Fellow Ribsters. While I am a long time cook, only recently did I experience sous vide. I traveled to visit friends and they suggested trying a sous vide chuck roast, then flash fry for a golden skin. Well, we put the chuck roast in at 135 degree bath for seven hours Took it out and flashed it in a cast iron pan....and it was predictably tough. I argued that a tough cut like chuck roast would need a final temp of at least 195. I was wrong. The next day, we again prepared a chuck roast sous vide style only this time, increasing the temp to 140 degrees and leaving in the sous vide for THIRTY HOURS. We again, then flashed it in the cast iron fry pan and served it with a garlic/mushroom/wine reduction sauce. It might have been the best beef that I have yet tasted. As tender as a tenderloin, and as flavorful as a ribeye. Learned something new. Absolutely amazing. None of the stringiness or dryness often associated with slow cooker chuck roast. Seriously try this.
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Chuck Roast-Mistakes were made and then corrected.
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Club Member
- Jun 2016
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- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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135 for 7 was obviously too short. Try 48-72.
Here's the unspoken first rule of Sous Vide: Temp is doneness, time is tenderness.
I think your friends didn't give you the full recipe.
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I don’t think that is unspoken. I’ve heard PKB say it at least 100 times ;-)
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Potkettleblack what is the thickness of the chuck for the 48-72 hrs.? I did one at 135 for 36hrs on a 2" roast and was questioning if I did it too long. Tasted great and was tender. Does it also matter which part of the chuck (from the roll or clod) that is used?
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Tenderization happens at the set temperature. Thickness doesn’t matter much after several hours when the internal temp hits the set point. Tenderness time depends more on how tough the meat is and how tender you want it.
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- Nov 2015
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Could you explain "flash fry"?
How much oil did you use? What type of oil?
I ate some Brussel sprouts at a restaurant that were glad fried and there were the most tasty veggie I’ve eaten.Last edited by jecucolo; June 27, 2020, 04:12 AM.
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smokinsteve Here's a procedure from
Polarbear777 . I have several others collected from the membership that are similar. Brisket and Chuck tend to be interchangeable in the SV/Q approaches, so don't worry about the use of both labels below:
Modified from an earlier experiment I did with chuck roasts after studying PKBs methods. The chuck had the best smoke and moistness I’ve ever tried.- 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.)
- Smoke at 225F until about 130F IT
- Bag the meat, vacuum seal
- Cook in sous vide at 135F for 72 hours
- Ice bath and put in fridge.
- A few hours ahead of dinner, unbag and save all the purge
- 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)
- (Optional) And/or. Heat trimmed and rendered brisket fat to 375-400F and pour over brisket (safely, outside) right before service.
- Remove the meat. Heat the purge and pour over after slicing
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I wonder how much effect wet aging in a vac pack would have in comparison to the long SV cook . . .
I've been working out of town a few days a week and that long SV could be a challenge .
Is there anyway to quantify tenderness? Haha maybe we could apply the Rockwell hardness scale.
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@zzdocxx
Potkettleblack advocates "the pinch test" for tenderness. Pinch the surface and twist a little to see whether it's tender enough. I'm sure he can tell us the finer points!
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That’s pretty much it. It’s not exactly complicated. Pinch, evaluate, adjust.
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- Jun 2015
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Go to YouTube and look at sousvideeverything. Guy named Guga has literally sous vide almost everything. He has a recipe for pork butt that is a 60 hour sous vide following a 3 hour cook in a pellet smoker. Tried it for my second sous vide and it was truly amazing. Give him a look.
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