The crust looks amazing! How long did you salt brine for? I am wondering if hours of salt brining really needed if it is followed by sous vide? According to the recipe, dry brining gets the moisture out and make the surface dryer for better sears, but wouldn’t sous vide make the surface wet again?
Awesam
No money shot?
FCBengalDad91
Did it catch the smokiness? I’ve been toying on how to mix the two and I think this might do it for me
Jusmon1108
If there’s no money shot it never happened…..
Horseinakitchen
I would smoke before sous vide next time. Meat should take on more smoke flavor if some before sous vide
7 Comments
Followed this guide pretty closely. Turned out GREAT.
https://lifehacker.com/for-a-better-ribeye-combine-sous-vide-and-smoke-1850586654
What does the inside look like?
The crust looks amazing! How long did you salt brine for? I am wondering if hours of salt brining really needed if it is followed by sous vide? According to the recipe, dry brining gets the moisture out and make the surface dryer for better sears, but wouldn’t sous vide make the surface wet again?
No money shot?
Did it catch the smokiness? I’ve been toying on how to mix the two and I think this might do it for me
If there’s no money shot it never happened…..
I would smoke before sous vide next time. Meat should take on more smoke flavor if some before sous vide