Have a 5 pound chuck that I trimmed, then put the pieces back together (no glue) to form a roast, tied with butcher string, salt brined, covered with plastic wrap and refrigerated for 24 hours. The plan is to Sous Vide at 135 F for 24 hours. If I am going to place on the charcoal grill to form a crust after do I still need to brown before starting the Sous Vide?
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There really aren't any rules to help answer your question. Some folks like to sear after SV ... while others will sear before SV and then again after. Personally, I lean toward SV first then sear. -
If you're planning on smoking a few hours, which I'd recommend, no. Even if you're just doing a sear, it's not necessary. A comment from member Potkettleblack :
If you are inclined to attempt this again, do a chuck (unless brisket is cheaper where you are... in which case do a brisket flat). Put it in for 135* for 24 hours... pinch the bag. If it’s not tender, it's not ready. Give it another 12. Repeat until it’s tender under your pinch. When it's tender, shock it cold in an ice bath. Refrigerate overnight. You want this cold on the grill/smoker. Dry it off, rub it, put it on at 225-250* and let it run until it's rethermed. Then, take it off, and heat your sear up to sear temps and sear it until you have the crust you want. That should produce closer to what you're looking for.Comment
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The above quote refers to adding smoke to it with a long smoke process after Sous Vide, the idea being that smoke likes cold and wet, and we want to avoid overcooking it.
If you want to sear it, a ten minute shock, cut open the bag, dry it vigorously, maybe slater in oil, sear on warp 10 a minute or so a side.Comment
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I just did a 48 hour (135°F bath) chucky yesterday. When I take it out of the bath I put it in the fridge for awhile (about an hour-ish) to lower the internal temp. Then I give it a couple of hours of smoke at 250°F-ish until the internal temp gets back up to 135°F-ish.
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Bruce Z This is what is familiar to me as a "chuck roast" (and the type of cut I use), not sure if that is what you would refer to as a "flat":
Is the additional 24 hours necessary? For what I want to achieve I believe it is but the only way you can decide is to experiment and see what timeline suits you best.
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Thank you, my reference was the shape after removing the large fat layers and shaping it more like a rib roast as opposed to a thick steak. I'm not on a time line so I can extend the cook. So far I browned prior to the Sous vide and plan to grill for color and taste after the water bath. Does the shock just stop the interior from cooking during the sear?Comment
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