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Author Topic: Smoke and sous vide  (Read 2233 times)

meat_feet

  • WKC Brave
  • Posts: 104
Smoke and sous vide
« on: April 23, 2020, 12:24:45 PM »
Anyone ever dabble in the water?  I just tried smoking a shoulder for 3 hours and then sous vide for an additional 18 hours. I'm only doing this for now on. Smoke @ 200 and sous vide at 175.


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jhagestad

  • WKC Ranger
  • Posts: 872
Re: Smoke and sous vide
« Reply #1 on: April 23, 2020, 12:37:12 PM »
Interesting method! How did the shoulder pull apart at 175?
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meat_feet

  • WKC Brave
  • Posts: 104
Re: Smoke and sous vide
« Reply #2 on: April 23, 2020, 01:43:28 PM »
The duration helps. It was the easiest pull ever. Meat gum.


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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: Smoke and sous vide
« Reply #3 on: April 23, 2020, 02:18:35 PM »
Looks good. I’ve done steak once for a couple hours before searing. I don’t plan ahead well enough to get into it.


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powermatt99

  • Smokey Joe
  • Posts: 89
Re: Smoke and sous vide
« Reply #4 on: April 23, 2020, 06:24:02 PM »
I do this during winter to minimize my exposure to the Wisconsin elements. I usually take it to wrap stage on the WSM at 225°F (3-4 hours), seal then into the bath for 24 hours at 170°F. When I pull it out of the bag, I give it some time under the broiler (or one time, a propane torch) to firm the bark.

I've also done baby backs in the bath. The results were spectacular.
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jhagestad

  • WKC Ranger
  • Posts: 872
Re: Smoke and sous vide
« Reply #5 on: April 24, 2020, 04:48:17 AM »
Quote from: meat_feet on April 23, 2020, 01:43:28 PM
The duration helps. It was the easiest pull ever. Meat gum.


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That's awesome! I've got a friend that can't get enough of his sous vide. I don't have the patience for it, unfortunately, but it's cool to see how others use it!
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meat_feet

  • WKC Brave
  • Posts: 104
Re: Smoke and sous vide
« Reply #6 on: April 24, 2020, 09:22:58 AM »
Broiler!  Excellent idea. My bark was super soggy. I’ll do that next time.


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stev

  • WKC Brave
  • Posts: 105
Re: Smoke and sous vide
« Reply #7 on: April 25, 2020, 09:42:28 AM »
I'm thinking sous vide first and then smoke?
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meat_feet

  • WKC Brave
  • Posts: 104
Re: Smoke and sous vide
« Reply #8 on: April 25, 2020, 10:09:42 AM »
I've always been under the impression smoke penetrates raw cold meat better.  But that is what experimenting is for.


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powermatt99

  • Smokey Joe
  • Posts: 89
Re: Smoke and sous vide
« Reply #9 on: April 25, 2020, 06:16:08 PM »
Meat will only take smoke until about 100°F or so. You need to smoke first and then sous vide. Otherwise, liquid smoke is the only way to get smoked flavor into the meat.
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stev

  • WKC Brave
  • Posts: 105
Re: Smoke and sous vide
« Reply #10 on: April 26, 2020, 10:06:48 AM »
Would this work? Sous vide first, chill overnight, then smoke?
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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Smoke and sous vide
« Reply #11 on: April 26, 2020, 02:42:38 PM »
Quote from: meat_feet on April 23, 2020, 01:43:28 PM
The duration helps. It was the easiest pull ever. Meat gum.


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Meat gum?  I hope not lol.  It looks better than that!


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« Last Edit: April 26, 2020, 02:54:05 PM by HoosierKettle »
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meat_feet

  • WKC Brave
  • Posts: 104
Re: Smoke and sous vide
« Reply #12 on: May 01, 2020, 07:37:01 PM »
Clarification. Soft as gum. Not chewy.


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