So I decided to run a sous vide experiment using two chuck roasts. Both roasts were around 5 pounds, injected (badly) with Meathead's recipe, smoked and then sous vided. The first roast was smoked to about 150 then sous vided at 155 for 24+ hours. This length is similar to ChefSteps and SeriousEats (though both do smoke afterward). Following my successful pastrami experiment using ABCBBQ Dave's method, I smoked the second for two hours longer, refrigerated it overnight and then sous vided at 195 for four hours the next day. I tried to get it past the stall to 170 but chuck is a lot thicker than brisket and that wasn't happening.
This is what they looked like finished:
24+ hour SV at 155:
4 hour SV at 195:
Both were good but the one smoked longer and sous vided at 195 for 4 hours was the unanimous winner both at home and at work. It was smokier, juicier and had a better texture. It lost a lot less juice than the one cooked at 155.
This will be my go to method for cooking chuck roasts from now one. For me, sous viding at the end is more flexible and more consistant than wrapping or finishing in the crock pot.
Also I am now a fan of smoking before sous viding. The bark stayed nicely with a strong but mellow flavor and no chance of over cooking. Plus, look at those smoke rings!
This is what they looked like finished:
24+ hour SV at 155:
4 hour SV at 195:
Both were good but the one smoked longer and sous vided at 195 for 4 hours was the unanimous winner both at home and at work. It was smokier, juicier and had a better texture. It lost a lot less juice than the one cooked at 155.
This will be my go to method for cooking chuck roasts from now one. For me, sous viding at the end is more flexible and more consistant than wrapping or finishing in the crock pot.
Also I am now a fan of smoking before sous viding. The bark stayed nicely with a strong but mellow flavor and no chance of over cooking. Plus, look at those smoke rings!
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