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The perfect barbecue pork shoulder—succulent, shreddable meat; dark, glassy crust; a smoky flavor; and that hallmark pink smoke ring—is achieved by hours and hours of low and slow cooking with lots of woodsmoke.
Though it’s a fun and flavorful project, traditional smoked barbecue can be challenging to do at home. It requires a lot of active time and attention to tend the coals and the woodsmoke. And it’s not as easy as it looks to find that sweet smoke spot where you infuse the right amount of flavor—it’s often too smoky or not smoky enough.
So we turned our attention from the smoker to sous vide, experimenting with making great barbecue indoors.