Custard, and anyone else .....
Thoughts about smoking, then sous vide ?
A guy's post ....
Started with about a 4.5 pound chuck roast that was tied up and vacuum sealed with McCormick's California Style Garlic Pepper blend, and left to sit in the fridge for 24 hours..
Then into the Sous-vide for 36 hours at 155 degrees.
After 36 hours, it's time to ice it down and put away in the fridge until smoking time.
Since it was windy and cold here, I deployed my little shack to cut the wind out and left the chuck go for 3 hours at around 250. Hickory was the wood used for smoke
Sliced and ready for Thanksgiving dinner. In my opinion it was just a little dry, so the next one is going to cooked at 145 for 36 hours, and smoked for 2 hours. The guest's devoured it all, so they thought it was good, and that's what matters to me.
And one guy's suggestion .....
Looks real good to me!
If it was a little dry, then I would suggest smoking it first to an IT of 150, then SV at 155 for 24 hours. That’s the way I do brisket flats & they are always tender & juicy. You can add more seasoning to the bag with about 1/4 stick of butter for even more flavor.
Jobu, this pic is for you.
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