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How long and at what temp do you sous vide Chuck? I'd be willing to try the smoke after SV but didn't think it was an necessary. I'd bet money the wife would say it's not broken, don't try and fix it. Probably one of those nuances that don't make a big difference. Smoking after would also be...

With a cut like chuck roast which is tough if not cooked like a brisket it can done long term in sous vide. After smoking a chuck roast I now go 3 days @ 134F. I had been doing 48 hours but tired the longer 72 hour and both the wife and I agreed it was better. If you have never tried a long hot...

Agreed, whenever I sous vide a chuck roast, which I have to say rivals my anticipation as much as a ribeye steak, I dry brine/season first, then smoke, then right into the sous vide for 3 days @134F. When it comes out I sear over 1800F, only takes a couple minutes flipping every 30 seconds...

I definitely want the Berkshire pork, I saw the Snake River roast but ended up going with 2 roasts from the Wagyu website, so I could do the full circle. I think all I have to do is cut about half way through between each bone and form into a circle and tie the ends together. Jeffs recipe looks...

So as many of you may already know, Jeff sent out a recipe this morning for a Smoked Pork Crown roast. Never having heard of this before , I began a little research and realized this is a specialty cut that you don't see too often, probably because it is what they cut pork chops from. There are...

They probably have 5 different sous vide bath's, one for each cook level. Or maybe just one at rare and finish all on the grill.

One of the main reasons to use sv is being able to cook evenly throughout the steak. When you cook on a grill, you are using a hotter temp than a finish temp so the closer you get to the outer surface or the further away from the center you get, the more overcooked it gets. Now I'm not saying...

Nice save on the brisket, I'll definitely tuck that away for future use if needed. I also love the smoke/sous vide combo. I put a chuck roast in my smoker for 30 minutes yesterday and then put it in the sous vide at 135, plan to have it Saturday night for dinner. That's about 52 hours...

BTW, I did get a response from Jeff: " We often rely on other readers to answer questions but it looks like this is a tough one. I don’t do any of my own dry aging so I can’t be of too much help on this. I have purchased a lot of dry aged briskets and such and they are not dry and leathery on...

Thanks Al, great story and pictures! I think I'll try dry aging a brisket after I dry brine and season it. Just long enough that the outer surface begins to get hard. Then mop it every hour in the smoker until I wrap it. It might take a while for this to come to fruition but I will get back to...

Well I have to say I'm impressed. I came looking for an answer to my dry age brisket question and found a new group to be a part of. I look forward to hanging out with you guys and gals as I get acquainted with my RecTeq 1250. I've been using a propane smoker for many years and finally moved to...

I've tried sending this question to Jeff without success so this seems like the next best place to try. In Jeff's recipe for dry aged brisket he doesn't cover what I think is a very important question. As anyone who dry ages meat will know, when you dry age, the meat becomes, you guessed it, dry...