Kudos for
" When you braise meat in the oven, it comes along with a delicious free sauce. When you braise meat in the bag, it never browns up and you have to really work to create a sauce from the cooking liquids. "
Braises are delicious , and have been perfected over many millennia . but the deliciousness is in the sauce.
the meat is nowhere near its try potential , as the flavor in that sauce used to be in that meat.
SV that meat , brown it , and figure out how to make that sauce another way would be much tastier , but a lot of work.
Ill keep your ideas in mind for a pre- and post- smoke.
"" I do the final retherm smoke -------It also helps dehydrate the exterior '
Ive found > 130 smoking might taste nice , but dries out the meat. Im wondering where you re-hydration is coming from.
of course , it you had a Combi-Smoker and smoked at 100 % humidity nice !
" SVE guys are goons " very entertaining goons if you can get past their shtick
and also they offer consistent analysis based on their criteria for Number A , number B etc
that's their value. and Ive leafed a lot from that analysis , given its constraints.
