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Author Topic: Smoke and sous vide  (Read 2181 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?
Wife: Let me guess... you want to grill again

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. Ive done steak once for a couple hours before searing. I dont 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 225F (3-4 hours), seal then into the bath for 24 hours at 170F. 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.

jhagestad

  • WKC Ranger
  • Posts: 872
Re: Smoke and sous vide
« Reply #5 on: April 24, 2020, 04:48:17 AM »
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!
Wife: Let me guess... you want to grill again

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. Ill 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?

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 100F 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.

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?

HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Smoke and sous vide
« Reply #11 on: April 26, 2020, 02:42:38 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 »

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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