« Reply #4 on: December 04, 2017, 08:07:40 PM »
Answer...smoke first, then sous vide.
Are you able to apply a cold smoke?
Here's what I do and it always turns out amazing. Seriously, people go nuts when they taste it.
- Put a roast in the smoker on relatively low heat (100-110) without any seasoning or oil for a couple hours or so of "cold" smoking or at least enough to get decent smoke penetration. I've tried them all but hickory imparts the best flavor profile.
- Pull it out, apply seasoning and sous vide it at 125-135ish for enough time. Don't overdue it or the meat texture gets too tender and "mealy". I use beef bullion paste, ample olive oil, a little dollop of Costco Basil Pesto, and a healthy amount of black pepper.
- Finally, take it out and flash sear the exterior in an extremely hot pan. Alternatively, I use a propane torch. You're just trying to carmelize the exterior. Let it rest a bit before serving.
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