Quote:
Originally Posted by Sorce
Every once and a while I'll see trimmed flats on sale at the grocery store, I wouldn't normally buy one since they cut off the entire cap but I'm wondering if I used the sous vide how it would come out. Smoke it first, pull it and cook in sous vide then maybe high temp to do the bark. I do prime rib at a low temp then pull and rest while I crank oven to 550 and put it back in for about 7 minutes, I figure a similar approach could work.
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That may also be a good order for things. If you just take the internal temp to 145 or so over smoke, you should definitely be able to avoid dry out. I wonder if you then let it cook at about 155 for awhile and finished it over a hotter fire for an hour or two for bark if you'd still be in good shape.
My major point of curiosity there would just be where the 'sweet spot' is for the Sous Vide temp. Your order would likely yield less risk of drying out, but I wonder if you'd get quite as much 'barbecue' flavor from it after smoking, then sous vide, then back to high heat.