Lessons learned:
- Use less assertive rub next time as the pepperiness of the rub made the meat more pastrami-like in flavor profile.
- Use less kosher salt than 1/2 tsp per lb, as the long sous vide seems to have accentuated the saltiness (the rub is salt free).
- Putting the wood chunks below the charcoal imparted a very nice subtle smoke flavor that did not overpower.
- I have no idea if it would be equivalent with fewer hours in sous vide. I pinched at 24, 48, 60, and 72 and could not detect any major texture differences.
- If I do this again, I will do it with brisket instead of chuck roast.
- If I do chuck roast again, I'll smoke for a couple of hours and then braise it in a pot roast.
- Chilled post-sous vide roast ready to put on the grill
- It's cold up here. It went down to the single digits last night.
- On the the Slow N Sear kamado with the Slow N Sear charcoal insert. No problem reaching and holding 350.
- Medium rare!
- Slices from the thinner end piece. Thickest smoke ring I've ever had.
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