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Started By
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Sous vide + smoke
Posted on 3/25/17 at 10:27 am
Posted on 3/25/17 at 10:27 am
Had a go at this chuck roast recipe:
Smoked chuck roast at serious eats
36hrs then smoked for 2hrs
It dried a little more than expected because I cooled after removing from bag. I suggest cooling in juice as described in recipe.
Smoked chuck roast at serious eats
36hrs then smoked for 2hrs
It dried a little more than expected because I cooled after removing from bag. I suggest cooling in juice as described in recipe.
This post was edited on 3/25/17 at 10:29 am
6
Posted on 3/25/17 at 11:01 am to Fatboyzbro
Briefly: Nice smoke ring, looks very dry though. I wouldn't try this recipe.
Posted on 3/25/17 at 11:04 am to Fatboyzbro
I'm not going to go into the benefits of fusion cooking. I've made my case here many times about the merits of sous vid/smoke applications.
The only other weapon you might want to add to your arsenal is a blow torch.
The only other weapon you might want to add to your arsenal is a blow torch.
Posted on 3/25/17 at 4:21 pm to Fatboyzbro
That looks dry as hell tbh
Posted on 3/25/17 at 4:55 pm to Fatboyzbro
That's 38 hours of your life that you can't get back.
Posted on 3/25/17 at 4:56 pm to WhiskerBiscuitSlayer
Ouch
Posted on 3/25/17 at 5:08 pm to rmnldr
I wonder, if at this point, it'd be worth trying to go back to the sous vide bath for another couple of days, shocking it with ice, and add one more heat application of some kind.
Posted on 3/25/17 at 6:53 pm to Fatboyzbro
Simply smoking would have yielded a great chuck
Posted on 3/25/17 at 7:38 pm to surprisewitness
I like Sous Vide for many items, but for smoking meat I see no need to use Sous Vide. I can get great mositure from the water pan in my G2 Chubby
Posted on 3/25/17 at 10:11 pm to golfntiger32
Very nice smoker!
Posted on 3/26/17 at 9:41 am to golfntiger32
I have the exact same smoker and I have yet to nail a brisket. Any tips? What temp do you smoke at? What kind of wood do you use?
Previously I had an offset. I would smoke at 275 with post oak. That shite turned out great every time.
Previously I had an offset. I would smoke at 275 with post oak. That shite turned out great every time.
Posted on 3/26/17 at 9:54 am to Roux318
I smoke my brisket at 250F and use Pecan
Posted on 3/26/17 at 8:44 pm to Fatboyzbro
Smoke ring 
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