Cool results, Bob! I'm not real crazy about the recipe's technique, so I plan to try this in reverse (like I did for the combo SV/SI pastrami). Smoking first yields a great smoky taste (better than liquid smoke in the bag - it's the real stuff!), then SV, then a reverse-sear in the oven for the bark. I now have a 22 qt Cambro container that I think is deep enough to do a small packer in!