I'm cooking for a friends party tomorrow and am looking for some guidance. I have a pork loin and a beef tenderloin in addition to two chickens and jalapeno poppers. I've got the chicken and poppers covered. My question is how to do the pork and the beef. I am thinking I want to smoke, then sous vide, then sear. I want to do it this way so I can capture a lot of the juice from the meats during the sous portion of the cook. My question is, how should I go about smoking it? I'm thinking if I smoke around 250 I'm not going to be able to smoke it for more than an hour and half or I am going to be approaching my final done temp. Should I smoke them for 2-3 hours at as low of a temp as I can get? I'm thinking 175-195ish? I just realized I am out of pellets or I would just use my smoking tube and smoke them for about an hour, stick back in the fridge a while and repeat that a few times.
Pork loin is 7.5 pounds, the beef tenderloin is 3.5 pounds. I guess I've also got to figure out how I'm going to sous vide both since they need to be at different temps. Maybe do both at 135 for 4-6 hours, then put the pork loin on the grill indirect to get it up to 140 or 145 before searing it.