I have a fish fry on Sunday for 25 of my Hunting Buddies where we get together fry fish pay our dues for the year hang out drink some beer have a good time. I thought I would try something on them this year and tomorrow morning at 6:00 a.m. I will put on the offset stickburner smoker a 14 lb piece of beef that I bought a few months back that I am thawing now in a body of water. What I have is a chairman Reserve Angus Choice whole rump roast that I paid $40. The meeting is Sunday at noon what I'm thinking is season it up put it on my stick burner offset tomorrow at about 275 degrees for upwards of 3 hours to develop a bark season with salt pepper garlic powder. Once I've developed a decent bark I'm thinking of transferring it to my sous vide cooker for around 22 hours at what I'm thinking 135° to 145° help me out here. Once I pull it Sunday morning put it in an ice chest and let it rest I will travel 1 hour and 35 minutes to my destination once there I'm thinking I will take it out of the bag from the sous vide and take my propane torch and sear it and then let it rest to redevelop the bark and then slice and serve as an appetizer if it goes wrong no problem I'm frying fish anyway. Any input would be appreciated thanks
by Severe-Estimate-3611
9 Comments
I think the only issue with this is that I didn’t recieve my invite yet.
Sounds awesome. I’d love to see how it turns out
Sounds good, though I’m not well versed on if it’s better to smoke before or after the SV. My instinct tells me that the bath might damage the texture of the bark, but I don’t know that for a fact. Flavor should stay, maybe even soak into the meat a bit.
As for temp in the SV, set it to what you want the target temp for the meat to be. 145 feels high to me, but if that’s your target temp, then that’s what it is.
Guga (Sous Vide Everything) has some older videos about smoking before or after sous vide is better. I would look those up and check them out. If I remember correctly he recommended smoking for less time than you normally would if you sous vide after. Seems like the sous vide process made the smoke flavor more prominent and it became too much.
I would have to make sure i have a vacation seal bag big enough for that hunk of meat before I started, but if you do, sounds like a plan.
The fish might be jealous.
I would imagine you’d be better off smoking last so the bark doesn’t “melt” in the bath.
Either way… That’s going to be awesome
I have used sous vide to make pulled pork (it was an 8 pound shoulder). I don’t have a real smoker but I have a gas grill and a metal box for wood chips. I fully cook the pork for ~24 hours and then smoke it afterward (indirect heat, ~300 F) for 2-3 hours. I like the result.
You do NOT need to soak the wood chips because you’re trying to get the smoke flavor into the meat faster than the usual 12 hours. You should still use indirect heat, though—2 hours directly over a flame will burn. Smoking afterward means you still get a bark pretty close to a traditional one with a slightly dried exterior. I do get a little pink ring but maybe not as much as a true smoker creates.
Not sure if that helps, but that’s what worked for me. I’ve done it a couple of times and it’s pretty reliable.
Temp on the sous vide is high for me, but that’s just my taste.