First go at SVQ -

[BFlynn]

Got my Joule yesterday. Going to do a first attempt at SVQ today.

I've got a Nolan Ryan angus chuckie that's dry brined and rubbed. I'm going to attempt a medium rare / medium chuck roast, following Troutman 's medium rare brisket.

Also putting a flat into the cure to do pastrami in a few days.

[klflowers]

Take another look at Troutman's method and try the qvq instead of the svq. The first q adds a bit to the finished product. Congrats on the Joule; I think you will like it.

[BFlynn]

I guess QVQ is what I'm doing.

The chuckie is about to go on the SnS.... .then Sous Vide for a while, then finish on the SnS

[klflowers]

BFlynn, you know what detail oriented nerds we are around here. Got to use the correct acronyms or else lol. I have done a couple chuckies using that method, and they are excellent. Of course, pretty much all of the recipes on this site are excellent.

[HawkerXP]

You've gone to the dark side my friend.

[BFlynn]

https://www.youtube.com/watch?v=Q1qVJ8bTwuw

What can I say? I've been tempted!!

[bbqLuv]

Mother-in-law, Oh no! I should say that now that I am married to one.

[BFlynn]

So far.....

Dry brined


rubbed with POG and santa Maria seasoning

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put on the SnS with a good chunk of Louisiana pecan at 230 f



Took it to 120. Bark isn't quite as set as I'd like..... But it was 120 already.


Got to use my vacuum sealer that's been on the shelf for way too long.

Bagged. Then double bagged, just in case.


Into the pot with the Joule set at 130

[klflowers]

Looking good

[BFlynn]

Thanks. The pecan smoke was definitely coming through.

Now I just have to wait. I hate waiting!

[Waiting for the Worms]

If you are going to leave the top of the pot uncovered, make sure to keep an eye on the water level. Not that I would know from experience, but waking up to the low water alarm, I have heard, is no fun.

[HawkerXP]

Just put it the PBC and be done already!

[BFlynn]

I really have thought about that, oh, twice in the last 2 hours.....

[Troutman]

Oh boy I get excited when I know what’s about to happen!! Can’t wait to see the results

[fzxdoc]

Following this topic with knife and fork at the ready.

Kathryn

[Waiting for the Worms]

You won't be needing the knife.

[BFlynn]

Its been in about 30 hrs and feels pretty tender when I squeeze it.

It squeezes more at this point than I would have imagined.
Going to at least let it go til morning. And check at the 40 hr mark.

[Bkhuna]

I'm gonna have to call in sick today while I impatiently wait the final pic's.

[bbqLuv]

You are doing good, so far. enjoy a PBR at the bar.

[BFlynn]

48 hours and it seems soft....

into the ice bath and fridge til tomorrow

Will definitely have pics tomorrow

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[BFlynn]

Update

Took out of the bag. Wasn't a lot of purge, but it WAS thick.



Patted dry.

There isn't a lot of bark, to speak of, but some. Not like Troutmans.
Rub seemed thin, so I hit it with more POG.



Back on the SnS - Rockin 225 ish.
IT is 40. Will pull at 130, regardless of bark and see how it comes out.


Optimistic about the taste/tenderness. less so on the bark.
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[BFlynn]

[T-bone]

Looks awesome! I’m gonna have to dig a chuckie out of the freezer.

[BFlynn]

Bark was soft for sure, but pretty tasty.
Very tender!
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Over all, mostly happy.