Chuck roast: Smoked to sous vide cook

[jfbincypress]

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....



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[bigmikey]

Mmm, that should be great! Looking forward to the results

[swamprb]

Looks good and sounds like a plan.

[jfbincypress]

Chuck roast ready to be pulled from the mini-smoker:




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[jfbincypress]

Vacuum sealed and into the sous vide bath:






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[jfbincypress]

Final results...


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[MrHoss]

Damn. I want one of those sammiches.

[jfbincypress]

After 5 hours with pecan wood on the mini, and 50 hours in the sous vide...Some parts were like butter, delicious meat butter!

Only complaint is that my stomach isn't big enough for seconds.


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[austin87]

I'm impressed! I'd love one of those 'wiches!

[Cochise]

Dude please don't hate me for saying it......but that seems like a hell of alot of work for a chuck roast! It does look tasty though don't get me wrong.

[Jon]

Dude please don't hate me for saying it......but that seems like a hell of alot of work for a chuck roast! It does look tasty though don't get me wrong.

It's like Coq au vin, taking a lesser ingredient and turning it into something sublime. All those tender young chickens running around, but we need to cook the tough old rooster.

Anyone with a small skill set on the grill can make a good meal with a great rib-eye. Here is me, jumping up and down, holding my hand up. I cook a lot of rib-eyes.

But if you can put a good plate together with a lesser cut, you are a good cook. Skill.

Coq au vin on the grill? I haven't tried that. Good idea! Thank you!

[jfbincypress]

That's the beauty of sous vide, it isn't "work"...you vacuum seal your meat, let the machine do its job, and then you finish it to your liking. It makes the most tender, perfect temperature, from edge to edge,  cook possible. I don't care if you do a sear/cook, reverse sear/cook, whatever...you won't get results like this by any other cooking method (and the possibilities are endless, plus it's another cooking gadget you get to play with!):




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[jfbincypress]

@jon let me know how that coq au vin comes out! 🏼🏼🏼


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[Cochise]

@jfbincypress Sorry man I should have scrolled your pic to the left on my tablet. I thought you were just slow boiling the roast in a pot for 50 hours, I didn't see that you had a gadget hooked up on the right side of the pot that monitors the temp and doesn't waste as much energy. Not as much effort as I originally thought. That steak looks killer BTW!

[jfbincypress]

@cochise no worries, bud...I was green to this style of cooking until a couple years ago.


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