Sous vide

[markem]

Originally Posted by massphatness

The proof of the pudding is in the tasting they say, and I have to say, I'm a little disappointed. The pieces of bark are decently flavorful, but the interior sections of the meat are decidedly lacking in any real flavor. It's extremely moist, which is a huge plus, but what I'm missing is that nice smoky quality I get when doing this on my Weber Smokey Mountain cooker. It's not inedible, but it will definitely need sauces to give it any real flavor.

I would recommend not serving without a sauce. We used our fave commercial BBQ sauce in small quantities and it was okay. I think that next time I will add some liquid smoke to the sauce. I've been cooking with onion salt good pepper and lots of freeze fried garlic powder and saucing at the end. We've been happy.

I did not sear last time but am thinking of doing so on the next one to get some crunchy bits.