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Chuck Roast: Sous Vide + Smoke

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  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4940
    • Near my cookers...Pensacola FL
    • Hardware
      Slow 'N Sear Deluxe Kamado.
      Weber Kettles: 2-22" & 1-26".
      Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
      Chimney starters.
      PartyQ.
      Joule.
      GrillGrates, GrateGriddles.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks)
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
      Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

    Chuck Roast: Sous Vide + Smoke

    2.73 pound chuck roast that ranged from 1.5" to 2" thick. I trimmed off some of the fat on the top-left.
    Click image for larger version

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    Dry brined with kosher salt and into the tub in a ziplock bag at 140 for 26 hours. My plan was 24 but I was running late. I increased the water to 11 quarts after this photo and added some plastic wrap around the Joule. Around a cup of water evaporated in 26 hours.
    Click image for larger version

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    I weighed the juices (subtracting the ziplock bag weight) and I had 9-7/8 ounces of juice. I put the chuck in the freezer for about an hour for a quick cool down, then to the refrigerator overnight. This photo is from the next morning before adding the rub.
    Click image for larger version

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    BBBR added with a little kosher salt on top.
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    On the 22" Weber Kettle. I used 2 small chunks of cherry. Temps ran around 240.
    Click image for larger version

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  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4940
    • Near my cookers...Pensacola FL
    • Hardware
      Slow 'N Sear Deluxe Kamado.
      Weber Kettles: 2-22" & 1-26".
      Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
      Chimney starters.
      PartyQ.
      Joule.
      GrillGrates, GrateGriddles.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks)
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
      Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

    #2
    Bark was to my liking at 3.5 hours. Meat was 180.
    Click image for larger version  Name:	IMG_1052 6.05.18 PM.jpg Views:	1 Size:	9.18 MB ID:	266258

    The pulled beef was very good but not as tender as I like, but for this "test" I'm pleased. When I do another chuck like this I'll try 48 hours SV and/or a higher temp. I'd give this cook a 10 for time spent and a 8 for results.
    Click image for larger version  Name:	IMG_1069 6.05.18 PM.jpg Views:	2 Size:	1.88 MB ID:	266260

    I was also cooking a chuck on my BGE at the same time which I wrapped at 180 to save juices, then took to ~208 and let it stay there for about an hour. This picture was before wrapping. I'd give this cook a 9 as the pulled beef (no photo of it pulled) had the tenderness the SV cook above was missing and the taste was what I'm used to on a full un-wrapped, non-SV cook on my kettle.
    Click image for larger version  Name:	IMG_1062 6.05.18 PM.jpg Views:	1 Size:	3.67 MB ID:	266259
    Last edited by fuzzydaddy; January 21st, 2017, 07:52 PM.

    Comment

    • tbob4
      Charter Member
      • Nov 2014
      • 2253
      • Chico, CA
      • BBQ's
        _____________________
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      #3
      fuzzydaddy - the photos in the second post showed up as question marks. Sometimes, I can see them by hitting the question mark. This time, no such luck.

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Thanks for letting me know. They were showing on my laptop and phone. Are they ok now?

      • tbob4
        tbob4 commented
        Editing a comment
        fuzzydaddy - yes they are. Despite your description of the outcome (8 out of 10), they are mighty fine photos - 9.95 out of 10. Photographically, your beans were a 10! It was the colors that gave it the 10.
    • Huskee
      Pit Boss/Manager
      • May 2014
      • 14274
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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      #4
      The photo of the pulled beef with the fruit in the background is killer!

      Have you tried smoking to bark first, then sous vide at a higher temp in place of the cambro hold?

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Thanks! I have not (yet) smoked to bark, then SV at a higher temp.
    • Potkettleblack
      Club Member
      • Jun 2016
      • 1835
      • Chicago, IL
      • Grill: Grilla Original / Weber Genesis EP-330
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi
        Disqus: Le Chef - (something something something)

      #5
      I'd go longer rather than hotter. Try 36-48h.

      I'd also go a bit lower than 140, for gentler cooking.

      Comment


      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Thanks for your advice!
    • Steve B
      Club Member
      • Jun 2016
      • 2733
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
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        TSM harvest food dehydrator

      #6
      Looks beautiful

      Comment

      • HorseDoctor
        Charter Member
        • Sep 2014
        • 1149
        • Central Iowa

        #7
        Sometime try 130 degrees for 48 hours followed by a quick sear. It's not pulled beef, but will mimic a nice thick medium rare ribeye!

        Comment

        • JCBBQ
          Club Member
          • Jan 2016
          • 1052
          • Jersey City, NJ
          • Primo Oval XL Ceramic Cooker
            Pit Barrel Cooker
            2x Mavrick 732
            Therma Pen Orange
            Favorite Bourbon Blanton's
            SF Giants

            MCS wish list - Lone Star Grillz off set

          #8
          What do you do with the oz of SV juice? Pour it over the pulled meat? Throw it out?

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            If he's on his game, he's processing it like the sticky thread in the SV section suggests then adding it back or making a sauce.
        • Danjohnston949
          Former Member
          • Dec 2014
          • 4437
          • 1410 9th. St. N, Fargo ND

          #9
          fuzzydaddy, Dat's some good Look'n Roasts Dere! I don't PARLEEE VOOO SOUIX VEEE DOOO yet so my Joule (came before Thanks Giving) hasn't been out of the Box, Yet? Post some more Pic's like that and I might have to try it out?
          Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

          Comment

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