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Probably the reverse becasue you want to accurately control the end temperature. And, atleast with a pressure cooker, comes out amazing.
by tayo42 1y ago
Probably the reverse becasue you want to accurately control the end temperature.
And, atleast with a pressure cooker, comes out amazing.
- Swannie 1y agoFrom 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.
- tayo42 1y agoYeah that's probably true about the bark