Did my first Sous vide PR for Xmas favors were great but unimpressed with the bark from just searing. For new year’s I was thinking just smoking the PR but now need to go into work in the middle of the cook so I was wondering could I smoke for and hour then SV? What temperature, 225 or higher like 325 to set the bark faster. I will be using Weber kettle with Slow N Sear and ATC
You could sear real quick before putting in the bag. I don't see a short 1 hour smoke making any significant difference unless you running 450+ and even that might not do what you really need.
Upon removal from the bag the bark crusts up much faster thanks to the pre-sear.
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