My family likes my BBQ and when I got my Anova 10 weeks ago I wanted to work Sous Vide into my Q. So far I've done Baby Back Ribs Good but need refinement. 4 hours on smoker at 180 and SV 7 hours at 165. Next time I'm dropping SV time to 5 hours.
Boston Butt, 6 hours on smoker at 235 and 20 hours SV at 165. Came out great.
Full packer Brisket. 4 hours smoke at 180 and 36 hrs SV at 155. I pulled the Point out of the SV bath early and put it back on the smoker to make KC Burnt Ends. Both the sliced Flat and cubed and sauced Point met my expectations.
One thing I like is that the bark holds up to SV.
I would love to hear from others interested in this approach.