Smoke => SousVide => Fz for later , or , the reverse ?

[rotuts]

ive been doing off and on smoking for some time .

 

outdoor w a pellet container on a closed Weber  ( cold )  and the same w the Weber ' Cooking '

 

these days , I have an InDoorSmoker  

 

https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/#comment-2412421

 

 

and am an big fan of SousVide , for many variations.

 

My Question :

 

any reliable information of evaluating the results :

 

1 )   LowTempSmoke ( for me IDS , 85 F , 3 hours w turning )  then SV for the appropriate time for the item InThebag    : fowl : 142F , 8 hrs

 

1 )  juts do the same thing in reverse SV the fowl , the ( saving those Jus'es )  IDS for 3 hours .  rebag , Fz.

 

 

Id really like to know if there are notable taste differences , between the two .

 

thank you.