I'm going to Sous Vide 2 different chuckies this weekend...😋

[Breadhead]

Yesterday I bought 2 chuckies... 1 was 3.5lbs and the other was 3.0 pounds. I dry brined both of them yesterday and left them in the fridge overnight.

Im going to cook both of them in the hot tub for 24 hours. The one that I put in the hot tub tonight at 6:00pm I'm cooking at 131°. I put some garlic cloves and Rosemary sprigs in the bag too. Tomorrow I'm going to sear it on my son's gasser with the flat side of his grillgrates to get a nice crust on it. I will slice it and serve it as a steak, with appropriate sides.

Tomorrow I'm going to spice the chuckie to be used as taco meat. I will cook it in the hot tub for 24 hours at 160° for 24 hours so I can shred it. I will sear it too, just to add a little crust flavor to the meat.

The vacuum packed chuckie i just put in the hot tub tonight...🤗

[RonB]

Sounds like a plan, but remember that the grain of the chuckie runs from top to bottom, so if you slice it across the flat side you will have fairly long strands of muscle fiber. Slicing the meat into strips, then slicing the strips in half against the grain may produce meat that is easier to chew. However, I am just thinking out loud here, so with the 24 hour bath, that might not be necessary.

[Breadhead]

Yes... extended time in the hot tub is your tenderizer.👍 The goal is to make the chuckie as tender as a Filet Mignon.👌 But not mushy like the meat will be the next day when cooked at 160° for the same amount of time.😎

[MBMorgan]

Go for it, Brian ... sounds like a winner (or two) in the making!

[Breadhead]

I read some SV stuff from that Baldwin guy about 130° and 160° and thought ok... let's do a real experiment. I can see his vision based on previous SV cooks. He didn't mention tacos or Mexican food. I just thought shredding the meat for tacos made sense.

[Jerod Broussard]

I never get around to putting a sprig of something in the bag.

[Breadhead]

Me either usually but this time it's an experiment.😬 I made the plan and followed the plan.🤗

[kmhfive]

I like the experiment. I did some Chuckeye steaks at 140 SV for 8-hours, then chilled and seared. They were OK, but I think I can get better. Looking forward to your results!

[T-bone]

The fam loves SV'd chuckies. Just did one on Saturday. It was in the HTTM at 133 for 48hrs then in the kettle with a smoking tube for 30min while the coal heated in the chimney. A quick sear when the coals were ready and it produced smoky, tasty awesomeness.

[hogdog6]

Excellent

[Breadhead]

Oh my that looks really nice...👌

[T-bone]

Thanks! We're officially addicted to chuckies.

[hogdog6]

2 Chucks Finished 48 hrs at 130 degrees now in the fridge, will get some smoke and bark later today.

[rodkeary]

Question:

When, if at all, does a rub enter the SV/Chill/Smoke/Sear procedure?

Thanks,

[Breadhead]

If I were going to smoke these clods of meat I would apply the Rub right after removing it from the SV bag. I would dry the meat off from the moisture in the bag, apply some beef love and the Rub, then into the smoker. I would smoke it just until I got the bark I wanted.

[rodkeary]

Thanks so much. I'm looking forward to doing my first chuckie. Hopefully next weekend.

[Michael Brinton]

I've been doing these at 131 for steaks a bunch. They always work out well. I would recommend making a sauce from the purge. They get tender and I wouldn't call it dry at all, but there is a lack of juices (from the purge)

[Breadhead]

That's a good idea. Where's that thread on how to do that?

[Michael Brinton]

https://pitmaster.amazingribs.com/fo...echnique-purge really nice for chuck-as-steak, you get a lot of juice.

[Breadhead]

Thank you Michael Brinton ...👍 I'm going to add that to my experiment.🤗