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Sous-Vide Chuckie

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  • Polarbear777
    Club Member
    • Sep 2016
    • 1606

    Sous-Vide Chuckie

    QVQ chuckie.


    I tried chuckies several times and was always disappointed. Too dry. I wrapped earlier and it was good, but basically a pot roast.

    After hearing PKBs interview, I tried this:
    1. Dry brine plus BBBR 24 hours ahead ( I’m lazy so I just throw the rub on on top of the salt layer. One step.)
    2. Smoke at 225F until about 130F IT
    3. Bag the chuckies, vacuum seal
    4. Cook in sous vide at 135F for 72 hours
    5. Ice bath and put in fridge.
    6. A few hours ahead of dinner, unbag and save all the purge
    7. smoke at 350F to avoid the stall until an IT of 135F ( 350
    hardens/dries the bark and you don’t need a stall because the time in SV took care of the collagen breakdown)
    8. Remove and pull the chuckies and mix in the purge liquid.
    9. Enjoy lots of smoke flavor, decent bark, and crazy juiciness.
    Last edited by Polarbear777; July 21st, 2019, 09:37 PM.
  • Dr ROK
    Charter Member
    • Dec 2014
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    #2
    Have you ever tried going 48 hrs instead of 72?

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I find 48 is adequate for chuckies. But, apply the pinch test. See how you feel. As I may have said in my interview, I tend to start SV projects like this on a Sunday, which means pulling at 48 on Tuesday, for finishing on Saturday. Gives me the ability to pinch at 24-36-48-60-72-beyond. When it pinches how I like, I pull, shock, chill, store, smoke.

    • Dr ROK
      Dr ROK commented
      Editing a comment
      Potkettleblack Thanks!

    • Polarbear777
      Polarbear777 commented
      Editing a comment
      I confess I’m too lazy to check it and an extra day won’t hurt at that low temp so I just let it roll the full 3 days.
      For brisket you may need all 3 days. For chuck probably not.
  • EdF
    EdF
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    #3
    I still stand by this treatment. Haven't tried to SV one yet. You can substitute any rub, like Montreal. This always comes out great.

    https://dizzypigbbq.com/recipe/clays-pulled-beef/

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Yea that's smoke/braise/smoke. There are multiple ways to skin the cat. Again it's what end result you're trying to achieve.

    • Thunder77
      Thunder77 commented
      Editing a comment
      That sounded good until the maple syrup. No sugar on my beef!!

    • EdF
      EdF commented
      Editing a comment
      Thunder77 - I'm sure it's optional. This is Q after all! From my read and experience, it's a flavor thing and not essential to the keeping it moist method.
  • Dr ROK
    Charter Member
    • Dec 2014
    • 1349
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      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

    #4
    Here are my results from following Polarbear777 process. I used a choice chuck from Sam's that I'd had in the freezer for a few months. Thawed in fridge and then I did the presmoke on rectec mini at 225 F till internal of 130 F. I did 72 hours Sans Vide @ 135 F. I did the post-hot tub smoke/warming on my rec tec mini at 350 F for 1 1/2 hours.

    Meat was very juicy without the purge! I used a commercial steak rub I had on hand as I was out of BBBR and didn't have time to make up a batch. Bark was very good from the standpoint of texture, but I wish I'd have used BBBR w/ cumin. Would have been even better. In the future I also want to try chefsteps smokeless brisket rub recipe with this process too.


    Chuck pulled and purge in bowl next to meat.

    Click image for larger version

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    Juices added

    Click image for larger version

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ID:	451192

    Comment

    • Polarbear777
      Club Member
      • Sep 2016
      • 1606

      #5
      Credit to PKB if you liked it. If you didn’t blame me. All I did was write down what he talked about in his interview on brisket. I’m making pastrami using this method now.

      I noticed better smoke flavor. Seems like since you are smoking the cold meat twice you get more smoke but not too much.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        It's funny, because I talked about it, but I think you do QVQ more than I do at this point, so I find myself looking at your cooks, which credit me. Currently curing a brisket flat for pastrami, will use a hybrid of your method and Kosher Dosher's Full Megillah.
    • Troutman
      Club Member
      • Aug 2017
      • 7052
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      #6
      I really don't get the long cook time, don't think it necessary. I've got my after pre-smoked times down to a rock solid 24 hours at 130* (because I want true medium rare). The Joule folks seem to agree with that without the pre-smoking. Add to that post smoking and/or searing (which is what I do) and you got a tender as anything steak like roast.

