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Chuck Roast: Sous Vide + Smoke

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    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.
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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.
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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.
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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.
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    #2
    Bark was to my liking at 3.5 hours. Meat was 180.
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    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.
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    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.
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    Last edited by fuzzydaddy; January 21, 2017, 07:52 PM.

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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.

      #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?

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      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Thanks! I have not (yet) smoked to bark, then SV at a higher temp.

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

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

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      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Thanks for your advice!

      #6
      Looks beautiful

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        #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!

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

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          • 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.

          #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

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