TdeV

I've just purchased a 6.6 lb pork picnic roast which has been brining in salt+liquid-smoke (derivation of Douglas Baldwin's recipe) for a few days. I see no mention in eGullet forums of sous vide with bone-in meat and in his book Douglas Baldwin said many things about the maximum thickness of meat. Can I safely sous vide this cut? TIA.

Hi Ruth, try this one: http://www.kingarthurflour.com/shop/items/thermapen-digital-thermometer#4322#