Sous vide and smoked bone in leg of lamb?

[ohiobenz]

I've done brisket and steaks where I sous vide, cool then smoke and love the results.
I have a couple bone-in leg of lamb/mutton that I plan to inject with rosemary/garlic infused tallow prior to sous vide, then smoke in my MF with Smokai smoke generator.
If anyone has done this or similar I appreciate feedback.
Thanks!!

 

[Florida Chris]

I thought the consensus was to smoke first then sous vide? Cold meat takes the smoke better.

But I haven't done it myself yet, so I'll sit back and wait to see what others say.

 

[Torch&Tone]

Sous vide is great, and smoking is great, but I'm not sure about any perks of trying to combine the two. If you smoke the meat up to target IT anyway, what is the point of the SV (either before or after)?

 

[normanaj]

I've done a LOT of lamb/mutton.Do whatever you want to it as far as spice/prep and then just simply smoke until 5℉ shy of what you want for finish temp and then rest.

It's lamb...keep it simple.

 

[ohiobenz]

Any meat will take a smoke up to 160F IT.
My best brisket is SV at 130F, cooled to room temp, coated with Pastrami rub then low & slow smoked to 205F. It has a nice smoke ring when done.
I'm SV the lamb at 130F for 8hrs, then cool tomorrow before smoking.
The SV just makes for an evenly cooked meat imo.

 

[ohiobenz]

Finished leg of lamb

 

[Hockeydudde]

Looks great from here!
I can see the benefit of sous_vide for mutton. I typically sous-vide mutton chops.