re: Smoked beef cheeks for the first time

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essentially boil the meat.

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Not even close.

Ok, braised…..

The truth remains. I’ve sous vide lots of steaks and chicken breasts and in my opinion, it produces inferior results. The taste is there, but texturally, it’s not the same. The water that would otherwise evaporate at a 225°-250° smoke does not happen with sous vide. There’s no debating this. The texture is different. I’m sure some prefer it, but I do not. I cooked 2.5” ribeyes tonight to a perfect mid-rare+ In less than 30 minutes over charcoal and post oak chunks. The same steaks reverse seared via sous vide would not have been the same. Know how I know? Cause I’ve tried it, multiple times.

I get it, you like sous vide and want to defend it. I’m just giving my opinion as someone who has tried both.

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Ok, braised…..

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No, this is the same as your boil argument

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The truth remains.

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no

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in my opinion, it produces inferior results

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yes, your opinion

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The texture is different.

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yep, more complexity

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I’m sure some prefer it, but I do not. I

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it's all about what we all like

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I cooked 2.5” ribeyes tonight to a perfect mid-rare+ In less than 30 minutes over charcoal and post oak chunks.

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30 mins? why not high heat, 600-700? 30 mins is not reverse sear, just kind of sitting there on medium heat for 30 mins

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Cause I’ve tried it, multiple times.

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maybe so. you do how you like it.

I had something similar one time in Barcelona. It was delicious, would eat it again.