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Man do I like chuck and Sous Vide!

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    Man do I like chuck and Sous Vide!

    Wow.

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    The photo makes it look quite pink, but plated it looked closer to well done which is what I'm shooting for. I had no complaints from the audience so we are good.

    You can see the juice on the piece on my fork when it bent over. I don't need it any juicier. Incredible smoky flavor. Texture like steak or prime rib. Gawd that was good.

    Thanks all for the help.

    The cook: 2.8 pound choice chuck sous vide at 150 degrees for 12 hours. Cold shocked and refrigerated for a day or two. Smoked for an hour and a half to bring it up to 145. In the oven warming drawer at 165 for an hour.

    Improvements for next time:
    - I wrapped it in foil for the cambro. That was a mistake. Took my nice dry bark and turned it into a rind like on a cheap ham. Lesson learned.
    - I will leave it in the hot tub a little longer. I'm hoping I can keep the juicyness but I'd like it to be pull apart texture like a brisket vs. cut it with a steak knife like a steak. Maybe an extra 3 hours? Maybe 4 and call it a 16 hour cook.

    I would say the cook as is was perfect for a roast type meal. I'm shooting for a brisket on a bun type of cook for a back yard barbeque so I'll give it a bit more time.

    Again thanks all


    #2
    Yeah, sous vide can turn some typically tough stuff into a diner's dream. Way To Go!!!

    Comment


      #3
      Looks great. That is my favorite meal. I prefer chucks over brisket.

      Comment


        #4
        Yeah buddy. I'd eat that!

        Comment


          #5
          Looks great! Congratulations.

          Comment


            #6
            Beautiful!

            Comment


              #7
              Well done.

              Comment


                #8
                I've been waiting to hear how that cook turned out, Hugh . Yay! Looks like a real winner.

                Congrats!

                Kathryn

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                  #9
                  an update - I cooked the previous one too much but I still threw some purge and bbq sauce with the meat in a ziploc. I took it to work today. Microwaved the ziploc and HOLY COW was that good. Left over smoked chuck is officially my favorite sandwich. Beats a burger hands down.

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                  • EdF
                    EdF commented
                    Editing a comment
                    Think of all the other things you can put it in: chili, pho, tacos, sloppy joes, meat pies, ...

                  #10
                  Perfect! Great Crust!

                  Comment


                    #11
                    Nice! Glad to see that the tweaks got you closer to where you want to be. That's BBQ.

                    Comment


                      #12
                      Your title says it all! Great looking stuff!

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