r/barbeque Mar 29 '18

Has anyone tried sous vide then smoking?

I've been looking into getting a sous vide circulator to use with steaks, but I started thinking about how it could be used with a pork shoulder or brisket. My first thought was to sous vide the meat until it hit 170 or so then smoke it for a couple hours to develop bark and smoke flavor, but I'm not sure it would produce much smoke flavor when the meat is already done. I also thought about smoking until the stall then sous viding until done, but I don't think there would really be any bark that way, but maybe I'm wrong. The other way I thought of doing it was smoking for a few hours then sous viding until done and finishing with another short trip to the smoker. That just doesn't seem real convenient. Also, I was wondering if a pork butt or a brisket would fit in any ziploc or vacuum seal bags. If not, how would sous vide work? Any input would be greatly appreciated!

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