So for super bowl I started a 11lb packer sous vide, added my usual rubs after trimming , vac sealed it and put in the fridge ..thurs morning into the water bath it went ....I pulled it out this morning and placed it on the smoker for 3 hours at 135 degrees. Here are some presliced pics ...will have more later.......taste is amazing as is texture even on the small end pre cut....
How it looked after its bath and pre smoke... I re seasoned and putt on smoke
2 hours in on smoke
After3hrsEdited by luv2putt - 2/2/15 at 5:13pm