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.

 

[evvo]

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)?

Smoking is great for flavor, sous vide is great for tenderizing tough meats (eye of round, london broil). I'm also trying to decide how to best combine them.
I'm guessing that which ever you do first you need to target a lower IT.
I'm leaning toward sous vide first, but not sure yet.

 

[Azycray]

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.

Agreed, whenever I sous vide a chuck roast, which I have to say rivals my anticipation as much as a ribeye steak, I dry brine/season first, then smoke, then right into the sous vide for 3 days @134F. When it comes out I sear over 1800F, only takes a couple minutes flipping every 30 seconds. Making me drool just thinking about it

 

[Azycray]

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)?

With a cut like chuck roast which is tough if not cooked like a brisket it can done long term in sous vide. After smoking a chuck roast I now go 3 days @ 134F. I had been doing 48 hours but tired the longer 72 hour and both the wife and I agreed it was better. If you have never tried a long hot bath for a chuck roast highly recommend it.

 

[ohiobenz]

After sous vide I always allow the meat to cool in the refrigerator before smoking.
The Pastrami I make is extremely tender this way as has been Chuck roast or any other meats I've done.
To me there's no comparison of freshly smoked vs smoked and the sous vide.

 

[Azycray]

After sous vide I always allow the meat to cool in the refrigerator before smoking.
The Pastrami I make is extremely tender this way as has been Chuck roast or any other meats I've done.
To me there's no comparison of freshly smoked vs smoked and the sous vide.

How long and at what temp do you sous vide Chuck? I'd be willing to try the smoke after SV but didn't think it was an necessary. I'd bet money the wife would say it's not broken, don't try and fix it. Probably one of those nuances that don't make a big difference. Smoking after would also be more challenging to get the meat completely re-heated and evenly cooked to target temp which is one of the advantages of sous vide.

 

[ohiobenz]

Unfortunately my Anova SV doesn't keep a history of projects like my Fireboard does of smoking - so going by memory I'm thinking 130-135 for 24hrs. Chill, then smoke till 140 IT, follow with a quick sear in a hot pan with some tallow for flavor, rest and serve.
Seasoning of the raw meat prior to SV is essential, rub for smoking is optional.

 

[sandyut]

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.

I am more of this mind set as well.

 

[jcam222]

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.View attachment 710444

Meat takes on smoke as long as the smoke is applied to it. It is the smoke ring that stops around that temp which is cosmetic only.