I took ribs off the smoker 3 hours ago, vac sealed, and put in the bath. We just got back from lunch and when we walked in I smelled nothing. Don’t know why but I do double seal my Foodsaver bags.
Here’s what concerns me about chilling and re-smoking (and I have done it). The smoker is at a minimum of 180°F. The meat exterior will heat to 180 but the interior temp takes a couple of hours to catch up and my 145° Sous Vide meat is now 180 at the surface and somewhere between 180 and 145 until you get to the temp sensor in the probe thermometer. That’s what happens when hot smoking so how do I prevent that from happening? I smoke it first.
I really appreciate your input. You’re making me think and that’s always a good thing…