Smoking and Sous Vide

Anyone out there experimented with smoking meat prior to or post cooking it sous vide? I don't have a proper smoking rig but I do have a way to apply smoke to meat. I was thinking about smoking a butt for an hour or two, shocking it, then sealing and cooking for 48hrs. Haven't decided on a temp yet. Anybody got any tips for me?


The tastiest bites delivered to your inbox!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.