I am posting this as my introduction. It, however, has a technique question. And I'm wondering if this should be cross posted or posted in another forum.
My questions revolve around a first timer venturing into Sous Vide and smoking meat.
In the early 70s, I grew up in southwest Mississippi And Northeast Louisiana. And the old farmer that I work for and help raise me as a young man taught me how to run a clay floor cold smoke house, And since that time I have become a somewhat anal-perfectionist on how I smoke my meat.
I was lucky when I stumbled into Meathead a couple of years ago. And he ranks very high in my list, Even higher than the two boys here in Georgia, where I now live. That being said, His style and mine vary slightly, As everybody has different taste.
I am a recently retired airline pilot. And I chose my career because I am a student and a tourist. This has given me the opportunity to taste foods from around the world. And one of my favorites is BBQ. This is one of the areas where Meathead and I disagree. While I believe that coal can be any wood to provide the heat and energy, I use small pieces of a certain type of fresh unburnt wood on top of the coals. When it comes to smoking. I know that pig loves fruit woods such as cherry, peach, pecan, hickory. And a cow is best done over Mesquite.
Alright, I almost have a complete outdoor kitchen with a Weber Charcoal Kettle Grill, A Blackstone 4 Burner Griddle, A Weber gas grill, And the granddaddy of them all is a 750-gallon Offset smoker that I built out of a thick-walled pressure tank.
That being said, I am beginning my venture into Sous Vide for the first time. I am planning to try a brisket, ribs, and chicken. Now here is where the anal part kicks in. I have spent the last two to three weeks reading and studying everything I can find about how to Sous Vide and BBQ. And I feel confident at kicking off this venture. My plans are to cook the brisket and other meats in hot water first and then place them on the smoker for a couple of hours.
I am looking for any tips, advice, or experiences from you professionals. I have read meatheads deep dive into Sous Vide and lots of comments on the forums however I have may have missed something and would certainly appreciate your input.
Most of all, DO YOU LIKE THIS METHOD as compared to the traditional method of slow smoking?
Thanks,
Greg
Never wrong, but not quite right!
My questions revolve around a first timer venturing into Sous Vide and smoking meat.
In the early 70s, I grew up in southwest Mississippi And Northeast Louisiana. And the old farmer that I work for and help raise me as a young man taught me how to run a clay floor cold smoke house, And since that time I have become a somewhat anal-perfectionist on how I smoke my meat.
I was lucky when I stumbled into Meathead a couple of years ago. And he ranks very high in my list, Even higher than the two boys here in Georgia, where I now live. That being said, His style and mine vary slightly, As everybody has different taste.
I am a recently retired airline pilot. And I chose my career because I am a student and a tourist. This has given me the opportunity to taste foods from around the world. And one of my favorites is BBQ. This is one of the areas where Meathead and I disagree. While I believe that coal can be any wood to provide the heat and energy, I use small pieces of a certain type of fresh unburnt wood on top of the coals. When it comes to smoking. I know that pig loves fruit woods such as cherry, peach, pecan, hickory. And a cow is best done over Mesquite.
Alright, I almost have a complete outdoor kitchen with a Weber Charcoal Kettle Grill, A Blackstone 4 Burner Griddle, A Weber gas grill, And the granddaddy of them all is a 750-gallon Offset smoker that I built out of a thick-walled pressure tank.
That being said, I am beginning my venture into Sous Vide for the first time. I am planning to try a brisket, ribs, and chicken. Now here is where the anal part kicks in. I have spent the last two to three weeks reading and studying everything I can find about how to Sous Vide and BBQ. And I feel confident at kicking off this venture. My plans are to cook the brisket and other meats in hot water first and then place them on the smoker for a couple of hours.
I am looking for any tips, advice, or experiences from you professionals. I have read meatheads deep dive into Sous Vide and lots of comments on the forums however I have may have missed something and would certainly appreciate your input.
Most of all, DO YOU LIKE THIS METHOD as compared to the traditional method of slow smoking?
Thanks,
Greg
Never wrong, but not quite right!
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