Chuck Roast-Mistakes were made and then corrected.

[klflowers]

Last chuck I did a couple of weeks ago, I did QVQ but I only left it in the bath water at 132 for 30 hours. Came out great.

[DrDan]

Flash fry=sear in a cast iron pan

I'm now using 135 degrees ....If I want the chuck roast on Saturday night, I throw it in the sous vide Friday morning. Another great think, PRIME chuck roast at my local costco was only $5.49/lb. Steal of a deal.

[Potkettleblack]

That’s pretty much it. It’s not exactly complicated. Pinch, evaluate, adjust.

[EdF]

@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!

[zzdocxx]

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.

[zzdocxx]

+1, love that crazy Brasilian's videos. My favorites are when he sears using the flame thrower.

[hoovarmin]

EdF I hope that unemployment is of your own choosing!

[EdF]

hoovarmin Being not employed will do that for you! ;-)

[KenC52]

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.

[hoovarmin]

Thanks Ed! Great to see more of you around here lately

[pjlstrat]

EdF smokinsteve Thank you Ed....Beat me to it!! Here is Troutman QVQ for brisket. as Ed says, interchangeable.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/570575-qvq-medium-rare-brisket-step-by-step

[smokinsteve]

Thanks @Edf!!

[EdF]

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.

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 meat, 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. (Optional) And/or. Heat trimmed and rendered brisket fat to 375-400F and pour over brisket (safely, outside) right before service.
9. Remove the meat. Heat the purge and pour over after slicing

[smokinsteve]

Wait till you try QVQ Chuckie,,,,,,,Heavily Barked, kissed with smoke chuckie, served medium rare and fork tender...........It will change your life!!

You got some instructions for that?

[pjlstrat]

Wait till you try QVQ Chuckie,,,,,,,Heavily Barked, kissed with smoke chuckie, served medium rare and fork tender...........It will change your life!!