anyone combining sous vide into their smoking?

SQWIB said:

I'm not sure I understand the question.orry SQUIB

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Sorry SQUIB that was a mistake on my part and I could not figure out how to delete it.

Just finished some St. Louis Ribs -  12 hours in fridge after applying Amazing Ribs Memphis Dust and vac sealed.   Sous vide 33 hours at 142  ( I had planned on 36,  but I think SV is pretty forgiving whether it is 33 or 36 hours,  then out of the vac bags, and straight into the smoker at 190 for 1 hour.  I used Mesquite wood, thinking it would only be an hour, probably should have gone with hickory,  then took them out, coated with Sweet Baby James Rib sauce, then under the broiler for a few minutes.  The outsides were crunchy, good smoke flavor, and very tender and moist inside, but still had a bit of chew.  

This may be a little different than what you were thinking, but yes!  After pulling brisket from the smoker and letting it sit wrapped for a couple of hours, I will cut the brisket into roughly 1/2 pound chunks.  Then, I will vacuum seal and freeze.  When I'm ready to eat some, I will let the meat thaw completely before doing anything else.  I don't actually have a sous vide temperature control at this time, so I just place the bag in a pot of water and monitor the water temperature.  I'll let the water gradually warm up to around 180.  Once it reaches 180 or so, I'll turn off the burner and let it sit until the water drops to around 160.  Last time, I believe this all took about 45 minutes.

Now, it's time to eat!  Warming up brisket this way really seems to make a difference.  The result has been a brisket that is unbelievable tender, juicy, and full of flavor.  You could obviously put more time into this step, but it's probably not necessary if the brisket is already tender to begin with.  I would highly recommend giving this a try!

I've used the sous vide for cooking steaks and it is my favorite way to cook a rare steak without screwing it up as I usually did on a grill.  I still like to finish/sear on the grill.  I have tried twice now to make summer sausage by smoking first at 100 for 1hr then at 130 for 3hrs and then putting in the sous vide at 151, but after 1/2 hour all the fat is gone, melted out and filling the vacuum bag around the sausage.  I've always had a problem with rendering the fat, even when I would just use the smoker many hours waiting forever for IT to reach.  The recipe I have doesn't call for any binder, and I see a lot that do.  Will using a binder like soy protein concentrate help me with this problem?

wade said:

I have combined both with salmon and also beef but not really with anything else.

With the salmon I cured and lightly cold smoked the salmon steaks before vac packing and cooking in the sous vide at 50 C (122 F) for 40 minutes. This tasted fine however I actually prefer the texture when cooked at 180 C (350 F) for just 12 minutes.

With the beef joint I first rubbed it and vac packed it overnight before sous viding it to 60 C (140 F) for 6 hours. I then placed it in a hot smoker at 230 C (450 F) with my AMNTS for 15 minutes to harden the surface. This worked very well and the end result was superb.

If anyone needs some sous vide temperature and time guidelines ChefSteps has a great quick guide.

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

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Wade
I realize this is an old thread...just curious what you found less appealing with cold smoked-then-SV salmon, that you preferred hot smoking it.

I just thought about cold smoking and sous vide then i found this thread.

Hi Atomic - It was really the texture of the salmon after it had been smoked and then cooked SV. When curing and cold smoking the salmon you are firming up the flesh of what is quite a soft wet fish. I found that cooking SV then resulted in a reduction in this this firmer texture.
After it has been cured and cold smoked for a few hours then hot smoking (at ~180C - 350F) for 12-14 minutes it results in a nice smoky firm outer layer and then a succulent moist smoky centre. With cooking SV the firm outer texture just was not there and the centre became too soft.
It is all down to how you like your salmon to feel in your mouth when you eat it I guess.

Maybe resurrecting an old thread... but I got my Anova about 3 years ago? and have done multiple experiments on different meats.
My best results have been with Pastrami that is to die for!
For me the best procedure has been cure, sous vide, rub, smoke. If needed for steaks, a quick sear right before serving.
I sous vide with or without spices to lower temp, then dry, rub and finish in the smoker low n slow to a finish IT.
It consistently has made some of the best finished product, trying a turkey as we speak.