# Long weekend pork shoulder!
**URL:** https://community.anovaculinary.com/t/long-weekend-pork-shoulder/9251
**Category:** Anova Precision® Cooker
**Created:** [September 6, 2017, 8:44pm UTC](https://community.anovaculinary.com/t/long-weekend-pork-shoulder/9251 "2017-09-06T20:44:38Z")
**Posts on this page:** 8
**Page:** 1
### Author:  [@colewagoner](https://community.anovaculinary.com/u/colewagoner)
#### Post date: [September 6, 2017, 8:44pm UTC](https://community.anovaculinary.com/t/long-weekend-pork-shoulder/9251/1 "2017-09-06T20:44:39Z")
Long weekend, lots of football on…had to eat! Pork shoulder cooked 165F/24 hours, chilled to fridge temp, and then rubbed with Meat Church Gospel rub and smoked back to 165F, about 3 hours worth of smoke. SO GOOD.
 
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### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [September 6, 2017, 8:49pm UTC](https://community.anovaculinary.com/t/long-weekend-pork-shoulder/9251/2 "2017-09-06T20:49:01Z")
Holy cow (or should I say pork) that looks too good to be real! 😍
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [September 6, 2017, 9:08pm UTC](https://community.anovaculinary.com/t/long-weekend-pork-shoulder/9251/3 "2017-09-06T21:08:49Z")
How do you find the smoke penetration on the pre-cooked product?
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### Author:  [@colewagoner](https://community.anovaculinary.com/u/colewagoner)
#### Post date: [September 6, 2017, 9:21pm UTC](https://community.anovaculinary.com/t/long-weekend-pork-shoulder/9251/4 "2017-09-06T21:21:01Z")
Perfect! Smoke definitely sticks to the cold meat
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### Author:  [@peterrubenstein](https://community.anovaculinary.com/u/peterrubenstein)
#### Post date: [September 7, 2017, 4:03pm UTC](https://community.anovaculinary.com/t/long-weekend-pork-shoulder/9251/5 "2017-09-07T16:03:08Z")
2 Questions:
1. did you dry rub before bagging and Sous Vide-ing?
2. I just did one of these, without the post-smoking, but cut up the butt first and browned the portions for a few minutes before the long cook… the finished product seems kinda dry to me? Any Suggestions?
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### Author:  [@colewagoner](https://community.anovaculinary.com/u/colewagoner)
#### Post date: [September 7, 2017, 10:28pm UTC](https://community.anovaculinary.com/t/long-weekend-pork-shoulder/9251/6 "2017-09-07T22:28:09Z")
Hey! I rubbed at both times, yea. I’ve never had a problem with dry pork shoulder. Did you finishing in the oven or anything?
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### Author:  [@peterrubenstein](https://community.anovaculinary.com/u/peterrubenstein)
#### Post date: [September 8, 2017, 4:33pm UTC](https://community.anovaculinary.com/t/long-weekend-pork-shoulder/9251/7 "2017-09-08T16:33:15Z")
Cole, Thanks for getting back… i’m currently trying a couple of options on ‘finishing’ before laying out the bucks for one of those kitchen ‘blow torches’ touted so highly… I tried a quick browning in a cast iron pan and also a few minutes under the broiler… but neither was fast enough to keep the meat from being a bit dry… I love pork shoulder and have previously used a smoker, and most recently a pressure cooker very successfully but wanted to try the Sous Vide… so far as much as i like the tool, i haven’t found the best way forward with this cut…
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### Author:  [@colewagoner](https://community.anovaculinary.com/u/colewagoner)
#### Post date: [September 8, 2017, 8:17pm UTC](https://community.anovaculinary.com/t/long-weekend-pork-shoulder/9251/8 "2017-09-08T20:17:46Z")
Hmm. I’m not a fan of torches to be honest, but really can’t diagnose dry pork shoulder. I’ve never experienced anything even close to that!