Sous vide after of before smoking?
An experienced smoker, came here looking for a piece of advice.
I got the Anova Precision sous-vide at BF, and I've only cooked a few bone-in chicken breasts since then. Wife liked the results, and so did I. But I've been fancying with idea of SV+smoking idea recently, like it's hitting two birds at once: I want to make a sous-vide for my wife and try something new. So I've got a ~2-3lb lamb shoulder for SV+smoking experiment.
Would you guys 1) smoke, then SV or 2) SV then smoke? And why?
Another question is whether it's OK to use a regular pot instead of a proper container, since, like, my current container might hold a boneless chicken, but it might be tricky to fit a shoulder in it.
p.s. - no matter how it turns out, I'm eating the evidence.
“Grilling is like sunbathing. Everyone knows it is bad for you but no one ever stops doing it.”
Laurie Colwin, 'Home Cooking' (1988)