How To Make Sous Vide Que Pulled Pork on the PK360 Grill

hey I’ll welcome back to the firewatercooking channel I’m Darrin today I’mgonna do something I’ve probably done acouple times on this channel but I’mgonna do it a little different Iactually got a double pack of bonelesspork shoulder but also known as porkbutt and I’m gonna do some pulled porkwe’re gonna do it sous-vide at 155 for30 36 hours and then we’re gonna finishit up on the PK 360 you see behind mehere so I’ll be right back I’ll get thisout of the pack we’re going to season itup and put it in our expanded vacuum bagI’ll be right back all right now beforewe get going I did separate the two porkshoulders because there’s two in one ofthose packs from Costco but what I’mgonna do I’m only gonna use one theother one I’m gonna actually keep in thefridge and I’m gonna use that to makesome Italian sausage in the next day orso these aren’t fully thawed and that’sone of the things I really like aboutdoing sous-vide and then barbecue itdoesn’t have to be completely thoughtout for me to throw it in the CV bathbecause it’s gonna thaw out in that warmwater pretty quickly so that’s what I’mgonna do though I am gonna season thisup first of all remember I got myexpanded spended sized bags here and youcan get these a food saver brand orthere’s a couple different genericbrands on Amazon that they open upreally wide so whenever you’re doinglarger barbecue meats like this likepork butt or brisket or whole chickensor something like that you can use thesebigger expandable bags you just got tokind of be careful when you’re sealingthem up that you get the pleat as flatas possible so that it doesn’t bunch upon you one of the things I always wantto do when I’m doing these kind ofvacuum bags anyway is fold them overso that we have a clean a good cleanarea for the seal to take when we do goahead and seal it and I’m gonna use myregular avid armored suction sealer forthis one because the chamber backs don’tfit these bigger bags at all so I haveto use the regular suction sealer forthat we are going to season this uptoday with some fresh Jack’s Organicseasonings rosy cheeks maple bourbonbarbecue rub I’ve used this a coupletimes already it’s got some really greatflavors to it it works really well forpulled pork and ribs it’s got a littlebit of sugar a little bit of heat alittle bit of sweetness from the maplebourbon flavorings in here buteverything in here is organic and goodfor you so there’s no snow very lowsodium in this one there’s no MSG noGMOs no chemicals of any kind noanti-caking so check out the freshJack’s rosy cheeks barbecue seasoning sothat’s what we’re going to use to seasonthis up today so I’m going to go ahead Igot my one clean hand here and I’m mygloved hand here I don’t use any kind ofbinder on any of my barbecues if you’vewatched me before I don’t use any kindof binder on any of my stuff I just usewater or the actual natural moisturethat’s already on the meat I’ve neverhad any problems with rub falling off ofthe meat when I cooked it but since weare going to sous-vide this first andthen we’re going to take it out I’mgoing to go aheadand just give it a nice base coat Idon’t really need to lay it on too heavybecause we are going to season it up upagain just a little bit more when itcomes out of the bag so what I’m reallydoing is just giving it a nice layer ofseasoning make sure you get all give itall around and rosy cheeks fresh jacksbut then again I’m gonna go ahead andslide it in try to get it with one handif possible if not you can get somebodyto help you but this one’s fairly smallit’s probably only about six and a halfpounds but I can slide it right in therethen I’m gonna go ahead and get thissealed up and I already got my sous-videcontainer set at 1:55 and we’re gonna do36 hours on that so alright guys let meget this cleaned up bagged up and I’llbe right back[Music]all right all I got my pork butt out ofthe sous vide spin out everybodyjust over 30 hours I was gonna do 36 butI’m kind of running out of time and Iwant to get this on the smoker so I’mgonna go ahead I took it out it’s itshould be pretty good it’s it seems alittle firm but I know that once I geton the smoker and get it cooked somemore it’s gonna go ahead and tighten upif you could see already there’s plentyof juices in there so I know that yourendered a lot of the fat and got a lotof the moisture out of there what I’mgonna do right now before I put it onthe smoker is I got an ice bath hereand I always try if I’m gonna smokesomething after I seaweed it isespecially on a big thick piece ofbarbecue meat like this I’m gonna icebath this for at least 45 minutes or sobecause I want that to cool the internaltemperature down all the way and whatthat’s going to do is give us a lot moretime to develop a nice smoke profile andbark on this piece of meat so that’swhat we’re doing right now just puttingany ice bath let it chill down for agood 45 minutes or so I’m you getting todo it longer if you want an hour you caneven put it in overnight a lot of timesI’ll do that where I’ll chill it andthen put it