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Sous vide chuck and brisket

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    Sous vide chuck and brisket

    Based on the Kenji article in the most recent topic, I'm cooking a 2.5 lb chuck roast and 2 lb brisket flat. I'm going sous vide @155 until tomorrow afternoon and then I'm going to smoke until finish.

    Kenji says to cool off to room temp before smoking. Does anyone disagree with this? I've seen a lot where people have been taking out of the bag and cooking until IT of 203. Recommendations?

    #2
    I prefer to chill. Then put the smoke to it.

    Comment


      #3
      I think you will get more smoke adhesion with cold meat.

      Comment


        #4
        I too prefer to chill it before putting it in the smoker... After I hit it with some beef love and put my rub on it.👍

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          #5
          +1 on chilling ... and that applies to all SV'd proteins headed to the smoker.

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            #6
            Better bark or no difference?

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            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              I guess it might be possible to get a better bark since the fact it is chilled increases cooking time. But I think really at the end of the day the difference might not be much on these long cook meats.

            #7
            Looking forward to some photos of your finished chuck roast and brisket flat!

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              #8
              Taking it to 203 is completely unnecessary after sous vide. It will be pullable long before then.

              I don't like Kenji's time and temp recommendation, but he's JKLA and I'm just some schlub in Chicago. Longer time, lower temp. Like 48-72 hours long, around 135-140. Shock, chill, smoke until you have the bark you want. It will be pullable when it gets to temp.

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              • Breadhead
                Breadhead commented
                Editing a comment
                +1^ I cook to get bark. Once my bark looks good I pull it.👍

              #9
              Here's a couple pics from yesterday. Brisket is in Salt and pepper. Chuck is in Fox Bros Bbq rub.

              Click image for larger version

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                #10
                Just went on the smoker. Click image for larger version

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                  #11
                  And the anticipation builds....

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                    #12
                    Game on...

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                      #13
                      I'm about 3 hours in to the smoking and the bark isn't really quite there. Plus the meat feels pretty tough. Should I be worried? Overcooked?

                      I did 155F for about 22 hours and I've been smoking around 225 to 250.

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                      #14
                      Had hungry kids to feed so I had to pull it.

                      Bark and flavor were pretty good. The brisket tasted dried out and it started pulling apart while cutting it. I think it was overcooked.

                      The chuck was a little more tender but wasn't anything great. This was the only pic I could get. I wrapped them and let sit for over an hour before slicing.

                      Click image for larger version

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                        #15
                        Good to know, josht138 . Thanks for the info.

                        Kathryn

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