      Anyway that's my experience....

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I'm pretty sure if I went 135x72 and beyond, I could probably produce something pullable, directly out of the bag. Autolysis is a thing.

      • Sweaty Paul
        Sweaty Paul commented
        Editing a comment
        Troutman do you pull it, slice, or serve as steak roast? I really want to try SVQ and figure a chuckie is good practice before attempting a brisket.

      • Troutman
        Troutman commented
        Editing a comment
        Sweaty Paul When I cook Chuck to a medium rare finish I slice it like steak. Pulling Chuck occurs for me at higher temps, but I rarely go there.
    • Polarbear777
      Club Member
      • Sep 2016
      • 1606

      #7
      Main reason for long cook times is collagen breakdown to get a pulled product without taking it over 135F.

      Take a pork butt

      30-45 min at high temp in a pressure cooker

      12 hour bbq cook with a good 5 hour stall that ends at 203F

      72 hours at 130.

      Al end up at same tenderness and are pull-able because the collagen has been converted to gelatin. Time+temp effect is roughly equivalent. The Contained methods will save the lost juices. And the SV method keeps the muscle fibers from being overcooked so more juicy also.

      Granted 24-48 hours may be enough for some things. I’ve never tried to optimize. Something with fat and connective tissue won’t be hurt by going a little long.

      I like the smoke-sous-smoke (QVQ) because smoke sticks to cold and wet and you get to do that twice.

      A side by side optimization taste test would be best to nail the parameters, but that’s a lot of work for a non commercial entity.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I am all about optimization, so I pinch test every so often. Take the bag out of the water, pinch it, see how it feels. But generally, going over 48 produces the best result in the cuts with a lot of collagen to break down.
    • Troutman
      Club Member
      • Aug 2017
      • 7052
      • Republic of Texallence

      • OUTDOOR COOKERS
        22" Weber Kettle - Red Premium Limited Edition
        6 Burner Weber Summit Gasser
        22" and 18" Weber WSM Smoker
        18” Jumbo Joe
        36" double door Lyfe Tyme offset stick burner (SOLD !)
        Pitts & Spitts Pellet Pro 2436
        BBQ ACCESSORIES
        Classic Thermopen
        Thermoworks SMOKE
        Fireboard Pro with Pit Viper fan
        Grill Grates
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        A-MAZE-N Smoker 12" Tube & Tray
        Weber stainless veggie basket
        Weber stainless fish basket
        Weber stainless rib rack
        Phat Mat cooking mats
        Barbestar BBQ Cooking Gloves
        WOOD & PELLET PREFERENCES
        For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
        For Chicken & other fowl = competition blend, cherry/oak/hickory
        For Turkey = 100% hickory or competition blend
        For Pork Shoulder = mesquite, oak or hickory
        For Pork Chops or Ribs = 100% applewood
        SOUS VIDE
        Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
        INDOOR COOKWARE
        Generic Calphalon non-stick cookware set of pots and pans
        12" & 14" All-Clad Stainless skillets
        Cast Iron 12" skillet by Victoria
        La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
        La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
        Old Revere Wear Copper & Stainless Pots (handed down)

        JA Henckels 15 piece Stainless Knife Set
        Victorinox 12" Fibrox Pro Slicing Knive
        Victorinox 6" Curved Boning Knife
        Set of Dalstrong Japanese Steak Knives

      #8
      OK I'll concede to the pull apart versus sliced, that makes sense, good point. 24 hours would not give you pull apart. I don't ever SV for pull apart, to me you just throw it on the cooker and let it smoke itself to that degree of tenderness. Yea it's a long slow smoking process but much shorter than a 4 day cook (1 day to pre-post smoke, 3 days in the bath). It would be interesting to do more side-by-sides, it still comes down to a matter of what end result you're trying to achieve, mine is rare sliced (can only be done via the SVQ-QVQ method). For typical 180* sliced I would say a toss-up, SVQ versus long smoke. For pull apart 203* tenderness I would vote long smoke.

      These are good discussion and comparisons. I'm experimenting with various cuts of meat but always gravitate to 1) the most desirable for my pallet then 2) the easiest way to achieve that.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I see folks in SV Resources do ribs, but I don’t feel the need, since the Grilla pounds em out in 4 hours maximum.

      • Thunder77
        Thunder77 commented
        Editing a comment
        JKLA has a recipe for SV ribs. I tried it, but I didn't see any advantage to it.

