Smoking foods and Sous Vide cooking

[BBQ Butcher]

Great article!

Smoking Foods For Sous Vide

[gracoman]

I read the article but am thinking about trying the opposite.

I'm thinking about smoking a brisket in my ceramic until it reaches an internal temp of 160°F, then throwing it in a 134° bath for 24 hrs. This way it should have plenty of smoke flavor and develop a bark. The brisket may need another trip to the grill to firm up the bark but I'll deal with that when I come to it.

Have you tried hot smoking before SV?

I'd hate to ruin it but there's always chili

[BBQ Butcher]

Jul 23, 2015 21:29:05 GMT -5 gracoman said:

I'm thinking about smoking a brisket in my ceramic until it reaches an internal temp of 160°F, then throwing it in a 134° bath for 24 hrs. This way it should have plenty of smoke flavor and develop a bark. The brisket may need another trip to the grill to firm up the bark but I'll deal with that when I come to it.

Have you tried hot smoking before SV?

I'd hate to ruin it but there's always chili

Yes, I've done both beef and pork ribs that way and they came out pretty good. I didn't take the temp on the ribs, just tossed them in the ceramic with smoke for an hour. Your brisket plan sounds good to me Let me know