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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.
Quote from: hughver on December 23, 2021, 12:02:38 PMI 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?