Page 34 - Sous Vide Que

on ribs and beef brisket. Smoke from wood chunks or chips on a gas grill is very mild. Smoke from a pellet smoker is more pronounced, but still delicate. Smoke from wood chunks on charcoal is stronger and how strong depends on how much wood you burn. Smoke from logs and wood embers is stronger still. Then there is the difference between white smoke from smoldering wood and blue smoke (almost invisible) from burning wood.
. We have a detailed discussion of wood, combustion, and smoke on AmazingRibs.com.
It helps that sous vide foods are wet when they come out of the bag because .
. Just put it on the smoker or a grill tricked out for smoking in a 2-zone setup.
. A good technique is to chill the meat after sous vide and before smoking, then flavor it with a rub (again, do not include salt in rubs because the meat was dry brined prior to the
sous vide process), then warm it on the smoker to a pleasant sensation in the mouth, in the 120 to 140°F range, and finally hit it with a sauce. Here’s a slab of sous vide baby back ribs after only an hour in the smoker. As you can see, the surface is browning and some of it is pinking.
type of wood you use is also a factor, but less important than you
may have been led to believe
The
smoke sticks better to wet surfaces
For maximum smoke
adherence, don't pat dry the food when it comes out of the sous
vide bag
Plus, because the surface is wet,
evaporation cools the surface in the smoker, so the internal
temperature of the meat barely rises, allowing you to maintain your
preferred doneness
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