Need some opinions on my plan - Baltimore Pit Beef

[Danjohnston949]

That's One Of The Steps I Forgot Andy❓ I have Noted on Others Posts
That They Don't Brine or Season Before SVD❓ Dan

[Troutman]

I'm sure Max will chime in but what he means is once the bath is done you want to shock it in a pan if ice water to stop the cooking process and cool the meat. That way you don't over cook it when you do the final sear.

[andy.wpg]

150F on the smoker is not a good idea. Right in the bacterial danger zone. for a long period of time. If you want to smoke at that temp, you will want to fully pasteurize the beef first, like 6 hours at 135.

Try 225F for an hour. You're just trying to build a bit of browning.

Sous vide at 155 for 8 hours.

Shock in ice water.
.

I wondered about 150 myself, but knew the experts around here would correct ne. Thanks!

Would there be any benefit in going longer than eight hours?

Second question: Could you explain the shock in ice water? What is the purpose of this?

[andy.wpg]

andy.wpg, Where th Heck Have You Been Buddy❓ I Was Kind of Looking Forward to Seeing You and Your Buddy when You Were On Your Way to Brainard to Officiate the Sports Car Races❓ Next Summer For Sure❓

We went a different route last year - it appears to be somewhat quicker.

As to this year, we'll talk closer to the date. Its still seven months away!

I will be very interested to see what you did.

Andy

[Danjohnston949]

andy.wpg, Where th Heck Have You Been Buddy❓ I Was Kind of Looking Forward to Seeing You and Your Buddy when You Were On Your Way to Brainard to Officiate the Sports Car Races❓ Next Summer For Sure❓

I Am Not Sure I Can Be Much Help to You on Your Sou Vee/Smoke Question❗️ I Have Only Souix Veee Douixed one Chuck Roast Todate and I Think I Screwed That Up‼️ Basically I Did What You Propose,
Dry Brined for 24 Hrs in a Bag in Fridge, Dry Rubbed +- 6 Hrs Ahead of the SVD❗️ I Don't Recall the Temp and Times❗️ I Finished it by Searing in the Weber and a Vortex❗️ I'll Try to Find My Previous Post and Pics and Put Them Up for You❗️ I do Recall Thinking the Roast While Tender was Over Cooked and Tasteless❓
IMHOP, From a Backyard Cremator in Fargo ND, Dan

[Potkettleblack]

150F on the smoker is not a good idea. Right in the bacterial danger zone. for a long period of time. If you want to smoke at that temp, you will want to fully pasteurize the beef first, like 6 hours at 135.

Try 225F for an hour. You're just trying to build a bit of browning.

Sous vide at 155 for 8 hours.

Shock in ice water.

Sear on Warp 10.

Slice.

Profit.

Guga & Ninja are prolific videomakers. They're also not the most well informed cooks. I mean, they tested the best way to do garlic on a steak in SV.

[andy.wpg]

Even though we are in the depths of winter - I need to taste some smoke! This weekend is supposed to be fairly mild, so, on that basis I want to do Baltimore Pit Beef sandwiches (Meathead version).

Since I got my sous vide circulator, I want to try this method:

Friday evening:
-Inject the meat (3-4 pound bottom round) as per the recipe and dry brine overnight.
Saturday:
-apply the rub (Mrs O'Leary's Cow Crust) and into the smoker at 150F with hickory for three hours.
-bag and into the water bath at 150F (we like it on the well-done side of medium)
Sunday:
-after 24 hours in the water bath, onto the gas grill to sear.
-serve and enjoy!

Any opinions on this plan? The 150 temp of the smoker is based on a lot of videos by Guga (Sous Vide Everything channel on YouTube).

Thanks for any advice!