 two pork butts I think one of my other videos I showed you I went and I bought some pork butt my son's going away to a North Carolina camp for church and every year I usually make some pulled pork for them to take with them up there so I'm going to do that this year and then to get it done by Wednesday so I'm going to actually do a test I'm going to do one pork butt we're going to sous-vide it and smoke it and then one pork butt I'm going to cook the traditional way so I got to get the pork butt in that we're going to sous-vide in tonight so that I can have it ready for Monday to actually go up against the one we're going to do traditionally so I'm going to put the first one the one in sous-vide is going for 36 hours at 155 and then this one we're going to throw on on Tuesday for about eight or ten hours on the smoker and that's all so we're going to have one that we're going to actually post-smoke this one when it comes out of the sous-vide we're going to post-smoke it for about two and a half hours to three hours and this one we're just going to smoke the whole time so that's what we're going to do today I'm getting ready to put some pecan butter rub from running wild on there I love the pecan butter rub on pork goes really well with pork and chicken but I'm going to do both of these with the other thing I wanted to tell you the one that we are going to sous-vide I did cut a little bit more of the fat cap off of it I did trim both of them but I did leave a little bit more on the one we're just going to smoke for eight or ten hours just to help protect that it's going to be able to render that fat down more than the sous-vide one will so I did leave a little bit more fat on that one I did take most of the fat cap off on the ones I got the one that we're just going to smoke only in the Ziploc bag and that's going to get thrown in the refrigerator and I got the one we're going to start sous-viding and we got it in the expandable Ziploc or the expandable vacuum seal bag that's been double triple sealed so I'm going to go ahead and throw this on the sous-vide right now okay guys the sous-vide is up to 155 we're going to sit there right at 155 and we are ready to throw this in and it will sit in here for 36 hours and I'm going to go ahead and put my rack on top of it because remember it will float we got plenty of room in that cooler so that rack will keep it down there in the water and it's sitting right at 155 it will be there for 36 hours and then when we come back we'll throw the other one on the second back the sous-vide pork butt is right at 36 hours just a little over and we're going to go ahead and take it out and throw it in the refrigerator then I'm going to get the fire going and then we're going to throw the smoked pork butt only on the grill let that get some get going and cooking and when it's about eight hours in I'm going to go ahead and throw the sous-vide pork butt on so that can get some smoke guys it's going to get my fire going so I can get my smoked only pork butt on I'm going to be using hickory today or actually I'm going to be using some hickory today and what I'm going to do is going to let this pork butt cook for about eight hours and I'm going to throw the other one on so I'm going to add a little bit more hickory I'm going to pull my divide and conquer system out and add another block of hickory in there when I put the other pork butt on there so it has a chance to get some more smoke to it as well so all right guys let this get going and all my guys getting going I'm going to drop my chunks of hickory in there it's gonna use a couple big ones a couple small ones that should be enough for now and I'm going to let this fire get up the temp and then we'll throw the pork butt on so I'll see you back in a few minutes all stabilized right around 250 got my pork butt out here and go ahead and throw that on smoke's going to die down I'm going to get this thrown right on the grill here I'm going to throw this on and it's going to be on there for a good eight hours or so and then we're going to throw the other one on that's been sous-vide first so let me get this on and we'll see you again probably in about six hours now and the pork butt that's on the smoker only is probing about 175 to 180 all around it so that means it's getting close to about a couple hours to being done so I'm going to go ahead and put the one that we sous-vide on it's already falling apart still but I'm going to put a little bit more rub on it not much just a little bit give it kind of a second give a little crust to it we are going to go throw it on the smoker right next to the one that's on there right now it's still sitting right at 250 and as you can see the smoke only one is sitting on there pretty good I'm going to go ahead and put the one that we sous-vide on right next to it and I did put it on our little rat so it would get it above the pan there so it's not just sitting on its own juices so then you get kind of the smoke all the way around it I'm going to go ahead and keep this on there for about two and a half three hours till that one's done that one should be all done crisped up it's got some smoke to it I did throw another piece of hickory in there so you can see it's got a little bit more smoke coming out so we will close this up and we will be back in about two minutes we're about done here I've probed the smoke only one that's well over 190 right about 195 most everywhere but it's probing really tender too it's going in there pretty good so I think that's done and this one we put it in cold and been cold for a while so it's actually pretty tender already anyway but it's over 170 so it's good it was falling apart when we pulled it out of the sous-vide so I'm going to go ahead and pull these off the grill we're going to set them up next to each other take a look at them and get some more pics and we'll see what's going on there they are guys right next to each other definitely the one on the left is the smoked only one only cooked on Kamado Joe cooked for a little over eight and a half hours it does look more like a traditional you know pulled pork that you pull off there but since we're going to be chopping all these up to serve it anyway what it looks like coming out the grill really doesn't make a whole lot of difference you can tell it does have a little bit more darker bark on it looks a little bit more black and crispy but it's looking good the one that was sous-vide it has its own little bark but it's a little more of a mahogany since it hasn't sat in there for eight and a half hours it's more of a mahogany type bark but I know it's tender because it was falling apart when I took it out of the bag well they're all done they both smell wonderful they can smell that hickory smoke like I said this one you know it's nice and juicy it's got a little bit more darker bark to it this one is nice and juicy as well more of a mahogany type bark and it's got a little bit of crispy parts to it just like this one did but it's not as bad they're both pretty good looking and we're going to come back in a little bit I'm going to pull this apart take a couple pieces and put them to the side and then a little bit Spencer's going to taste test it and not know which one's which and he's going to tell us which one he likes better this is the one that was sous-vide and then smoked so it looks like pulled pork it's still got some bark chunks in there it smells very smoky and it's pretty moist and tender so I just pulled that up and I'm going to go ahead and put some aside for Spencer for the taste test when he gets back alright guys we're back and here is the taste test Spencer's got back some golf and so he doesn't know which one's which so you got A on his left and B on his right so I want you to go ahead and take a bite of A first get a little bit of the bark too I want you to taste it for tenderness smokiness everything and then take a drink of water and then we'll taste the other one tender I like that one that was good pretty smoky okay now let's try B a lot less smoky on that one less smoky on that one take another bite definitely less smoky on that one that's interesting take a drink and then take another bite or just take another bite A is more smoky yeah this one's better they're both about the same tenderness would you eat both of them if I gave you a plate of either one would you say no I don't want to no I would eat them both I just eat this one okay so A was more better for you okay well there you have it A was the one that I sous vide first and put in the smoker for two and a half hours after and B was the one I smoked the whole time he'd eat both of them but he said A was better the sous vide cube so unbiased opinion from a grown boy but he would probably eat both of them and not even worry about it well thanks for joining us guys make sure you subscribe like us and follow us on Facebook and Instagram see you in the next video