Thanks Potkettleblack. I put a chuck on last night so it was already on for 12 hours before I read your comment. It is now in an ice bath. I'll smoke it and bring it up to temp for supper. I cooked it at 150 degrees. Pics and results to follow.
Question, (And everyone else please chime in):
The Anova website has Kenji Lopez's recipe for brisket as 155 degrees for 24-36 hours. Their recipe for smoked chuck is 165 for 18 hours. Based on my experience and everyone else's here, that is way too long. Why do you think that is? I was thinking it might be because I cooked such a small piece of meat (2 pounds) but that doesn't seem to be what you and others have found. One of the draws to SV for me is set it and forget it cooking. I thought I could just follow the recipe and relax. This doesn't seem to be the case.
Next up, 135 for 48 hours.
On cooking nekked. This is the first I have heard of that option. I am off to read up on Norm King.
Question, (And everyone else please chime in):
The Anova website has Kenji Lopez's recipe for brisket as 155 degrees for 24-36 hours. Their recipe for smoked chuck is 165 for 18 hours. Based on my experience and everyone else's here, that is way too long. Why do you think that is? I was thinking it might be because I cooked such a small piece of meat (2 pounds) but that doesn't seem to be what you and others have found. One of the draws to SV for me is set it and forget it cooking. I thought I could just follow the recipe and relax. This doesn't seem to be the case.
Next up, 135 for 48 hours.
On cooking nekked. This is the first I have heard of that option. I am off to read up on Norm King.
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