My brother got me a sous vide contraption for Christmas and since I had a small prime rib to do up today it became an experiment.
I also got a couple sweet bottles of Scotch:
The steak was coated with a layer of good olive oil and some of my homemade beef rub for an hour or so before going on an 18 with a chunk of rum cask wood:
Temp on the smoke session was 200f lid vent and 155-165f grate:
I smoked it about an hour and twenty minutes:
Then vacuum sealed:
And cooked for 4 hours:
Ice bath for about 10 minutes:
A mix of Stubbs and Dragon's Breath lump piled high in baskets with a big gap between them to increase surface area:
This is how you get char:
Money shot: