Sous Vide and Smoked Chuck Roast

[Jerod Broussard]

15 hours after the Pit was lit and the meat was loaded, it was more than ready to pull and still had ample charcoal left to go for at least 2 or 3 more hours.

Tortilla, caramelized onions and mushrooms, mozzarella cheese......

[David Parrish]

Looks great!

[Jerod Broussard]

It had no choice.

[Jon Solberg]

It does! Looks beyond good.

[DWCowles]

I'm going to do this...Thanks Jerod Broussard

[Jon Solberg]

I must admit the Faux BQ looks really good! Better than I thought it would.

[David Parrish]

You can throw it under a broiler for a minute or two to get the bark back in shape. There's always a way

[Jon Solberg]

Like I said fauxBQ. ; )

[Jerod Broussard]

I loathe post cook bark reinforcement. Either slice, rest, or pull.

[richinlbrg]

That looks GREAT!!!

[DWCowles]

You need to get an Anova Jon Solberg and we all can start a sous vide club

[Jon Solberg]

[DWCowles]

Party pooper 😂

[fzxdoc]

So, Jerod Broussard , will you be sous vide-ing all of your chuckies from now on? Was the flavor, texture, etc better when the meat is placed in the sous vide setup for several hours first and then smoked for several hours?

I'm trying to see where a sous vide machine would fit into my already TNT smoking techniques and provide a clear advantage. I can certainly see its advantage for the sous vide/quick sear methods for uniformity of result, but can't quite figure out what it does for meat that goes in the smoker.

Those are some yummy-looking photos, BTW. I bet the tacos were off the hook delicious.

Thanks in advance,
Kathryn

[carolts]

Very nice. But now I'm gonna have to try sous vide myself.

[Jerod Broussard]

fzxdoc The first one I did all the way on the pit I didn't go high enough to pull well. I'm going to try another and go that route so I can compare.

This dude was super juicy. Course resting in a humid environment for almost 5 hours at 200 will do that. Had NO idea what time we would be getting out of church so I had to roll with that.

[Craigar]

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

Just don't forget to doctor up the Heinz.

[Breadhead]

Jerod Broussard ...

Nice cook! I'm going to buy me a Chuckie and duplicate your cook with my SV circulator & my BGE. I'm loving how easy that combination of gear makes everything.

Let's all make bets on how long it will take Jon Solberg to join the Sous Vide club.😆

I say it's no more than 5 weeks.😎

[richinlbrg]

EVEN I am weakening on sous vide, and that says a lot!

[Jon Solberg]

HAHAHAHA. I'll tel you this. I'll get one once I figure this BBQ thing out. : 0

[Breadhead]

Jon ...

I've watched your posts and it appears to me you've got the BBQ thing figured out already.😎

I'm sticking to my 5 week bet.😉

[oldsteve]

Getting ready to sous vide a nice chuck roast tomorrow. Today I decided to check temperatures on my new Anova at the 120°, 135°, and 165° points. I used two of my ChefAlarms in the pot and was glad to see that temps were within .3° of each other. Now all I have to do is figure out what the hell I'm doing! The more I read, the more confusing some of the times and temperatures you find on the internet become.

[Jerod Broussard]

On a regular chuck roast that is plenty fatty I plan to go 48 hours at 130.

I have a "tender cut" that is pretty lean.

[Breadhead]

Welcome to the Sous Vide party Guest ...

You're going to love that cooker. I'm having lots of fun with mine.

Who knew you could poach an egg in the shell? Break it open and out drops a perfect poached egg.😳

It cooks fish like a dream too.

[scottranda]

I finally ordered a SV, so I'm going back and looking at everyone's SV cooks.

My question is: Was the SV worth it? It spent 24 hours SV, then 15 hours on the smoker. Regularly pulled chuckies take ~12 hours anyway.

Your results speak for themselves, so I'm not denying that. Just trying to gather "why" or "if" it was worth the extra 24 hour SV hot water bath.

[Jerod Broussard]

I like the sous vide to ensure tenderness. Definitely worth it. Can't wait to get my pastrami out the cure.

[scottranda]

Thanks!