Smoke and sous vide

[meat_feet]

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]

Interesting method! How did the shoulder pull apart at 175?

[meat_feet]

The duration helps. It was the easiest pull ever. Meat gum.


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[HoosierKettle]

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]

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.

[jhagestad]

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!

[meat_feet]

Broiler!  Excellent idea. My bark was super soggy. I'll do that next time.


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[stev]

I'm thinking sous vide first and then smoke?

[meat_feet]

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]

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.

[stev]

Would this work? Sous vide first, chill overnight, then smoke?

[HoosierKettle]

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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[meat_feet]

Clarification. Soft as gum. Not chewy.


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