Marinated the chuck with fresh ground pepper, garlic inserted into slits of the meat, and beef broth overnight.
Put in an aluminum pan on top of onions, sprinkled the roast with sea salt and some more pepper. Added broth, hot sauce, and dried thyme to the base of the pan, and put on the weber mini smoker build for a few hours at a low smoke (175-200 degrees) with pecan wood.
Once it reaches 130 degrees internal temperature, I'll pull it from the smoker, vacuum seal, and chill overnight in the fridge. Then I will start it in the sous vide Monday morning for a 36 hour cook @ 135 degrees (pics to follow after the smoke, and after the cook).
Meanwhile...had to make a quick snack while smoking and watching football, so....
Sent from my iPhone using Tapatalk