Sous Vide and Smoked Chuck Roast

[Jerod Broussard]

Sous Vide Then Smoked Chuck Roast

I guess I'll let them ride for about 24-26 hours at 130.5. They've dry brined for almost 24 hours. They'll go on the kettle about midnight Saturday.

[DWCowles]

This is the thread that I was waiting for

[Jerod Broussard]

I felt since they need to go so high to pull, I might could break down the "internals" a bit first. The rub will be able to sit on them dudes for at least 36 hours. Big Bad Beef with a touch of cumin.

I was going to put onions and bell peppers in the bags too, but I prefer just to sautee that stuff at serving.

[DeusDingo]

since they have been SV'd what temp do you take them to on the smoker?

[Jerod Broussard]

DeusDingo that remains to be seen. I'm pretty sure I will get to 200+, but I will wrap at bark-30 and I am hoping I can do that by 185 internal.

[DeusDingo]

i remember Ernest saying he takes pork butts to a much lower temp when he SV'd them and they fall apart at that temp, so i was wondering if beef would do something similar - "158 for 24 hours for a full butt, will get you excellent pulled pork"

[Ernest]

There's really no need to get them to 200 after SV. I SV at 158 for pulled eating. Chill and Smoke then until good bark.

[DeusDingo]

...yeah - that...

[Jerod Broussard]

There's really no need to get them to 200 after SV. I SV at 158 for pulled eating. Chill and Smoke then until good bark.

I prefer flat you prefer point, BIG texture difference there.

[Jerod Broussard]

After 24 hours they felt as though they had loosened up some.
I told a joke and they both CHUCKled.

I saved the juices, curious to see if any collagen made it out.

Generous amounts of BBBR w/ a touch of cumin.

[fzxdoc]

I can hear Carly Simon singing "Anticipation" in my head. Let us know how it turns out, Jerod Broussard

I'm still trying to figure out the advantage to sous vide + smoking, so your cook will answer that question, no doubt.

Kathryn

[Jerod Broussard]

fzxdoc I did 40 hours with a brisket flat after corning so I only had to smoke the pastrami to my liking without having to steam afterwards. I actually smoked it for 16 hours on up to 201 and let it rest. Crazy awesome pastrami.

[HorseDoctor]

That sounds like it will be awesome! Next time your doing chuckies let an extra one sit in the "hot tub" @ 125-130 for 36-48 hours. Then through a quick hot sear on it. Compare that with a great ribeye steak.

[Jerod Broussard]

Yeah, that crossed my mind. Saw someone on Youtube do that with a brisket.

I just really hate grilling something I can throw in a tub of water, then throw in a pit, then rest, all without any really direct attention.

[_John_]

I'm interested about the collagen as well, I wouldn't think it would melt at that low temp, if it did that would be interesting.

[Jerod Broussard]

_John_ no gelatin in the bag that I can see. Really dark myo-water and some surface browning that sluffed off.

[_John_]

Sweet, thanks

[David Parrish]

Status?

[Jerod Broussard]

Not sure. They hit 190 at the 7+ hour mark. I felt they could use some more tanning time. That was 2+ hours ago. My Maverick is in another room(alarm reset for 203), and the pit is even further. #stillinbed

[Jerod Broussard]

Alright, 10 hours after I placed them in the pit and put the lid on and set the Auber for 240, they were at 199 and very probe tender but I don't think they're really at a pull apart tender quite yet. Plenty dark, the flash lightens things up.

I panned them with some water and covered with foil and put back in the pit. Set the Auber for 200 since we won't be eating for a while.

I just poured in the charcoal last night and didn't stack it and it looks like I have enough for at least three or four more hours.

[David Parrish]

Why are you using that raised rack?

[Jerod Broussard]

No flipping required, perfect 360 barkness.