SPG seasoned eye of round, smoked 2 hours @ 150, sealed with rosemary, thyme and a dollop of Wagyu tallow before a 30 hour sous vide bath @ 133. Sliced thin.
by J_Case
9 Comments
SilesiaRunner
Amazing!
chiefcomplaintRN
Wow, that’s some technique. Looks amazing. Would kill for a sandwich with that
CocktailChemist
I do a cheater version of this by adding a splash of liquid smoke to the bag before I do the sous vide. Also added a bit of fish sauce in my latest batch and I’m quite pleased with the results.
RoutineMarketing6750
Did you freeze it before slicing? Looks amazing
MX5_Esq
What was the internal temp when you pulled from the smoker? Ask because I would assume internal temp goes over 133. Makes me wonder how a cold smoke would work with technique like this.
genegurvich
Looks fantastic.
Did you DIY the lids on your containers or did they come like that? Been trying to find a good lidded Cambro-style container that fits a circulator for a bit now.
Smokin_Barrels
Looks fantastic!!!
duerra
Curious the thought process behind this. Typically I sous vide when I don’t want the prep or time required for a good smoke. Is there an advantage to combining these rather than just smoking to 133 and developing the crust more in the smoker?
skatergf
Are you doing this all at your house? Love the lexans for home use if so lmao might have to invest
9 Comments
Amazing!
Wow, that’s some technique. Looks amazing. Would kill for a sandwich with that
I do a cheater version of this by adding a splash of liquid smoke to the bag before I do the sous vide. Also added a bit of fish sauce in my latest batch and I’m quite pleased with the results.
Did you freeze it before slicing? Looks amazing
What was the internal temp when you pulled from the smoker? Ask because I would assume internal temp goes over 133. Makes me wonder how a cold smoke would work with technique like this.
Looks fantastic.
Did you DIY the lids on your containers or did they come like that? Been trying to find a good lidded Cambro-style container that fits a circulator for a bit now.
Looks fantastic!!!
Curious the thought process behind this. Typically I sous vide when I don’t want the prep or time required for a good smoke. Is there an advantage to combining these rather than just smoking to 133 and developing the crust more in the smoker?
Are you doing this all at your house? Love the lexans for home use if so lmao might have to invest