 and today we're going to do something special I'm going to answer that question I keep getting on the Facebook group what is better pre-smoking or post-smoking I'm going to actually take two pork butts I'm going to pre-smoke one before I serve sous vide and then I'm also going to take one and I'm going to sous vide it first and post-smoke it so we're going to try it out this one here I'm going to do probably two and a half to three hours smoke on a big Joe at about 250 with some pecan wood to see if it's going to be better than if the post-smoke one this one I'm going to sous vide it for probably about 38 36 hours or so and then I'm going to put it on the big Joe for some smoke after the fact so we're going to answer that age all question that I keep getting on the Facebook group what's better pre-smoking or post-smoking so we're going to try that out so follow along with us when we do that and I'm going to get these rubbed down and we're going to get cooking so I'll be right back as we're back and I guess that I got these two pork butts they're about the same size I went ahead and I trimmed some of the fat cap off because when you sous vide you're not really going to render as much fat as you would if you had them in the smoker the whole time so I did trim a good portion of the big fat cap off these pork butts got a lot of fat marble in them so they're going to have plenty of fat in there it's going to be still nice and juicy it's not going to hurt anything to trim a lot of the fat cap off so I'm going to be rubbing these down with the pork candy every little while pork button ribs so we're going to go ahead and get these all okay all got these all rubbed down I got the one that I'm going to sous vide first I got it all in the vacuum bag the expandable vacuum bag I was showing you got the pork candy all rubbed down in there and the one that I'm going to smoke first and just put it in the regular two gallon zip lock bag and I'm going to let the smoker so when it gets closer time we're going to kind of coordinate the two try to get them done close to the same time to get these going we're going to cook this pork butt here when we're going to sous vide first at 155 for 48 hours so we're going to throw that in but I do have my smoker coming up the tent so I just started the fire on that just close it down put some pecan wood so as soon as this gets up to around 250 I'm going to go ahead and throw my other pork butt in and we're going to cook that for about two and a half to three hours so it gets a nice bark on it before we throw that in the same sous vide cooler so I'm going to go ahead and throw this one in and then as soon as I throw the other one on the cooler around the smoker I'll be back and show you that guys the sous vide is telling me that the water's reached 155 as soon as I hit set it's going to go ahead and the timer will start ticking down 48 hours so I got my sous vide pretty sous vide you know the non-pre-smoked in there got my pre-smoked one put on smoke's rolling I'm going to go ahead and close it up and see the temp to drop a little bit but that will get right back up to 250 and we're locking in that's going to roll for about a little over two hours I'm going to see if we can get a good bark on it not going to go too much longer than that okay guys I'm back it's been about two and a half hours since I threw this pork butt on the grill been sitting right at about 275 it's got plenty of smoke to it got some nice color to it I'm going to go ahead and take this off and I'm going to put it on my pan and we're going to go ahead and throw throw it in the vacuum seal bag and we're going to put it in the sous vide with the other guys just to show you these bags again these expandable bags from we'll use with the vacuum sealer so big they get so I'm going to go ahead and slide this right on in there and you can just kind of see I gotta fold it over just like you're right in a little warm so slide it right in the bag okay guys I have the one that was not pre-smoked still in there and now I'm putting the pre-smoked one in right next to it and what I'm going to do is because I know that pork butt will float sorry about the camera I know that float pork butt will float so I am going to put a couple of these racks on top and it will keep it under the water I know when I put the top back on it's going to hold that underneath the water there so they may float a little bit but that rack's going to kind of hold it still underneath the water so I don't have to worry about them not cooking fully so we're going to let these go it's been like right at a little over 46 hours and it's just cooking away I'm going to go ahead and get the fire going and then we're going to throw the one that was not pre-smoked welcome back on I just wanted to show you I just took the pork butt that was not pre-smoked out of the sous vide man just kind of wanted to show you what it looks like and pick up this color just from being in the sous vide and with the rub I had in there but as you can see there's a lot of juice in there I'm going to go ahead and dump that out we're not going to use that today but I'm going to go ahead and dump that out take this out of the bag put it on here we're going to dry it off a little bit and then we're going to put some more of the pork candy on there and then we're going to throw it on the smoker for a couple hours the smoker is just about up the temp it's right at about 250 so once I get this all set up and ready to go back on it'll be ready to perfect temp we'll throw that on for two and a half hours and then we'll see how it turns out hey guys I don't know if you can see this but it pretty much fell out I fell apart when