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Forgot to mention... I did do the Chef Steps SV ribs once, and I think I had a bad rack in there, because I didn't wind up eating more than a couple ribs out of three racks. I think it was a bad rack or pack, but I've been gunshy since.
    • Dr ROK
      Charter Member
      • Dec 2014
      • 1349
      • Morrill, Nebraska
      • Retired high school teacher and principal
        Dr ROK - Rider of Kawasaki &/or rock and roll fan
        Yoder 640 on Husker themed comp cart
        Cookshack Smokette smoker
        Antique refrigerator smoker
        Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
        Rec Tec Mini Portable Tailgater w/ GrillGrates
        Plenty of GrillGrates
        Uuni wood pellet oven, first generation
        Roccbox Pizza Oven
        Meater Block
        "Go Big Red" Thermopen instant read thermometer
        Ultrafast instant read thermometer
        CDN quick read thermometer
        Maverick ET-732 thermometer
        Maverick ET-735 thermometer
        Tru-Temp wireless thermometer
        Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

        Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

      #9
      Troutman IMHO, it's much less work/effort to tend the smoker for about a total of 4 hours (few before and few after) than 12 hrs or more, and I appreciate the flexibility SV gives me to not have to be home the entire time. The chuck I posted was the best I've done so far regarding moisture and texture. More experimenting to do, and I don't think I can say I'll never do low and slow chuck in the future, but this was easy peasy process with what I consider excellent results.

      Comment


      • Polarbear777
        Polarbear777 commented
        Editing a comment
        I have a smoker set up that will run unattended for 12-14 hours but chuckies are just too dry even with a mid stall wrap, which is why I wanted to try this. Pursuing this method for brisket flat sides too for the same reason.

      • Dr ROK
        Dr ROK commented
        Editing a comment
        My experience too. I've only used my pellet grill, so not sure if that's why they've been dry, but even a pellet grill is not set and forget. I had the pellets bridge once before, luckily I caught it after an hour or so and got things going again.

      • Polarbear777
        Polarbear777 commented
        Editing a comment
        I’m not using a pellet but a fan controlled pk360’loaded with coal and wood. So I don’t think it has anything to do with pellet vs not. Chucks are leaner than most things done low and slow which probably doesn’t help.
    • Troutman
      Club Member
      • Aug 2017
      • 7052
      • Republic of Texallence

      • OUTDOOR COOKERS
        22" Weber Kettle - Red Premium Limited Edition
        6 Burner Weber Summit Gasser
        22" and 18" Weber WSM Smoker
        18” Jumbo Joe
        36" double door Lyfe Tyme offset stick burner (SOLD !)
        Pitts & Spitts Pellet Pro 2436
        BBQ ACCESSORIES
        Classic Thermopen
        Thermoworks SMOKE
        Fireboard Pro with Pit Viper fan
        Grill Grates
        SNS for the 22" Weber kettle
        A-MAZE-N Smoker 12" Tube & Tray
        Weber stainless veggie basket
        Weber stainless fish basket
        Weber stainless rib rack
        Phat Mat cooking mats
        Barbestar BBQ Cooking Gloves
        WOOD & PELLET PREFERENCES
        For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
        For Chicken & other fowl = competition blend, cherry/oak/hickory
        For Turkey = 100% hickory or competition blend
        For Pork Shoulder = mesquite, oak or hickory
        For Pork Chops or Ribs = 100% applewood
        SOUS VIDE
        Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
        INDOOR COOKWARE
        Generic Calphalon non-stick cookware set of pots and pans
        12" & 14" All-Clad Stainless skillets
        Cast Iron 12" skillet by Victoria
        La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
        La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
        Old Revere Wear Copper & Stainless Pots (handed down)

        JA Henckels 15 piece Stainless Knife Set
        Victorinox 12" Fibrox Pro Slicing Knive
        Victorinox 6" Curved Boning Knife
        Set of Dalstrong Japanese Steak Knives

      #10
      Hey I'm with you brother, whatever end result that best satisfies your taste is what you're going to do regardless. I love the convenience of my Anova, but I also know its limitations and the fact that it can't make some of the deep smoked products I've grown to love. Again this is a good discussion. And again, your pulled meat does look delicious !!!

      Comment

      • Polarbear777
        Club Member
        • Sep 2016
        • 1606

        #11
        Had to go again. Same results. Bark is crunchy on the edges.

        Didn’t save the purge this time. Doesn’t necessarily need it but probably should have.

