Thought I'd share this chuckie cook here in the beef channel instead of SUWYC since RustyHaines just posted a very similar cook over there (#391, shout out to Rusty).
I started with a boneless prime chuck roast, vac sealed and let it wet age for almost 2 weeks in the fridge.
> SV @ 135x36
> Shocked in ice bath, and refrigerated for 3 days
> Dusted with a combo of Oak Ridge BBQ Black Ops & Char Crust Roasted Garlic Peppercorn
> Smoked on brother-in-law's new SNS kettle with lump and oak to about 125 internal temp
> Finished with a ~1+ min per side sear over the hot coals
> Sliced and served over a board sauce of fresh oregano, thyme, garlic, olive oil, butter and lemon
Excellent cook, tender, juicy, bold and beefy, never mind the excellent price point. Highly recommended.
I started with a boneless prime chuck roast, vac sealed and let it wet age for almost 2 weeks in the fridge.
> SV @ 135x36
> Shocked in ice bath, and refrigerated for 3 days
> Dusted with a combo of Oak Ridge BBQ Black Ops & Char Crust Roasted Garlic Peppercorn
> Smoked on brother-in-law's new SNS kettle with lump and oak to about 125 internal temp
> Finished with a ~1+ min per side sear over the hot coals
> Sliced and served over a board sauce of fresh oregano, thyme, garlic, olive oil, butter and lemon
Excellent cook, tender, juicy, bold and beefy, never mind the excellent price point. Highly recommended.
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