After 22 hours in the Sous Vides the pork butts transition to the Big Green Egg to get a bark and smoke em up. The liquid in the bags is in a sauce pan to reduce and add back to the final product. 🐖🔥💨

Three vacuum-sealed FoodSaver bags of seasoned pork butt on a wooden cutting board, wet from sous vide cooking. Two seasoned pork butts smoking on a Big Green Egg kamado grill outdoors, lid open, tongs and cutting board nearby.