Originally Posted by hillbillyrkstr
Lot of air in the bag. So much so that it was floating and the top wasn't covered by water.
I'm new to the site, and new to smoking. But I have some sous vide experience.
Did you do anything to the raw meat before bagging it? Sous vide cooking temperatures, during long cooks (say 8+ hours) , can still allow the growth of lactobacillus bacteria, which can be on the surface of the meat. As I understand it, they are not dangerous, but can produce gassing (contributing to puffing up the bag), and an "off" taste/smell.
There are two common ways to try and kill that bacteria before bagging the meat. You can drop the meat into a pot of boiling water for about 60-90 seconds. Or sear the entire surface of the meat with a torch. I usually use the boiling-water method, it's simple, and it may do better at getting the entire surface of the meat. Doing something like this might be helpful for future cooks.
My apologies if this is old news for you.
I hope it turns out well! I'm curious about the results.