From 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 wou

From 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.