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Just done one. Rub = five spice, onion powder, garlic powder, salt, fresh ground black pepper, fresh ground nutmeg, ancho chile powder, smoked parika, brown sugar. Apply all over and refrigerate for at least 12 hours. Keep some rub for next stage.
Sous vide at 150f for 12 - 14 hours. Remove from Sous vide and collect liquid for sauce. Pat dry butt and let cool. Pour liquid into pan and add flavorings that go your preference, eg for asian - ginger, sesame , fish sauce, tomato paste, etc
To finish butt grill at 270f with remaining rub over indirect heat, for 20 mins. Then brush on some of the sauce and continue until your satisfied with color and temp.
Its a very low touch way to get a quality pork butt.
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J Mac
Current 0
Sold - 67 911T Coupe racecar, 87 911 Cabriolet, 85 911 Targa, 98 Boxster, 95 993 Coupe, 88 911 Cabriolet, 75 911 Carrera #144, modified
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