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by Swannie
326 days ago
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From Meathead's posts, he talks about the smoke only being absorbed in the first part of the cooking. I had assumed that correlated to the temperature... I would be smoking first, then sous vide if I was going for smoke and internal texture. But if you're going for a bark/crust, I am not sure sous vide helps, as the moisture coming out of the meat is part of that process. |
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