Quote:
Originally Posted by NotSlo
I did 2 7 pound pork shoulders for 20 hours sous vide on the 4th of July. Applewood smoke for 3 hours after and that was the most amazing pulled pork I have ever had.
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I have done that with good results. I need to try a brisket sous vide with a smoke follow up. Not sure I'll like the result, but it should be some tender meat.