I wanted to try sous vide and smoking some beef, I have been reading all the posts about it that I see. I chose smoke-sous vide-smoke approach.
I started with a 3 lb chuck roast that was about 3 inches thick. Dry brined overnight in the fridge, rubbed with bbbr and put in the stickburner with red oak at 225-250. I planned on about 4 hours. Turned into a 6 hour cook as errands took longer than expected. Returned home to IT of 139deg. Vacuum sealed and put into sous vide bath @ 155 for 22 hours. After a couple hours my wife told me that a bluebird was trying to nest in my smoker. I saw the male bird flying to the chimney of my cooker a couple times and the fire was not completely out yet.
Since the cook was going to be running until the next day, I built a bluebird house in hopes of attracting them to it instead of my smoker. Within an hour of putting it up they were investigating the new house.
Day 2 - I watched them carry nesting material from the yard to the bird house.
Chuck roast came out of bath at noon. Ice bath for a quick cool down. I lit an oak fire again and shot for a pit temp of 300-350 for a quick heat without a stall.
Worked like a charm-steady IT temp rise to 195. The first time I used a Christmas gift of Webber Igrill with 2 probes. The graph shows a perfect steady climb.
Now for the good stuff-pics of the meal.
thin blue smoke @ 305 deg.
Bluebirds new home.
Bark on chuck!
Sliced on the bacon slicer.
Salad that my wife made with homegrown lettuce and out house cured bacon.
Plated. Turned out very much like brisket. And lots of leftovers for the lunchbox this week.
I started with a 3 lb chuck roast that was about 3 inches thick. Dry brined overnight in the fridge, rubbed with bbbr and put in the stickburner with red oak at 225-250. I planned on about 4 hours. Turned into a 6 hour cook as errands took longer than expected. Returned home to IT of 139deg. Vacuum sealed and put into sous vide bath @ 155 for 22 hours. After a couple hours my wife told me that a bluebird was trying to nest in my smoker. I saw the male bird flying to the chimney of my cooker a couple times and the fire was not completely out yet.
Since the cook was going to be running until the next day, I built a bluebird house in hopes of attracting them to it instead of my smoker. Within an hour of putting it up they were investigating the new house.
Day 2 - I watched them carry nesting material from the yard to the bird house.
Chuck roast came out of bath at noon. Ice bath for a quick cool down. I lit an oak fire again and shot for a pit temp of 300-350 for a quick heat without a stall.
Worked like a charm-steady IT temp rise to 195. The first time I used a Christmas gift of Webber Igrill with 2 probes. The graph shows a perfect steady climb.
Now for the good stuff-pics of the meal.
thin blue smoke @ 305 deg.
Bluebirds new home.
Bark on chuck!
Sliced on the bacon slicer.
Salad that my wife made with homegrown lettuce and out house cured bacon.
Plated. Turned out very much like brisket. And lots of leftovers for the lunchbox this week.
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