. Thin layer of French’s mustard, favorite rub (Dizzzy Dist, Blue’s Hog) 350* indirect to 160* internal, double wrap in HDAF and back in until 195* internal. Wrap in towels in to a cooler until ready to pull (minimum 1 hour - or several hours if you need to postpone). I have cooked many ways - have not tried sous vide yet (I do sous vide a good deal tho). This method yields the best results for the amount of effort. If you are even kinda interested in reducing your cook time - I implore you - give it a go - you won’t be sorry.

Keto On!