Quote:
Originally Posted by Two Fivenagame
Smoke first, then sous vide? Or the other way?
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Smoke first (6 hrs @180f), half hour ice bath to not shock the sous vide, sous vide 24 hours at 140 and then finished for half hour on the smoker at 250.
I used the Traeger Black Saskatchewan rub w/ a tiny bit of dehydrated carolina reaper seasoning. I made a more mustard based bbq sauce that went really well with it.