Originally Posted by AZScott
The heating element couldn't be electric. For sous vide, if you can maintain that temp in a smoker for a long period of time he'd be good to go from what I know of the rules. I don't believe that there is a rule against putting your meat in a bag, vacuuming it and dropping it into circulating water around 140 for a long time. Technically, it's so far removed from bbq. I think since it's cooked submerged underwater in a bag that all of us know how the ruling would come down on this one.
Ah here we go. I looked at the rules KCBS 2011:
8. Parboiling and/or deep‐frying competition meat is not
I really think that rule, while a lawyer may argue it, would cover sous vide.
People are poaching chicken in oil and poaching their briskets in juice now. Competitors routinely braise their ribs and butts. It's not parboiling since you never hit 212 and the meat isn't exposed to the water.
Sounds like it's legal (until someone complains)