Why not sous vide and then smoke for a nice crust?
jsaf420
I’m responsable for bringing turkey to thanksgiving, 8hrs away. I’m thinking I’ll brine and smoke it the day before we leave. Vacuum bag it and reheat with SV at the in laws.
Are you just getting a few hours smoke on it or full cooking and holding ? I’ve had success taking turkey breast to 145 for 2.5hrs before. What are your times and temps ?
derkaderkaderka
Smoke then SV is the way to go. I’ll die on that hill.
nervemiester
SV has produced the best results for me with a turkey breast.
While I have never tried it, others have said trying SV with a full bird is NOT a good choice.
cbetsinger
I find sv after smoking really really enhances the smoke flavor into the meat, to maybe a little strong for my taste. So I do it the other way around. Any report on the flavor profile for you?
5 Comments
Why not sous vide and then smoke for a nice crust?
I’m responsable for bringing turkey to thanksgiving, 8hrs away. I’m thinking I’ll brine and smoke it the day before we leave. Vacuum bag it and reheat with SV at the in laws.
Are you just getting a few hours smoke on it or full cooking and holding ? I’ve had success taking turkey breast to 145 for 2.5hrs before. What are your times and temps ?
Smoke then SV is the way to go. I’ll die on that hill.
SV has produced the best results for me with a turkey breast.
While I have never tried it, others have said trying SV with a full bird is NOT a good choice.
I find sv after smoking really really enhances the smoke flavor into the meat, to maybe a little strong for my taste. So I do it the other way around. Any report on the flavor profile for you?