I was taking it out of the bag so it's been cooking over 46 hours at 155 so I guess that's a good amount of cooking so it's pretty much cooked all the way through so I'm just going to go ahead and put some more of my rub on and I'm probably going to have to leave it on this pan while it's in the smoker because it's falling apart so I will leave it on the pan I'm going to put some more of this rub on and then we're going to throw it on there so I can get some smoke to it okay oh it's been on there a little over two hours it's got some color to it got some smoke I'm going to go ahead and pull the other one out that was pre-smoked and then I'm going to I'm going to hit that one with the sears off I'm going to pull that out of the sous vide and put on a pan and we'll be right back this one's going to stay in here for another 10 minutes or so and then we'll be back and pull it out and do our taste test all right guys I just got the pre-smoked one out of the sous vide bath and still kind of wet and juicy and fatty you can tell though it's got that smoke on here I'm going to go ahead and so everything's fair since I did put some more rub on the one that is being post-smoked I'm going to put a little bit more rub on this one what I'm also going to do since it's been sitting in the bath for you know 46 hours since the bark was on it I'm going to go ahead and hit it with the sears all for a second not too long just enough to kind of get a little crisp to it because that's what we're getting on the one in the uh in the smoker right now so I'm just going to go ahead and hit this real quick have to kind of crisp it up in some spots because we are going to get that one that's in the smoker we're not really cooking it anymore just kind of getting some smoky crispy chunks to it the rub we just put on is going to get crunch to it as well all right guys you can look at them side by side okay can you tell which one is which which one was pre-smoked which one was post-smoked probably can because of the pans I used that and the one on your left is the pre-smoked and the one on your right is the post-smoked okay post-smoked pre-smoked all right they both look pretty good you know you can tell that the one uh on the right there kind of fell apart a little bit more I'm going to go ahead and get these all washed up and we're going to have my son Spencer who's going to do a taste test A or B and see which one he actually likes better so I'm going to go ahead and he doesn't know he hasn't watched me do this at all all day so he's not going to know which one's which so I'm just going to go ahead and plate that up and we're going to do it as I got my 16 year old son Spencer here loves to eat he doesn't know which one's which and he's going to do the blind taste test to see which one he prefers there's no sauce really I just took them right off the pan put them on the plate okay Spencer go ahead and try A first okay how's the taste pretty good is it juicy yeah tender is it falling apart mm-hmm is it too tender no I'd say just tender enough okay all right well kind of swish your mouth out a little bit and then see if you can try B could it be does it taste different than the other one yeah I'd say this one's a bit more tender what about anything else any other flavor difference I can kind of taste more fat more flavor and it tastes more smoky yeah it could be once you try A again I prefer B you prefer B mm-hmm try B again this one's a little bit more smoky I think this one's more tender this one's more smoky okay well A was the one that was smoked afterwards okay so I didn't smoke it first I put it in the sous vide then we smoked it afterwards and then the first one was smoked on the on the smoker first and then sous vide so you're saying the A is more smoky yeah I would say A is more so the one that was smoked afterward was more smoky than the one that was smoked beforehand okay but you'd like B better because it tastes a little bit more tender yeah it was a little bit more tender it could just be the cup but it could be it's more tender as they both cooked about the same in in the smoker and in the sous vide all right well there you have it guys that's the you know from the judgment from Spencer so I hope you guys enjoyed this video we will be back for another one go ahead make some comments down below make sure you subscribe follow us if you want us to do any other taste test videos like this I'm sure what we do on them so thanks again and then Spencer's gonna eat some more of that pork so all right thanks again guys yeah I just want to give you my opinion on that cook I actually like both of them they both were pretty good the post smoke one was probably a little bit more mushy right by what even what Spencer was saying it was a little more smoky usually what I would do is do a little bit of both and last one I did before this cook I did a pre-smoke and I put it back on the smoker for about an hour after the sous vide so and I think that one would produce an actual you know a better result and maybe I'll do a cook like that soon down the road here but I just wanted to kind of do this one now to show you but they both turned out great experiment if you want to both of them were good I mean you just can't complain about smoky pulled pork so I'd probably go a little bit less time next time I think 46 hours made them both a little too tender so I think you know 36 is probably perfect at that temperature so I'd either go a little bit less temperature or a little bit less time so but thanks for watching I appreciate it make sure you follow us on Facebook we have a group and a page make sure you subscribe and like this video and we will be seeing you again soon