On 11/16/2017 11:52 AM, Ed Pawlowski wrote:
> 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.Â* Raw meat will accept the
> smoke penetration to about 140 degrees.Â* Cooler is better.
>
> I don't profess to know about souos vide, but I'd smoke it first, even
> cold smoking would work.


You nailed it Ed.

90 minutes of smoke, then vacu-seal pack, off to sous vide for 8 hrs.

I need to see if just liquid smoke will be a decent substitute.