Wow.
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
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
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