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[Jon515]

My wife and I are going to be traveling to my parents house this year instead of them coming for Christmas dinner.  My Mom wants prime rib (I typically make that on my smoker) My question is, can I run the roast in smoke at low temp and not cook it all the way, vac seal it and finish it via sous vide then sear on a gas grill?

Thanks,
Jon

[1MoreFord]

While I've never done this I don't see why you couldn't.

[yorkdude]

I have never tried it but my biggest concern would be the distance for food safety.
No idea how the final result would play out.

[urnmor]

This is a tough question to answer do to the unknowns.  How far to your parents house, how large the roast and how much time will you have to SV before dinner.  Also could you not just cook it at your parents house on their grill. I apologize for not being able to provide more assistance. 

[Bar-B-Lew]

Check this out.

https://pelletfan.com/index.php?topic=4010.0

[Brushpopper]

You could take a smoke tube and pellets and cook it on their gasser real low until it gets to the temp you want to SV it.  I have no experience with gassers or SV so you can take that for what it is worth.  Probably not worth 2 cents

[Jon515]

Thanks for the feed back! I am going to smoke it on low today for a few hours, then vac seal and put it in the freezer. I will have 8 plus hours to sous vide if I need it.

[02ebz06]

If you are no more than a couple hours from your parents house, smoke it to whatever IT you normally do.
Then FTC it. Should stay hot for hours.

[BigDave83]

I would smoke SV appropriate time for the size roast you have. Then just put in the fridge. It will keep for weeks in there. When you get to where you are going you can retherm it SV then sear off.

[hughver]

I frequently smoke a roast to 120° IT, sous vide at 130-135° for 4-36 hours (depending on the quality of the meat), vacuum seal, freeze, thaw, then reheat to desired serving temp. in grill. Save juices from sous vide for au jus.

[Bentley]

Yes you can.

[pmillen]

I frequently smoke a roast to 120° IT, sous vide at 130-135° for 4-36 hours (depending on the quality of the meat), vacuum seal, freeze, thaw, then reheat to desired serving temp. in grill. Save juices from sous vide for au jus.

This appears to be a good method for some of my situations, Hugh.  Does the smoke flavor stay with the roast after SVing it?

[Bar-B-Lew]

I frequently smoke a roast to 120° IT, sous vide at 130-135° for 4-36 hours (depending on the quality of the meat), vacuum seal, freeze, thaw, then reheat to desired serving temp. in grill. Save juices from sous vide for au jus.

This appears to be a good method for some of my situations, Hugh.  Does the smoke flavor stay with the roast after SVing it?

I can't speak for Hugh, but from my limited experience it did.

[hughver]

Yes, the smoke flavor definitely stays after sous vide. So much so that my wife who is not fond of smoke, sometimes won't eat it.