Quote:
Originally Posted by Fire Me Boy!
That's the way to do it, IYAM. Smoke to 140 to maximize time in the smoke, pull it from the smoker, cool it, bag it, sous vide it.
Never done it myself.
And now that I think about it, maybe you sous vide it first, then cool it, then smoke it up to serving temp...
Hmmmm.... I think you need to test it both ways and report back. Either way, I think you need to cool it between cooking methods.
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That is interesting. I saw a modernist cuisine article that suggested 7 hours at 149 in the smoke, then 140 degrees in the sous vide for 72 hours. I don't worry about low and slow for thinner cuts but don't know if I should be worried for thicker cuts for brisket. Bringing the brisket up to temperature in the smoke feels safer to me. Then how long should I toss into the sous vide? I'm guessing maintain at the 140 degrees.