PBC: Dino Ribs, Chuck Roast, Picnic Roast with a Sous Vide Rest

[KuKuPuffs]

Really loaded up the PBC over the weekend

Dino Rib (3 bone): 7lbs
Chuck Roast x2: 2.5 lbs each
Picnic Roast: 5lb

Goal is a no wrap smoke with FOGO charcoal at 280F then into a sous vide bath rest at 155F until serving time (lunch) the next day

Fun Tip I used the PBC Skewers for the Chuck roast. They fit perfect and provide good support.




Chuck roast below hit 150f in about 2.5 hours. I pulled it out and Vacuum Sealed and into the sous vide bath



Dino Ribs (right) below hit 203 after 7 hours and was probing buttery smooth and the meat was jiggling like Jello. Let it rest until internal temps fell to 150f, removed from bone and into the sous vide bath it goes.



The Picnic Roast (left) was only at 180f but my charcoal was basically spent and PBC temps has dropped to 260 now. Wrapped it in aluminum foil and into the oven to finish to 203. Even after that the meat probed a bit tough hoping the sous vide bath will help tenderize it.

The Sous vide Rest was about 20 hours.

The picnic roast was tender and probed way better and shredded easily. Sous vide helped big time.


The Chuck had a great smoke ring even though it was a short 2.5 hour smoke



And the highlight of the show, the dino rib was just oozing with moistness. The fat was all golden yellow from the rendering It was so tender I actually shredded half of it for pulled beef sandwiches. It was fantastic.



first time doing the dino ribs, will definitely try it again. I really like this method of Sous Vide Rest since the next day I don't smell like smoke and up since the crack of dawn to try and make lunch for everyone, and I have time to chat with my guests without panicking of when BBQ is done. It's just, when does everyone want to eat? now? sure let's start slicing.

[Purc]

Great cook.

[Jfrosty27]

Love it! Boy those dino ribs are really thick. I do them often and in fact I have a rack defrosting in the fridge right now for this coming weekend. But I never get them that thick. Wish I did!! They look terrific.

[bbqLuv]

You Done Good as a good cook should

[HawkerXP]

PBC, PBC, PBC!

[Oak Smoke]

Beautiful cook, Congratulations!

[Santamarina]

Sous vide seems like a great way to do long holds. Why don’t we hear about this method? Seems to have worked well for you; and seems like another check on the PROS column for reasons to own a sous vide.

[shify]

Is the long hold is really all that different than just normal SVQ?

I know the chuckie was cooked in a standard SVQ approach but the dino ribs were smoked to finish and then SV hold, so curious the benefit, if any, of one approach vs. the other.

To say it another way, is there an appreciable difference in smoking to 203 and then doing a 20 hour SV at 150 vs. smoking to 150 and then doing a 20 hour SV at 150.

[KuKuPuffs]

shify i thought about this as well. I actually googled a dino sv recipe but the time is way longer, 48 hours was the recommendations I've seen, so in my case smoking it to 203 made sense, since I was only holding it in the SV overnight. If I had more time, I probably could've smoked to 150F first and then SV for the next ~48 hours and achieve similar results.

[FireMan]

I'll take a handful of everthang!

[RonB]

Grate lookin' cook!

[Soonerpop]

Great cook! I’ll try a little of each, please.

[John Henry]

KuKu: Congrats on this awesome idea and follow through to successful completion!

Thank you also for your informing everyone of this experience and your great photos and reports of success. Can you offer a bit more info, please on your SV temp--altho it was for 20 hours, i was not able to find reference to your SV temp. Did your SV temp vary for any of the products, or were you consistent in your SV temps, please?

Also, please: Did you finish any of the items on your grill or smoker following SV to help bark/crust on any of your items, please? Thank you again for your taking time to post and inform us all.

[KuKuPuffs]

KuKu: Congrats on this awesome idea and follow through to successful completion!

Thank you also for your informing everyone of this experience and your great photos and reports of success. Can you offer a bit more info, please on your SV temp--altho it was for 20 hours, i was not able to find reference to your SV temp. Did your SV temp vary for any of the products, or were you consistent in your SV temps, please?

Also, please: Did you finish any of the items on your grill or smoker following SV to help bark/crust on any of your items, please? Thank you again for your taking time to post and inform us all.

Hi. I had the SV temp on my 3rdish sentence. It's 155F as that was the recommended cooking temperature for a Chuck Roast Sous Vide Que from serious eats. I knew I was going to pull my Chuckie early and I figured 155F would be fine for my Pork and Dino Ribs to hold at the same temp.

I did not finish anything on a grill. I basically took it out of the bag and just started slicing to eat. At this point, i definitely didn't have crispy bark and everything was just covered in glistening moisture. The Dino ribs however still had a bit of bite to it on the bark. but it definitely was softened

[Henrik]

Now that’s a cook alright! Smart to use the SV for holding 👍👍👍

[Dr J]

I had never thought of doing a sous vide rest. I assume you sous vide at 150 for all that time? Thanks for sharing, I am going to try this.

[KuKuPuffs]

I had never thought of doing a sous vide rest. I assume you sous vide at 150 for all that time? Thanks for sharing, I am going to try this.

to clarify. after I was done smoking everything. they all went into the sous vide at 155F from roughly...4pm until 12 Noon the next day (20 hours)