Here's the plan: I put two 3.5 lb chuck roasts in the hot tub running steady at 155 degrees, will pull them out after about 27 hours and smoke on the W22 for 3 hrs. Does this sound OK, or should I adjust? Thanks for the future feedback.
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You're gonna want to shock and chill before putting on the smoker. Icewater shock for 10-15 minutes, or longer, then fridge to fridge temp.
You're also gonna want to pinch test at 24, and see if it's done. Or 27. I don't do a lot of chuck at that temp, as I like it medium rare and longer, but 24 should be sufficient to breakdown the collagen there.
That's gonna throw a lot of purge. Do follow the plan I laid out in the sticky, and add back to the roast when you pull it, or make a dip if you slice it.-
I believe its in the sous vide forum CaptainMike . Also if you want a medium rare- steak like result, you may want to try a lower temp, say 130-133*. Otherwise good luck, makes for cheap eats!! -
Potkettleblack You beat me to it...
CaptainMike Be sure to let us know how it works. There is no end to the good info here!!!
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What do you want your end product to be? Medium rare "steak like"? Well done yet sliceable (brisket like)? Or, well done and pullable? At 155 you are obviously going for well done. 27 hours might be a little short for maximum tender yet still sliceable. Serious Eats does 36 Hours. For pulled beef you may want 48 hours. Only guesstimating as I have only done SV chucks looking for a steak like result. I'm sure you will get other opinions soon.Comment
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I did a whole packer brisket, cut in two, Sous Vide at 155* for exactly 24 hours, ice shocked until the internal temp was below 60*, exactly 3 hour smoke and I loved the result, maybe a chuckle would give you good results at the same temp/times.Comment
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Boom!! As HorseDoctor said! How was that smoke on there? Curious.
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