Sous Vide Boston Butt
Posted On July 28, 2021
Boston Butt
Ingredients
Sous Vide Ingredients
- 2.5 kg Pork shoulder bone-in, 100%
- 125 g Honey 5%
- 12.5 g Liquid smoke 0.5%
Dry cure
- 50 g Smoked salt 2% for the dry cure
- 2.5 g Prague Powder #1 0.1% for the dry cure
- 125 g Brown sugar 5% for the dry cure
Spice Rub
- 25 g Smoked paprika dulce, for the rub
- 30 g Brown sugar for the rub
- 25 g Black pepper coarsely ground, for the rub
- 25 g Mustard seed ground, for the rub
- 10 g Garlic powder for the rub
- 5 g Onion powder for the rub
Instructions
- Pre-mix dry cure for meat before bagging with Brown Sugar, Smoke Salt, Prague Powder and Black Pepper.
- After adding meat to bag add honey and liquid smoke
- Cook Sous vide for 24 hrs
- 149F for firm Steaky texture (This version allows more bark since it doesn’t fall apart)
- 176F for Fall apart tender texture (Most people liked this version more)
- Make Spice rub with Brown sugar, smoked paprika, black pepper, mustard seed, garlic powder, and onion powder.
- Make Elixer from https://www.chefsteps.com/activities/elixir-cs-party-potion
- Build bark with elixer in spray bottle and rub
- Put it on the grill for 30 min with some smoke on the indirect low heat side
Inspired by https://www.chefsteps.com/activities/ultimate-modernist-bbq-pork-shoulder
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