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Feb 12th, 2024
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 Re: Sous vide deer roast question
[Re: whitewing maniac]
#7039914
01/16/18 01:27 PM
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Joined: Apr 2005
Posts: 43,950
Stub
THF Celebrity
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THF Celebrity
Joined: Apr 2005
Posts: 43,950 |
Looks great 
 Faith, Family and Freedom 
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Re: Sous vide deer roast question
[Re: whitewing maniac]
#7040132
01/16/18 04:09 PM
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Joined: Dec 2012
Posts: 5,795
MeanGreen85
THF Trophy Hunter
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THF Trophy Hunter
Joined: Dec 2012
Posts: 5,795 |
Try smoking it for an hour or two before sous vide next time. I’ve done this with a few pork butts and briskets, and the meat seems to pick up more of the smoked flavor when cold as opposed to afterwards. I always finish mine on the smoker too - just long enough to regain the bark-like texture on the exterior.
It’s a bit more work, but the results have been very consistent.
Last edited by MeanGreen85; 01/16/18 04:10 PM.
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Re: Sous vide deer roast question
[Re: MeanGreen85]
#7041639
01/17/18 03:26 PM
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Joined: Jun 2013
Posts: 8,162
whitewing maniac
OP
THF Trophy Hunter
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OP
THF Trophy Hunter
Joined: Jun 2013
Posts: 8,162 |
Try smoking it for an hour or two before sous vide next time. I’ve done this with a few pork butts and briskets, and the meat seems to pick up more of the smoked flavor when cold as opposed to afterwards. I always finish mine on the smoker too - just long enough to regain the bark-like texture on the exterior.
It’s a bit more work, but the results have been very consistent. Thanks. Cast also said to smoke first. But already had it in bath by that time and most things I've read about this machine was to smoke or sear after. I'm learning, it's all new to me.
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Re: Sous vide deer roast question
[Re: MeanGreen85]
#7041645
01/17/18 03:28 PM
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Joined: Jun 2013
Posts: 8,162
whitewing maniac
OP
THF Trophy Hunter
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OP
THF Trophy Hunter
Joined: Jun 2013
Posts: 8,162 |
Try smoking it for an hour or two before sous vide next time. I’ve done this with a few pork butts and briskets, and the meat seems to pick up more of the smoked flavor when cold as opposed to afterwards. I always finish mine on the smoker too - just long enough to regain the bark-like texture on the exterior.
It’s a bit more work, but the results have been very consistent. Temps and times on pork butts and briskets? Saw a 14# brisket done on YouTube, 62 hours after a 3 hour smoke.
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Re: Sous vide deer roast question
[Re: whitewing maniac]
#7042163
01/17/18 09:07 PM
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Joined: Dec 2012
Posts: 5,795
MeanGreen85
THF Trophy Hunter
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THF Trophy Hunter
Joined: Dec 2012
Posts: 5,795 |
I think I did the Brisket at @155F and the pork butt @160F. 24 hours for both.
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