Sous vide after of before smoking?

[deanw]

Hi gents,
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.

 

[deanw]

Hi gents,
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.

Decided to SV first (decided to get one of these in the end since I don't have an attachment to run Anova with a pot, and took almost 2 days to soak it in marinade), smoke later (using Kamado and apple wood chips) and that's what I got. It was a good decision, and meat was extremely tender and delicious. No carving knife needed, just two forks, and some Lamb Sauce.
I consider it was a success. Can share a recipe in case someone need this.