Best way to Cook PULLED PORK Sous Vide - Liquid Smoke VS Real Smoke Pulled Pork

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Warning! The Worlds Best PULLED PORK will be shown on this video and it will make you hungry! I answer the question. What's better? Liquid Smoke or Real Smoke? I finally make a video about liquid smoke. On this episode I cooked 2 pork shoulder butts, each were about 7.5lbs. I smoked one and the other I used liquid smoke. I wanted to compare one against the other. We had a clear winner on this challenge. I cooked them both sous vide on an awesome container which I was able to cook both at the same time, same temp keep them both equally the same. The results may or may not surprise you. I really hope you enjoy this video!

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HOW TO COOK SMOKED PULLED PORK SOUS VIDE
Cooked them both for 60hrs @ (145°F) / (62.7°C)
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IMPORTANT NOTES ON PULLED PORK SOUS VIDE

* How to use LIQUID SMOKE for sous vide?
I used 4 tbs of liquid smoke with 1lbs of molasses mixture

* How to SMOKE PULLED PORK for sous vide?
I smoked this pork should butt for 3hrs @ 154°F

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INGREDIENT I USED ON THIS COOK

WHAT IS THE BEST WAY TO COOK PULLED PORK SOUS VIDE?
Watch the video to find out... :-)

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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *

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* EVERYTHING I USE in one LINK *
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* TORCH SET UP *

* SEARING GRATES *

* KNIVES *

* SMOKER AND GRILL *

* OTHERS *

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Комментарии

dude that was way too much liquid smoke

gavcom

I use liquid smoke all the time, and it is great. You made the same mistake a lot of people make and that is to be afraid of using too much of it, because it smells strong before cooking. But, as you and your testers found, because you didn't use enough, the smoke flavor after cooking was weak. Also, don't forget that a smoker is drying the meat, somewhat, and concentrating the smoke & meat flavors.

Think about it: You smoked one piece for 3 hours, and the other one you just painted on some liquid smoke. To give it an even shot, you should have painted on the liquid smoke repeatedly, over the same 3 hour period while it is in a dehydrator on its lowest setting (about 90-95 degrees), then done the sous vide and the searing. Plus, even on low smoke, you are heat-treating the meat somewhat....whereas the other piece of meat got none of that. So, you can't really say the overall cooking was identical.

Alternatively, you could have painted the liquid smoke on, repeatedly, while the meat sat, uncovered, in the refrigerator...which is a naturally low humidity environment that will dry the meat a bit like a real smoker. The molasses is a good idea, but you can also try maple syrup.

Also, you don't need to spend a huge amount for brand names. I buy Castella brand liquid smoke by the quart, from the Webstaurant store, for something under 3 dollars. If I want to spend more, I can buy a gallon of Figaro brand mesquite liquid smoke for 8.50 and a gallon of Wrights Hickory for 13.50 per gallon. Wright can be found in a good supermarket in hickory of mesquite. The only other common brand I would buy in a local store is Stubbs...but it is expensive for, maybe, 4-6 ounces. Colgins is the most common, and it is watery garbage.

Experiment some more and you will get the hang of it for use when the actual smoker is not convenient. You probably won't get there, but ideally you should not tell the difference because liquid smoke is just condensed smoke in a bottle...whereas, when you smoke a piece of meat, you are just condensing the smoke on & in the meat. The difference is the heat of the smoker, but the actual smoke flavor is from the same identical organic, aromatic chemical...namely, believe it or not, creosote: The same stuff you find on the outside of (old) telephone poles or railroad ties.

Here is a great, simple BBQ sauce that uses liquid smoke. This is my secret, but I enjoy your experiments, so I'm offering it to you: Equal quantities, say 1/4 cup, of lemon juice, soy sauce liquid smoke & molasses; 2T onion powder, 1t garlic powder, 1/2 t ground bay leaf, as much Sriracha sauce as you like (if you want "heat"); one of those very small cans of tomato paste (4 ounce); and a couple of tablespoons of peanut oil. Better uet is the dark (Chinese) sesame oil, if you have it. For the instance, you would not use olive oil and not butter either.

I am not putting down actual smokers but, believe me, with practice & the right techniques, you would hardly know the difference with the liquid smoke. I make a smokey salmon (liquid smoke, salt, sugar, dill weed & allspice) and it is as good, in my opinion, as some of the best Scottish smoked salmon I have had. Takes about 2-3 days in the refrigerator (flipping every 12 hours in a ziploc) and a couple of hours in the dehydrator...again, at the very lowest setting.

olensoifer

I come here to hear Ninja say "Oh wow! That's good. That's real good"

AndresGarcia-huij

Good video, good music, good vibe, good people. I shared your video to 10 ppl. Great job man. 👌🏼

Saffrone

I absolutely love all your videos. You guys are fun to watch. Please keep up the good work. I’ve been wanting to try Sous Vide for a while. Your videos pushed me over the edge. I appreciate it.

timadams

Colgin liquid smoke. 9$ at amazon for 16oz, lasts me forever. Trick is not to use in cooking. Make a sauce or a glaze and put it in there

banethermo

Each of them had a peice from the middle with the liquid smoke and then for the real smoke each of them had a piece from the exterior wouldn't that mean more flavour surely ?

stnedpwn

The amount of time and effort you put into your videos is amazing! By far the best sous vide channel on YouTube. You can really tell how passionate you are about sous vide, and your videos have helped me so much as a long time chef but brand new to sous vide! Thank you so much and keep the content coming!

JoeyMrTurbo

I just discovered your channel today, and I have been binge watching ever since! I love your enthusiasm, you have a very engaging and entertaining personality. My grandpa was Portuguese, but I wasn't able to be around him much as a child, as he lived on the east coast and I lived on the west coast, but your voice/accent sort of reminds me of him.

patriciaorsborn

I always add liquid Hickory Smoke to all of my Marinades for Pork or Chicken all comes out great also Then on to the Charcoal Grill where I add more Wood smoke to them while Slow grilling them etc. " Works for me "

MyREDTAIL

no lie, I get happy when the searing music starts playing.

berighteous

Guga, I have been addicted and binging your videos for a couple weeks now. Love it, all of it. Glad you got more enthusiastic in the later videos...😄

TheBohndog

Love the videos, keep up the good work and all the best from Brooklyn.

roberttirpak

I appreciate the fact that you guys made an attempt to try this. Yes, as others pointed out the test was flawed, but there was one other issue with this. As others have mentioned, liquid smoke is highly strong. It is created by bubbling smoke through water, so it is the same smoke, just in a different form. The reason one tasted like smoke, and the other had no smoke flavor at all, is because of the method you used with the liquid smoke. Smoke is only good when it has time to work into the meat. Since liquid smoke is the same thing in a different form, you must do the same, but in this manner, in a brine.
Please try one again with a brine. It's a lot shorter, and I think you'll appreciate it.
What's more, your health will as well. Studies continue to show that in liquid smoke, there is 1/10000th the amount of carcinogens as in the same volume of wood smoke. It's healthier for you if you can learn how to use it.

davidturner

I love you guys, especially when going extreme. This time though, I can't help myself mentioning that every time you tasted the real smoked pork, all of you had chosen the exterior (extensive smoked part) of that shoulder.

b.z.