Smoker

OK people what got me into cooking was my pellet smoker which I use 3-5 time a week! How would I incorporate that with the Sous Vide? Smoke it for a couple hours on very low temp or even cold smoke it then in the Sous Vide?

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Comments

fisher23

I do just the opposite, I cook sous vide and then finish on the smoker. I also have some GrillGrates, recommended by @Meathead_71, which I love to use with my pellet smoker. You could smoke first as long as you don't over do it. My favorite ribs (St Louis) are cooked at 167'F sous vide for 4 hours with my rub, then smoked for about an hour at 150'F. I sauce them the last 15 minutes to set the sauce. One thing to note is that smoke can pass through the cooking bag, so you water can turn color, grey. It's not a problem just something to be aware of as you might think your bag has developed a leak when it hasn't.

I am in the process of making some bacon from pork belly, no sous vide but I will use the smoker to finish.

brian_martin2001

ChefSteps actually got a video posted today that will help you out with that. The recipe is for smoked turkey, but you can extrapolate for doing other things. Good luck!

Erik_Ogilvie_33707

Dude. Brisket. I smoke a brisket (or pastrami... which is also brisket) for 7 hours at 225, then sous vide at 140 for 72 hours. Thank me later.

mattpope

Ditto. Smoked that is. Pastrami's never been my thang...

josh_patt_1045662

Just to add my two cents, Christo.
I finally got around to trying this out since I saw it on YouTube a while ago. I found an OK looking piece of brisket at Aldi, it was only 1kg but I figured it was worth a try.

I put a tiny bit of rub on the brisket, vac sealed and threw it in the bath for 24 hours at 68C. I then pulled it out of the bag and sprinkled on a more normal amount of rub and into the pellet grill (mine is Traeger, mentioned here) at 250f for 3 hours.

I was expecting this to be rubbish and dry but it turned out buttery soft and very moist, especially considering the piece I started with.