Welcome to TheOhioOutdoors
Wanting to join the rest of our members? Login or sign up today!
Login / Join

Je fais la cuisine sous vide

Jamie

Senior Member
5,690
177
Ohio
Gawd, I can't wait to see how this turns out!


I forgot to take a pic of the finished product, but it was awfully good.

50 hours at 140 degrees in sous vide. in the fridge for two days. patted dry, seasoned with my rub, then indirectly cook/smoke with charcoal, oak and cherry at about 225 for about 3 hours or until internal temp reaches 150. I've done three flats exactly like this now, and I can't imagine doing it any other way. 3 hours is long enough to get bark and a nice smoke ring.