Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

1st Sous Vide + PBC Chuck

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • BourBonQ
    Club Member
    • Oct 2017
    • 844
    • Lowcountry of South Carolina
    • Pit Barrel Cooker
      Blaze 32" Gasser with Sear Station and Rotisserie
      Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
      Camp Chef Explorer 60EX with Grill Box and Griddle
      Thermoworks Thermapen Mk4
      Maverick ET-733 2-Probe Wireless Thermometer
      Thermopro TP20 2-Probe Wireless Thermometer
      Anova 900W Sous Vide Immersion Circulator
      Selection of Grandma's Antique Cast Iron Cookware
      Bayou Classic Stainless Steel Oyster/Turkey Cooker
      Weber Standard Size Chimney Starter
      Foodsaver Vac Sealer

    1st Sous Vide + PBC Chuck

    Got a relatively short window for a SV + PBC cook, so here's my plan... 155x8 (nekkid, maybe salt), then chill, rub and refrigerate overnight. Put on the PBC following day.

    Want to slice, not pull. Final temp thoughts? Any other advice or tips? Seems like I recall a Potkettleblack similar method a while back but no luck finding that thread.

    Thanks in advance!
  • Troutman
    Club Member
    • Aug 2017
    • 7989
    • 1521

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #2
    I go 18 hours in the bath, but at 130 because I want steak like.

    Comment

    • BourBonQ
      Club Member
      • Oct 2017
      • 844
      • Lowcountry of South Carolina
      • Pit Barrel Cooker
        Blaze 32" Gasser with Sear Station and Rotisserie
        Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
        Camp Chef Explorer 60EX with Grill Box and Griddle
        Thermoworks Thermapen Mk4
        Maverick ET-733 2-Probe Wireless Thermometer
        Thermopro TP20 2-Probe Wireless Thermometer
        Anova 900W Sous Vide Immersion Circulator
        Selection of Grandma's Antique Cast Iron Cookware
        Bayou Classic Stainless Steel Oyster/Turkey Cooker
        Weber Standard Size Chimney Starter
        Foodsaver Vac Sealer

      #3
      I think I'm going for brisket-like, or somewhere between steak and brisket.

      Comment

      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3228
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
          Thermapen Air
          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        #4
        Here's some Potkettleblack advice I captured in my files:


        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

        • BourBonQ
          Club Member
          • Oct 2017
          • 844
          • Lowcountry of South Carolina
          • Pit Barrel Cooker
            Blaze 32" Gasser with Sear Station and Rotisserie
            Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
            Camp Chef Explorer 60EX with Grill Box and Griddle
            Thermoworks Thermapen Mk4
            Maverick ET-733 2-Probe Wireless Thermometer
            Thermopro TP20 2-Probe Wireless Thermometer
            Anova 900W Sous Vide Immersion Circulator
            Selection of Grandma's Antique Cast Iron Cookware
            Bayou Classic Stainless Steel Oyster/Turkey Cooker
            Weber Standard Size Chimney Starter
            Foodsaver Vac Sealer

          #5
          Thanks EdF. My time crunch has me cranking up the SV temp for this one. For as-close-to-brisket-like consistency what's a best guess on final temp in smoker?

          Comment

          • Potkettleblack
            Club Member
            • Jun 2016
            • 1997
            • Beautiful Downtown Berwyn
            • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
              Disqus: Le Chef - (something something something) - it changes

            #6
            155x8, pinch for tenderness. Shock, fridge, season, smoke to bark or reverse sear.

            If pinch test isn’t tender, go longer.

            Comment

            • BourBonQ
              Club Member
              • Oct 2017
              • 844
              • Lowcountry of South Carolina
              • Pit Barrel Cooker
                Blaze 32" Gasser with Sear Station and Rotisserie
                Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
                Camp Chef Explorer 60EX with Grill Box and Griddle
                Thermoworks Thermapen Mk4
                Maverick ET-733 2-Probe Wireless Thermometer
                Thermopro TP20 2-Probe Wireless Thermometer
                Anova 900W Sous Vide Immersion Circulator
                Selection of Grandma's Antique Cast Iron Cookware
                Bayou Classic Stainless Steel Oyster/Turkey Cooker
                Weber Standard Size Chimney Starter
                Foodsaver Vac Sealer

              #7
              Thank you sir Potkettleblack Any particular final temp target, or just when the bark looks right?

              Comment

              • Potkettleblack
                Club Member
                • Jun 2016
                • 1997
                • Beautiful Downtown Berwyn
                • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                  Thermometers: Thermapen / iGrill 2 / Fireboard
                  For Smoke: Chunks / Pellet Tube / Mo Pouch
                  Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                  Disqus: Le Chef - (something something something) - it changes

                #8
                Personal preference but for BBQ texture you don’t have to worry about overshooting.

                One thing about slicing chuckies. The grain runs all over the place, as it’s really a cluster of muscles rather than a two muscle primal like brisket.

                Comment

                • BourBonQ
                  Club Member
                  • Oct 2017
                  • 844
                  • Lowcountry of South Carolina
                  • Pit Barrel Cooker
                    Blaze 32" Gasser with Sear Station and Rotisserie
                    Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
                    Camp Chef Explorer 60EX with Grill Box and Griddle
                    Thermoworks Thermapen Mk4
                    Maverick ET-733 2-Probe Wireless Thermometer
                    Thermopro TP20 2-Probe Wireless Thermometer
                    Anova 900W Sous Vide Immersion Circulator
                    Selection of Grandma's Antique Cast Iron Cookware
                    Bayou Classic Stainless Steel Oyster/Turkey Cooker
                    Weber Standard Size Chimney Starter
                    Foodsaver Vac Sealer

                  #9
                  Results...

                  SV'd at 155x8.
                  Shocked in ice bath.
                  Salted overnight in fridge.
                  BBBR with a hint of MMD just before going into PBC with KBB and apple wood chunks.
                  PBC was running hotter than usual for some reason, even with temps in 30s and 6" of snow (yes, in Charleston SC - 3rd largest snow on record).
                  Barked up very quickly.
                  Finished by braising in a covered foil pan with about a cup of the purge. (The bath produced exactly 2 cups of purge from this 3.5 lb chuckie - excessive?).
                  Held in 170ish oven before slicing and serving.

                  Very good flavor and a nice bark, very slight smoke ring. Firm texture but not tough. "Medium" moisture, would have liked slightly juicier mouthfeel, but wasn't bad. Would probably go lower/longer in the bath next time (tenderize more with less moisture loss?), but just didn't have the time for my 1st SV cook and really wanted to use my new Anova.

                  ...and threw a few beef back rib singles in at same time, just because...

                  Click image for larger version

Name:	20180107_182555.jpg
Views:	50
Size:	3.41 MB
ID:	436563Click image for larger version

Name:	20180107_143002.jpg
Views:	37
Size:	4.12 MB
ID:	436564

                  Comment


                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    Nice cook.

                    Next time, no need to braise. Just bark it up, slide and serve. It should already be tender. You’ll be amazed when you do longer and lower.

                    That amount of purge is about right for that temp and time.

                Announcement

                Collapse

                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                See more
                See less
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Meat-Up in Memphis