This post has been de-listed
It is no longer included in search results and normal feeds (front page, hot posts, subreddit posts, etc). It remains visible only via the author's post history.
1
Question about pulled pork
Post Body
I smoked a pro butt yesterday and decided to cut it up into smaller pieces to get more smoke on it. It worked better than I anticipated for the flavor, but even though most of the cuts hit temp and the thermo slid in and out easily when it was foiled, after resting in my cooler for an hour or so the fat/collagen didn’t melt like usual and it needed some more time.
I’m debating on either sous vide or just throwing it in a slow cooker.
Any advice or suggestions? Thanks in advanced.
Author
Account Strength
50%
Account Age
2 years
Verified Email
No
Verified Flair
No
Total Karma
8,427
Link Karma
450
Comment Karma
7,959
Profile updated: 2 days ago
Posts updated: 23 hours ago
Subreddit
Post Details
We try to extract some basic information from the post title. This is not
always successful or accurate, please use your best judgement and compare
these values to the post title and body for confirmation.
- Posted
- 2 months ago
- Reddit URL
- View post on reddit.com
- External URL
- reddit.com/r/sousvide/co...