Never had one.
Nice price!! I've cut those hunks into smaller pieces and treated them the same way you do a chuckie.
Cut it into four 5 pound portions. VAC seal three and throw them in the freezer. Take the 5 pound portion you reserve and coat with salt, pepper and 1/4 oz of pink #1 curing salt. Add a 1/2 tsp liquid smoke (wait for it before you start booing) vacuum seal, let rest for 2 to 3 hours in the fridge and Sous Vide at 155 for 36 hours. Then pat dry, and place on the smoker for 3 hours at 300# using your favorite wood to add some additional flavor and bark. Slice across the grain and serve.
Cut it into four 5 pound portions. VAC seal three and throw them in the freezer. Take the 5 pound portion you reserve and coat with salt, pepper and 1/4 oz of pink #1 curing salt. Add a 1/2 tsp liquid smoke (wait for it before you start booing) vacuum seal, let rest for 2 to 3 hours in the fridge and Sous Vide at 155 for 36 hours. Then pat dry, and place on the smoker for 3 hours at 300# using your favorite wood to add some additional flavor and bark. Slice across the grain and serve.
Cut it into four 5 pound portions. VAC seal three and throw them in the freezer. Take the 5 pound portion you reserve and coat with salt, pepper and 1/4 oz of pink #1 curing salt. Add a 1/2 tsp liquid smoke (wait for it before you start booing) vacuum seal, let rest for 2 to 3 hours in the fridge and Sous Vide at 155 for 36 hours. Then pat dry, and place on the smoker for 3 hours at 300# using your favorite wood to add some additional flavor and bark. Slice across the grain and serve.
Forgetting the liquid smoke, this is one of the best ways to cook chuck and/or flank I have found. However, I actually reverse the method. I smoke first low and slow and bring it up to about 135* in my pellet and then sous vide in the bath for about 36 hours at 155*. Result is awesome. Doing one this weekend, I'll post some pix.
Forgetting the liquid smoke, this is one of the best ways to cook chuck and/or flank I have found. However, I actually reverse the method. I smoke first low and slow and bring it up to about 135* in my pellet and then sous vide in the bath for about 36 hours at 155*. Result is awesome. Doing one this weekend, I'll post some pix.