On 11/16/2017 12:16 PM, casa chevrolet wrote:
> On 11/16/2017 9:19 AM, Ophelia wrote:
>> Please join in.Â* It would be interesting to hear how others' use it
>>
>
> Brisket so tender it defies even the depredations of what would have
> been a long smoke with lots of apple juice moisture can changes.
>
>
> http://www.seriouseats.com/2016/08/f...q-brisket.html
>
>
> Is it better to apply that smoke before or after cooking sous vide?
> Well, according to folks like Meathead Goldwyn, author of the eponymous
> book on the science of barbecue, the flavorful compounds in smoke will
> adhere to and penetrate raw meat much better than they will with cooked
> meat.
>


There was a lot of experimenting done a dozen or so years back with a
lot of us on the old barbecue email list. Raw meat will accept the
smoke penetration to about 140 degrees. Cooler is better.

I don't profess to know about souos vide, but I'd smoke it first, even
cold smoking would work.