I'm new to the sous vide game as well as new to the Pit. A lot of great info here.
So this weekend I did my first sous vide of chuck roast. 2 3 lbers. I dry brined for 24 hrs then sous vide for 30 hrs at 132. One of the chuckies I took directly to the grill to sear. It was amazing! I couldn't believe how tender and juicy it was.
the 2nd one I shocked and refrigerated. Now I want to roll some smoke over it on my pbc. Any suggestions as far as rub and more importantly cook times and temps?
I've seen suggestions for 115 internal temp. Why? I would think going to the temp that you sous vide at would be fine and still keep it from being overcooked.
But what do I know..Lol. that's why I'm here asking for your help. Thanks!
So this weekend I did my first sous vide of chuck roast. 2 3 lbers. I dry brined for 24 hrs then sous vide for 30 hrs at 132. One of the chuckies I took directly to the grill to sear. It was amazing! I couldn't believe how tender and juicy it was.
the 2nd one I shocked and refrigerated. Now I want to roll some smoke over it on my pbc. Any suggestions as far as rub and more importantly cook times and temps?
I've seen suggestions for 115 internal temp. Why? I would think going to the temp that you sous vide at would be fine and still keep it from being overcooked.
But what do I know..Lol. that's why I'm here asking for your help. Thanks!
Comment