Thanks everyone for the responses. This SV thing is starting to make sense but my wife is still clueless. Wait until I order that 5 gallon tank she'll be so happy...but the dogs are like "Yeah man!"
We're at 48 hrs now so I'll update when the chucky is done. This is a trial run...I do want to go bigger next time. Pile that meat high and deep!
Last edited by Larry Grover; August 14, 2018, 01:18 PM.
Getting close to 72hrs, is it common for the water to look a little off-color or do I have a small leak? Hard to tell, but it just looks like a mildly dirty fish tank or something. I'm using a Ziploc freezer bag...the side seams look intact.
Last edited by Larry Grover; August 15, 2018, 07:35 AM.
This is normal. Some smoke particles are very small and actually permeate the bag over enough time. As long as you still have a water tight seal, you are fine.
Just an update I finished the process Saturday night and here are the results. This was my first pulled chuck cook so I can't compare to any other method's, but basically I've cooked plenty of pot roasts in the past but IMO this is better.
I started with a 24hr dry-brine followed by Meathead's BBBR rub. I misted the meat with water and it seemed the rub was too light so I added another coat prior to the post-smoke. At that point the slimy-wet texture really let's you pile on the rub easily. Otherwise, I followed Polar's recipe verbatim from page one.
I must say for the price it's the best meal I've had in awhile! It is dripping with juice, the smoke flavor was perfect and the bark was tasty as well.
Random notes:
- Total time on the grill was under 3 hours. 1:55 pre-smoke and 50 minutes post smoke to be exact.
- I used 3 small wood chunks: 1 apple & 1 cherry pre-soak then one cherry during final smoke.
- Purge wasn't as much as I expected (maybe 3-4 ounces), I just heated in a pan and dumped it over the meat (you can see it sitting in the pan in the photo.)
- I only cooked one chuck which was sort of a hassle with so many steps involved. I knew this going in....it was basically a test run for me as I'm new to SV. For a single chuck I'd look to a higher temp/shorter time SVQ. This is a great recipe though for multiple chucks.
- Since I did a pre-bath smoke the SV water turned orange (from smoke particles leeching through the bag) so I had to remove all the little balls and change out the water. Not a huge deal but just an FYI.
Thanks again to Polar for posting this up. Good stuff man.
Last edited by Larry Grover; August 22, 2018, 12:29 AM.
When I do any QVQ, I try to do at least 20 pounds or more. It’s essentialy the same amount of work, except for portioning, vac sealing, and freezing the leftovers for further meals.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Just picked up a chuck and going to try this one out! I think I'll QVQ from everything I've read that seems to be the ticket. I was wondering if anyone had tried to make burnt ends using QVQ? Smoke to 130-135, shock, SV 135 for 72, shock and then cut the meat into cubes place on the smoker with the purge and sauce for some crust?
Last edited by Jarret; September 23, 2018, 01:40 PM.
Potkettleblack For the second smoke did you cut the meat into cubes first or did you smoke it for some bark then cut into cubes to finish? I’m worried that it may not get enough bark if I cut first vs later during the second smoke.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Pic 3 shows the result before pulling upper left and lower right ore the Qd first ones.
Pic 4 shows after pulling.
Bottom line, the V really does make these guys completely pull able 135F to 72+ hours. And while you can see the initial smoked ones have a bit more smoke ring and a bit more "complex" flavor (very subtle and hard to describe) there is very little difference due to the first Q,
So for pulled applications I’m convinced the first Q isn’t really necessary. The difference is very slight. Only able to tell by doing this side by side.
Will have to repeat side by sides with brisket etc and other non pulled applications.
Same conclusion I came to. Pre-smoking produced a smoke ring and a really tiny flavor improvement that was lost under sauce and/or bread. Not worth the effort in my mind.
Also shows that even without the first Q the SVQ gets you an amazing pulled beef with only about 90 minutes needed for the smoke step. I’ve done this ahead and finished comfortably at an event and it was a huge success.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I've been waiting to see a side-by-side of QVQ and SVQ chuckies, and here it is. Thanks, Polarbear777 !
Your findings echo Meathead 's in his discussion of his sous vide book over on this topic. He recommends SVQ over QVQ because the extra effort to smoke before sous vide is not worth the marginal difference in taste and texture.
So from here on out are you only going to be doing SVQ on chuck roasts and briskets?
Kathryn
Last edited by fzxdoc; February 8, 2020, 11:51 PM.
Nope. One data point is not enough. For meats left whole for service, it could be a different story.
I’m not convinced that anyone else has done direct side by sides on this stuff because of the extra effort and wait time, but I’d love to see more if it. I think we are all too easily convinced by too little actual data.
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