2.73 pound chuck roast that ranged from 1.5" to 2" thick. I trimmed off some of the fat on the top-left.
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.
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.
BBBR added with a little kosher salt on top.
On the 22" Weber Kettle. I used 2 small chunks of cherry. Temps ran around 240.
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.
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.
BBBR added with a little kosher salt on top.
On the 22" Weber Kettle. I used 2 small chunks of cherry. Temps ran around 240.
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