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Prime Brisket Overnight cook
https://share.fireboard.io/782F0D overnight brisket Saturday, May 21st 2022 - 13 hours, 25 minutes Auto-created session After trim, rubbed, Vac Packed, frig for 12 hours, on the T for a good night run. Ran the night with a 200° average, I had a lot of temp rollercoaster going on... no... -
Bearcarver Pulled Chuck Roast Sous Vide Recipe
Thanks Thanks big guy, I guess next I'll try your "slice" method.- eaglewing
- Post #16
- Forum: Sous Vide Cooking
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Bearcarver Pulled Chuck Roast Sous Vide Recipe
Exactly, Thanks- eaglewing
- Post #13
- Forum: Sous Vide Cooking
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Bearcarver Pulled Chuck Roast Sous Vide Recipe
He is da man that's for sure... You would LOVE a SV, talk about the perfect frozen steak method...- eaglewing
- Post #11
- Forum: Sous Vide Cooking
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Bearcarver Pulled Chuck Roast Sous Vide Recipe
Thanks guys, no doubt I'd do it again, way too easy for something so good...- eaglewing
- Post #10
- Forum: Sous Vide Cooking
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Bearcarver Pulled Chuck Roast Sous Vide Recipe
And my Sunday Dinner- eaglewing
- Post #5
- Forum: Sous Vide Cooking
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Bearcarver Pulled Chuck Roast Sous Vide Recipe
Going with "pulled"... 165° ►Onion soup mix ►27hrs... (I couldn't wait the full 30) 3.5lb added to my Sous Vide, counting down. UNREAL, has plenty of it's own juice, I was attacking it before we even made the first meal. Big chunk is gone for TACOS!!!! Tomorrow, Beef & gravy...- eaglewing
- Thread
- Replies: 16
- Forum: Sous Vide Cooking
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Pulled Chuck Roast (Sous Vide)
Angus Chuckie, $5.99 almost all the time at 2 places near me.- eaglewing
- Post #47
- Forum: Sous Vide Cooking
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Undercooked brisket finished in sous vide question
Or, since it's almost done and just needs a little warmup/cook, some instructions from BBQ joints with frozen/sliced is, Bring a pot of water to a boil, turn heat off and drop in a bag of sliced, take out as soon as it looks like it became juicy again. Can't go any higher than the 200s so don't... -
Pulled Chuck Roast (Sous Vide)
Going with "pulled"... 3.5lb added to my Sous Vide, counting down. (I'll start a new thread once it's done and report) I added more water after this pic- eaglewing
- Post #41
- Forum: Sous Vide Cooking
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Wagyu Brisket - Best I've Ever Had (w/ pics)
OH, BTW, I also have a frozen one I wanna do soon, how long did it take to thaw??? I take it you just went from the freezer to the frig? -
Smoke yield from pellets
WOOOAAAA WOOOOAAA... AGREED, No way putting chips in your hopper. Some "charcoal" pellets have already caused certain damage because they are hard as a rock. Known to jamb the auger to a stop. (earlier versions mind you, I cannot speak for latest ones)- eaglewing
- Post #33
- Forum: Pellet Smokers
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Pulled Chuck Roast (Sous Vide)
You also did one at 132° for 50 hours... that was for a sliced Chuckie and not a pulled chuckie??? That sliced chuckie thread of yours also looks- eaglewing
- Post #37
- Forum: Sous Vide Cooking
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Wagyu Brisket - Best I've Ever Had (w/ pics)
I'd love to see your trim pics... (if you took any) I like the way you kind of rounded it. Anyway, AWESOME JOB, That satisfied some serious appetites I'm sure. -
Smoke yield from pellets
These work awesome mixed with a fruit pellet. The chip size don't really matter for me, I have had tubes this way last 4+ hours easy and the smell is unreal. I "tap" pack them then get a good hot lite and I prop mine on a wood chunk to keep the tubes at an angle to burn a little more 'top to...- eaglewing
- Post #31
- Forum: Pellet Smokers
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Pulled Chuck Roast (Sous Vide)
Just picked me up 3.5lber, gonna do this this week... 30 hours at 165° Vac pac with onion soup mix... I'll keep ya'll updated. :emoji_thumbsup: :emoji_thumbsup: THNX BC- eaglewing
- Post #34
- Forum: Sous Vide Cooking
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Pulled Chuck Roast (Sous Vide)
I will have no fear doing this to some of the Chuckies I get pretty cheap from time to time at Aldis... ez pezy- eaglewing
- Post #13
- Forum: Sous Vide Cooking
