Cool project! I've done the "low and slow" part using sous-vide then a chill bath and a quick smoke on the grill for bark. Same time-frame (probably even longer

Cool project! I've done the "low and slow" part using sous-vide then a chill bath and a quick smoke on the grill for bark. Same time-frame (probably even longer) but just a bit more convenient with the precision temperature of the sous-vide. https://www.seriouseats.com/2016/07/food-lab-complete-guide-smoky-sous-vide-pork-shoulder.html https://www.seriouseats.com/2016/07/food-lab-complete-guide-...