I agree with Mao Mao. The bag dilutes the smokiness with the juices, the smoking after results in a more concentrated flavor.

I'm all for the brisket experiment

Both Guga and Maumau are correct.

The more I keep experimenting with my sous-vide + Traeger the more I come across your videos. This holiday season, I am thankful for your dedication to helping the community.

I’ve done the brisket after and it was the BEST I’ve ever done! Actually fridged the brisket after the Sous Vide then smoked in the Weber kettle until internal temp hit 150. Smoke flavor was amazing!! Right now dry aging a brisket to Sous Vide and then smoke for SuperBowl Sunday!! Love your channel and have learned a TON! Been making everything you guys put out with it Keto friendly.

Definitely an interesting result. It’s been a common statement that meat won’t accept any more smoke after the internal hits 140°F. I’ve always been skeptical, but never put it to the test. Great job Guga! SVE / Mythbuster! 😂😂😂

I can't say enough how much I appreciate that you always link to EVERYTHING. It's been a godsend for me. I've found everything I wanted to buy without having to do any extra leg work. THANK YOU!!!!

I've done pork butt and brisket via sous vide but I smoke after to get that bark. It's FABULOUS, it's not diffult, and it completely removes "the wall" from the equation - there's just no guess work to the expensive cuts of meat and they turn out perfectly every time. I have my butcher season the cuts and vacuum pack for me so it's ready to sous vide when I get home. SHOUT OUT TO OUR AWESOME LOCAL BUTCHERS!

In my experience smoking brisket, tri tip, and pork rib roasts, sous vide first, ice bath, fridge for a few hours, then smoke it, it came out AMAZING! AND there was a smoke ring!

So Let’s Dooehh!!

Smoke before, gives the smoke flavor 14 hours to mellow out.

I can't believe you guys did this video because I cooked off a weeks worth of meat in the sous vide, a day before cooking my first pork butt via ghetto smoker that i learned to make on this channel. You're mind readers. I'm smoking the rest of the - after sous vide - meat when it stops raining!

Do the BRISKET EXPERIMENT!

Totally doing this for my super bowl party!! Guga you're the man!!

What a cliffhanger!!! I need that brisket video!!!!

There are multiple things that affect the outcome. Since they were smoked for the same time but one started at a higher temperature that would mean that one of them was at the peak temp for a longer time than the other so it's going to change the end product. And I also imagine some of the smoke flavor did get bled out from it cooking sous vide after the smoking. Glad you tested this so I don't have to!

I finally have a sous vide machine now, thanks to you i’ve been wanting one for some time now, plan on making your recipes and hopefully they come out as amazing as your seem guga😂

My 8 year old daughter said after, I said before. She did a (in ur face) dance when u guys choose B. Haha

I think also smoked after dries it out and concentrated the flavor. It probably gives it a better bark. I like to sousvide meats and cool them down for meal prep. Then I use my toaster oven to heat it back up and also dry out the exterior. It helps dry it out and get a great crust with a cast iron pan or a torch without overcooking.

I would love to see a brisket challenge on whether to smoke first or after sous vide. This is my first comment and you guys are the first Chanel that I subscribed too. I also want to thank you for teaching me how to sous vide. I've been watching for over 2 years. Some of the other Chanel's I like are T-Roy Cooks, Baby Back Maniac, Mike Chen-Strictly Dumplings and of course just recently Salty Tales. Today I'm doing brisket, pork ribs, beef ribs, pork loin and chicken. Heading to Booth Bay Harbor Maine and I'm bringing a lot of smoked/Sous Vide meats to my friend Sprague's Lobster. Love your Chanel and thank you so much for all I've learned.