Sous Vide Chuck -Help Needed

[BuckeyeSteve]

I just picked up two Chuck Shoulder Roast at Kroger BOGO. Works out to $4.00 lb. So what to do with them. I'm starting with chili. I use ground chuck and beef chunks in my chili. Usually I dice the beef and fry them in the grease from browning my ground chuck. But they seems a little dry in the chili.
I was thinking maybe I should soud vide the chuck before adding it to the chili. I'm going to cut around a pound of chuck 2" thick.

Should I cook it around 130 deg for less than 4 hours, or 135 deg for a longer time?
Should I sear it afterward or just dice it and add it to the chili?

Any suggestions will be appreciated.

 

[eddiememphis]

Sous Vide Smoked Beef Chuck Recipe

Beef chuck is an excellent alternative to brisket for barbecue. It's easier to find, cheaper, and more foolproof. Cooking it sous vide before smoking makes it even more foolproof, guaranteeing you tender and juicy results.

www.seriouseats.com

They cooked it at 155° for 36 hours then smoked it.

I would dry brine the roast then wrap it tightly in foil and put it in the oven at 250° for several hours. Low and slow will break down the connective tissue and add flavor and moisture to the meat. Then dice and sear. Add towards the end of the chili cook otherwise the meat will further break down and you'll have pulled beef.

 

[kruizer]

If you are going for tender, sous vide at 140 for 24 hrs. It will be medium to medium well and very tender and juicy

 

[BuckeyeSteve]

Sous Vide Smoked Beef Chuck Recipe

Beef chuck is an excellent alternative to brisket for barbecue. It's easier to find, cheaper, and more foolproof. Cooking it sous vide before smoking makes it even more foolproof, guaranteeing you tender and juicy results.

www.seriouseats.com

They cooked it at 155° for 36 hours then smoked it.

I would dry brine the roast then wrap it tightly in foil and put it in the oven at 250° for several hours. Low and slow will break down the connective tissue and add flavor and moisture to the meat. Then dice and sear. Add towards the end of the chili cook otherwise the meat will further break down and you'll have pulled beef.

Thanks Eddie. I've bookmarked that recipe. I think I'll try that with the other half of the roast.

 

[BuckeyeSteve]

If you are going for tender, sous vide at 140 for 24 hrs. It will be medium to medium well and very tender and juicy

Thanks kruizer. I think I'll try that.