Quote:
Originally Posted by Megatron96
Smoked some Chicken leg quarters and some St. Louis style ribs yesterday.
I didn't have time to sit and fuss with a traditional smoker, so these were done using the sous vide method, 165 degrees for 14 hours for the ribs (two racks, or the time would've been closer to 12 hours) then 40 minutes on the smoker, and 3.5 hours for the chicken at 160 degrees, smoked for 40 minutes, with some applewood chunks. Would've smoked the corn as well, but mom and the GF aren't fans of smoked corn.
Trick here is to drop the bags of meat into an ice bath for at least an hour after cooking to firm up the flesh. Otherwise if you go directly to the smoker it can be a little mushy sometimes. Then smoke at 250 until the internal temp hits at least 130. |
Interesting. Does smoke penetrate precooked meat? I have my doubts but I've never tried it.