So I did my first SVQ last night. I did a cheap chuck roast from Wally World. I forgot to dry brine it, but it still came out well.
https://www.seriouseats.com/2016/08/...q-brisket.html
Based on this article I set the temp at 135 and let it roll for 36 Hours. When that was done, I put it into an ice water bath then into the fridge. After work yesterday, I pulled it out of the bag, put some MMD on it with a healthy dose of pepper and then onto the traeger at 200°F. Brought it up to 130°F Internal Temp and flipped it onto my gasser for a sear.
I think it came out FANTASTIC considering that there was minimal effort and it was spread out. I was surprised at the texture of the meat. It was definitely tender, but kinda chewy like corned beef. It wasn't bad, just different. Anybody else have that happen? Anybody else getting a more "traditional" brisket type texture? If so, what time and temp are you running?
https://www.seriouseats.com/2016/08/...q-brisket.html
Based on this article I set the temp at 135 and let it roll for 36 Hours. When that was done, I put it into an ice water bath then into the fridge. After work yesterday, I pulled it out of the bag, put some MMD on it with a healthy dose of pepper and then onto the traeger at 200°F. Brought it up to 130°F Internal Temp and flipped it onto my gasser for a sear.
I think it came out FANTASTIC considering that there was minimal effort and it was spread out. I was surprised at the texture of the meat. It was definitely tender, but kinda chewy like corned beef. It wasn't bad, just different. Anybody else have that happen? Anybody else getting a more "traditional" brisket type texture? If so, what time and temp are you running?
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