SV 1.5kg pulled pork 26 hrs @ 78C -Tasted just fantastic.
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Looks a bit stringy 
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Did you sear it Andy?
Method and timings please @Adpully . That looks delicious.
No -The orig plan was to but it smoke for 1-1/2 hrs I couldn’t find the enthusiasm to light the bbq after we had hacked a bit from the corner to test and it tasted great already. Claire said it was the best pulled pork she has had ever.
The rub was from here
Regarding timing and temperature I went for 26 hrs @78C
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recipe looks nice, I wonder about using smoked Paprika
Today started some Brisket 24hrs @68c
two packs around 1kg each
This recipe
https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html
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Having a go at this today:
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We followed this one last night
https://recipes.anovaculinary.com/recipe/sous-vide-chateaubriand-center-cut-beef-tenderloin
Lovely it was
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Chateaubriand. 
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How did that Brisket taste Andy? Looks fantastic.
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Very Juicy and moderately smoky how we like it with 1-1/2 hrs smoking - It’s something I think you should try.
The brisket was from Lidl
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I have been meaning to have a go at it, there is a vid on youtube (sous vide everything) where he combines smoking with sous vide. It looks absolutely amazing! A whole packer cut brisket, smoked for 3 hrs and sous vide for 60 odd. I think he sears it before serving. What has stopped me is because I work, I’m not sure how/when I can start the process!
I have done a few 48hrs cooks and for normal cooking there is simply too much planning for me. For the odd special occations then 60 hrs cold be doable
There is no doubt in my mind that 24hr SV + 3hr smoke brisket is a less risky and easier cook than a full smoke…
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It’s unlikely I’d do a whole brisket, so 48 hrs is more like it but even that will take some doing. I’ll have to plan it when I can take a Friday off I think.
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pork looks nice…
It was good! Tender and juicy. My mum would freak eating pork that pink but we survived. 
Really easy recipe and quick, it only takes an hour plus searing time.
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Looks lovely, Simon.
What’s the advantage of doing it in the sous vide over doing it sealed and slowly in the oven? I’m intrigued.