I'm curious to find out if anyone notices an advantage of any sort should you add your rub before either SVQ or QVQ. In particular brisket flats and tri-tips.
My present method is to lightly dry brine the meats overnight and then vacuum seal and freeze until needed. If QVQ'ing I smoke naked and then freeze. They then go right from the freezer into the SV. Once out of the bath I then apply the rub and smoke until the bark is set.
I know that the SV actually extracts moisture from the meat so would there be any advantage to adding the rub before vacuum sealing?
My present method is to lightly dry brine the meats overnight and then vacuum seal and freeze until needed. If QVQ'ing I smoke naked and then freeze. They then go right from the freezer into the SV. Once out of the bath I then apply the rub and smoke until the bark is set.
I know that the SV actually extracts moisture from the meat so would there be any advantage to adding the rub before vacuum sealing?
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