        Click image for larger version

Name:	F2B6B02F-772B-4292-A06B-BF5DD57CBB19.jpeg
Views:	293
Size:	3.59 MB
ID:	487997Click image for larger version

Name:	919726C1-3458-42B4-989C-A33896C70286.jpeg
Views:	290
Size:	3.64 MB
ID:	487998

        Comment

        • Polarbear777
          Club Member
          • Sep 2016
          • 1606

          #12
          Click image for larger version

Name:	FC0DB327-4657-4797-9594-6E1C0CA27A37.jpeg
Views:	290
Size:	4.93 MB
ID:	488015 Pic of post 350 smoke to 135F IT and pre-pull.

          Comment


          • Meathead
            Meathead commented
            Editing a comment
            Like your home made Slow N Sear. I just use bricks. This looks more pro.
        • Larry Grover
          Club Member
          • Mar 2017
          • 332
          • https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/460226-bbq-guru-pit-viper-fan-to-pk360-tutorial

          #13
          I'm following this recipe now. Phase one complete, it took just over 2 hours to get it up to 130 IT. Its sitting at the 24hr mark in the bath right now. A few questions:

          - At the end of the 72hr bath what is the process? Do you pat dry or add more rub before the final roast?

          - Regarding the purge, would a fat separator (commonly used during Thanksgiving) work?

          - What size water container do you use? You always have piles of meat stacked up in your photos - looked like 4 chucks? Just one 3 pound chucky takes a lot of room in my 12 quart container.
          Attached Files
          Last edited by Larry Grover; August 13th, 2018, 03:39 PM.

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            1- shock in ice water.
            2- remove from bag, dry or don't. I maybe wipe some purge off, but find it helps with rub adherence.
            3- rub
            4- smoke like it's raw.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            A fat separator will not work for purge. The solids don't necessarily float to the top. We're separating protein out, not fat. SV temps won't render fat, generally.
        • EdF
          EdF
          Club Member
          • Jul 2016
          • 3183
          • 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

          #14
          After the sv, I'd icewater it. Then dry it off, re-rub, and bring it up to 145 or so with smoke. As far as the purge goes, you want to heat it up one way or another so you can remove the albumen. Microwave, simmer, whatever.

          Comment


          • Polarbear777
            Polarbear777 commented
            Editing a comment
            Chill gets you more smoke. Plus I’m usually not ready to finish it after the SV step. The chill gives you days of delay in the fridge if you want because you easily pasteurized it through and through in the bags.

          • Larry Grover
            Larry Grover commented
            Editing a comment
            Whoops I was thinking of steaks where you can slap it on the grill right after bath. Thanks for clarifying.

          • Polarbear777
            Polarbear777 commented
            Editing a comment
            If you go straight to the grill you will end up well above the internal temp you are trying not to exceed.
        • Polarbear777
          Club Member
          • Sep 2016
          • 1606

          #15
          After the SV I ice bath and hold in the fridge until I’m ready to finish it (sometimes days later).

          I am heavy handed with the rub from the start so I don’t add more but you could before smoking if you think it needs it. It’s moist out of the bags so it will stick nicely.

          Since its cold, when you remove it from the bags the fat is already solidified so pretty easy to separate. Save all that purge to mix back in. I mix the fat back in after pulling as well because, well, it’s good. :-)

          Comment

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          Pit Barrel Cooker Smoker

          Griddle And Deep Fryer All In One

          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

          Click here to read our detailed review and to order


          Pit Barrel Cooker Smoker

          The Pit Barrel Cooker May Be Too Easy

          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

          Click here to read our detailed review and the raves from people who own them


          The Undisputed Champion!

          thermapen

          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


          Compact Powerful Sear Machine For Your Next Tailgater

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          Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order


          The Cool Kettle With The Hinged Hood We Always Wanted

          NK-22-Ck Grill

          Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

          Click here for more about what makes this grill special


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          G&F Suede Welder's Gloves

          Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

          If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

          Click here to read our detailed review

          Click here to order from Amazon


          GrillGrates Take Gas Grills To The Infrared Zone

          grill grates

          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

          Click here for more about what makes these grates so special


          PK 360 grill

          Is This Superb Charcoal Grill A Kamado Killer?

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

          Click here to read our detailed review of the PK 360

          Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


          kareubequ bbq smoker

          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

          Click here for our review of this superb smoker


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          masterbuilt gas smoker

          The First Propane Smoker With A Thermostat Makes This Baby Foolproof

          Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          fireboard bbq thermometer

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

          Click here to read our detailed review


          Finally, A Great Portable Pellet Smoker

          Green Mountain Davey Crockett Grill

          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order