- Apr 30, 2018
- 234
- 209
So for thanks giving this year I am going to stray away from the deep frier and I want to due a combo of sous vide and smoking.
I have never done this so I thought I would ask for some opinions. I will brine the bird, then I was thinking sous vide to about 150 and then finish on the smoker to 160ish and let rest .
Thoughts?
I have never done this so I thought I would ask for some opinions. I will brine the bird, then I was thinking sous vide to about 150 and then finish on the smoker to 160ish and let rest .
Thoughts?
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