in the refrigeratorovernight so that it gets the coretemperature all the way down to that 3738 degrees and then it gives me moretime on the smoker I do put it on thesmoker wet so yes I’ll show you when Ido that to make sure that it does getsome good smoke and bark to it but forright now we’re going to let this chilldown and it’s going to give me time toget my fire going and all that so I’llsee you guys another 45 to 50 minutes[Music]alright no I got the pork butt out ofthe bag out of the ice bath and what Idid is I reserved that all the juicesthat were in the bag because what I’mgonna do is once this is all done smokedit’s got a nice bark and I put it in thepan to pull it up I’m going to put someof that juice back in here so that itgives that more moisture and more ofthat flavor that kind of came out of itwhen we were in the bag so again rosycheeks from fresh jacks is going to goback on just for a little bit I don’treally need a ton because we alreadyseason this up good and like I said I’mkeeping this moist I did not dry it offI’m just going to kind of keep it theway it is and got to kind of be carefulwith this because since it has beencooking for a while it might fall aparton you so you don’t really need to putit all over just kind of give it as muchas you can reach you don’t want to bemoving this around too much because itwill kind of fall apart on you so I’lljust kind of put it on the top part andthe sides here just make sure it’s gotenough to cover it back up then we’regoing to stick it on the smoker and thenevery once in a while will come out andgive it a spritz so they get it on thePK 360 I’m going to be running a probeinside of it just to make sure that wedon’t go over the temp that we see wedid that which was 155 and I also got aprobe on the pit to make sure that thepit doesn’t get too hot so I’ll be rightbackshow you what we’re doing over there allright all you see I got some good smokerolling the pit temp is seeing 166 I’mgoing to go ahead and put it on anywayeven though it’s not at 225 yeah I’mjust gonna go ahead and let the porkabsorb some of the smoke I got my ink upmy ink right here where I’m going tomonitor the pit and the meat and my meatprobe over here as soon as I get it on Iwill shove it into the pork buttof trying to have it fall apart in myhands just make sure you got your rackspace so that it can actually close okayso you got the fire going over theresome of that woods already burning letme go ahead and stick that right in themiddle as you can see it’s gonna thetemps gonna go up and we didn’t quiteget it down to the you know fortydegrees but it’s under it was right at ahundred so it cool pretty good there itwas right great at fifty five minutes Ihad it in there so in that ice bathso all right guys we’re gonna let thissmoke for a little bit and I’ll be backall right all I’m gonna use the Wi-Fifunction of the IBB q42 wirelessthermometer from pink first to monitormy Cook you can check it out and linkedbelow I’ll be right backthis is Rick all right all I got my porkbutt out of the PK it’s all ready to gonow as you can tell I mean it’s notblack like you see a lot of pork buttscome out of the smoker because it reallydidn’t sit in there for eight or tenhours so it was only in there for aboutthree two and a half to three hours soit does got plenty of smoke to it itdoes got a good bark it’s just not ablack dark bark though it smells reallysmoky I’m gonna go ahead and take thisoff of my rack here and put it in mycontainer here that we’re going to pullit in I did have the reserved port ofjuice that we got out of the bag so I’mgoing to go ahead and show you how thisjust pulls remember this was in about 30hours at 155 sous-vide and then smokedfor two and a half to three and you seehow easy it’s pulling I got my lined Igot some liners here under these nitridegloves so that’s why I’m able to shovemy hand into this hot pork because Ithey are line sois a little warm but it’s not hot yousee how easy this pork is pulling Idon’t need any bear claws or any kind ofutensils or anything like that to pullthis so I’m just going to pull apartthese little these big chunks I’m gonnago ahead and put this reserved liquidthat was in the bag back in it andthat’s gonna ream oyster eyes it Plusgive it some of that flavors that we mayhave lost let it reabsorb all that juicethat’s it guysI mean it’s really simple this pullsreally easy don’t need to worry aboutany other utensils I’m gonna take onebite and it’s perfect nice and smoky gota nice little bite to that bark check itout guys really easy to do follow itstep by stepmake sure you ice-bath it after you putit in the sous-vide gives you more timein the smoker to develop bark you cancook it hot you can cook it 250 to 275to get that bark spritz it a coupletimes really easy to do make sure youall of us on Facebook Instagram Twitterfollow the fire and water cookingpodcast I have some great guests on andwe’re doing some episodes on YouTube aswell doing video podcasts so check thatout make sure you like subscribe shareand I’ll see you on the next videothanks again[Music]