[PorscheGAL]

I am bringing this one back to the top. I have an Anova unit coming this week. I have scoured websites: ChefSteps and Serious Eats being the best so far.

My son has requested the Creme Brûlée first.

But my question is: Instead of searing, can I smoke something after sous vide? For instance I have found recipes for brisket. Can I sous vide it and then smoke it? How does the temps change? For a brisket if I want it to just shred when I cut into it, I usually cook it to about 205 degrees. Does sous vide change the end internal temp? Thanks guys.