I'm looking for info to help me with a Sous Vide Que chuck roast cook. I know there are some great articles on it. Looking for help on the smoking side. I was thinking I would throw it on a 175 pit and get some smoke for a couple of hours and then bump up the heat to take the chuck to 145 internal. Any advice out there?
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You cooking to medium-rare, slicing, or pulling. -
Jerod's question is key. What is the desired outcome? If you are going to smoke the chuck I am not sure why you would want to SV. If you are looking for it to come out medium rare for slicing, then a SV at 132 for at least 24 hours is how I do it. Then blot it dry and give it a sear.
It is of course possible to do that SV step, then remove the cut and dry it and chill it as quickly as you can, then bring it back to the same IT on a smoker to put some smoke and maybe a little bark on it in the ~hourish it would take to bring it back up. I've done both, and in my experience that extra effort isn't worth it, it really doesn't taste any different from just searing the cut over coals. My two cents, adjusted for inflation
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Thanks Guys - my crowd likes it well done like brisket. Maybe sous vide due doesn't help me for this kind of a Chuck cook. Or at least it adds a level of complexity I don't need. I'm going back to smoking it. Did foil boat last time, will try butter paper wrap this time.Comment
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I think you are choosing wisely. SV definitely incompatible with that kind of cook. I'm a huge fan of the foil boat approach, and chuckies are my fave thing to use one on. I tend to boat it up as soon as its stall is apparent. What sort of results have you gotten from your foil boat cooks? I haven't done a full wrap since I started boating...Comment
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have done foil, foil boat and butcher paper on my last 3 cooks. Last night's butcher paper was my favourite so far. I got a juicier result than foil boat and that is the priority for me. Wouldn't write him about the bark. Still under construction.Comment
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