re: I did the Sous Vide Brisket so you wouldn't have to....

quote:

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Why bother smoking it if you are going to do sous vide? Both are slow and low methods and it doesn't make sense to me to combine the two if you are just going to smoke it for a couple hours. What am I missing?


You aren't missing anything.

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Just because the ring isn't there doesn't mean it doesn't pick up some smoke flavor...you can fake the ring with pink salt if you want the ring. I was actually pleasantly surprised with the amount of smoke flavor the meat picked up after three hours (I used oak FYI). In my case, smokiness wasn't the issue, moisture loss was (and was likely because I relied too much on the directions in the initial post and not my probe thermometer).

As for the rationale, it's a lot easier for me to find time to put a brisket on the smoker for 3 hours as opposed to 12+, so I thought it would be a good marrying of the two techniques. I think it could work, but my first effort didn't turn out fantastic.