this post was submitted on 25 Aug 2025
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Sous vide would definitely cook it faster while retaining moisture. 100% do-able in 6 hours.
Okay but cutthroat kitchen requires the contestants to finish the dish in 30 minutes.
A small flat could be done hot and fast on a smoker in 5 hours and you'll get crust and some delicious smoke. However, you won't get as much smoke as you would low and slow.