Smoked using pecan and hickory for 6-8 hours (each cut was a little different). Brought em all up to 130. Chilled them over night then sous vide for 2 days at 130. Oven finished at 250 for an hour to reconstitute the bark.
What do you mean 2 days? You mean you cooked them for 48 hours straight at 130? How is not just mush even at that low temp? How do the proteins and all stay together?
They stay together remarkably well. The prime rib I didn't do for 2 days. But the tri tip and chuck roast were in there for 2 days and they were perrrrrrrrrfect.
Smoking to 130 makes meat overly stiff. Like even more than regular cooking. It takes longer to bring a cut to tender after smoking vs just sticking it in a bag and doing the sous vide.
Smoked using pecan and hickory for 6-8 hours (each cut was a little different). Brought em all up to 130. Chilled them over night then sous vide for 2 days at 130. Oven finished at 250 for an hour to reconstitute the bark.
Involved? Yes. Worth it? 100%
What do you mean 2 days? You mean you cooked them for 48 hours straight at 130? How is not just mush even at that low temp? How do the proteins and all stay together?
They stay together remarkably well. The prime rib I didn't do for 2 days. But the tri tip and chuck roast were in there for 2 days and they were perrrrrrrrrfect.
That's wild.
Here's my theory:
Smoking to 130 makes meat overly stiff. Like even more than regular cooking. It takes longer to bring a cut to tender after smoking vs just sticking it in a bag and doing the sous vide.
I have no idea why.
Removed by mod
cum
deleted by creator
cum