A little help for a newb

[smokinut]

So my wife got me a sous vide for Father's Day, which she let me open early so I can use it for dinner on Father's Day. I plan on smoking a chuck roast for about 3 hours to get some good smoke on it, then finish it sous vide. From my reading on here, I should sous vide it for 24 hours correct? Was gonna do it at 135°. Does this sound good? Thanks.

 

[Winterrider]

That would be good.
Bearcarver has some trials he has done with SV times. Maybe Check these out and decide. Bottom of his page.

 

[BrianGSDTexoma]

I have done Bear's 50 hour chucks and they are great. Bear should get back with you on this. Here is his how to's page. There is a sous vide section. When you go to slice I like to slice on a bais. Seems more tender like that.

Bear's "Step by Step" Index

Bear's "Step by Step" Index I made this index, because a lot of guys use my "Step by Steps", and I couldn't get them all in my Signature. Then I'd have to find the one I had that best suited what they were wanting to do. At times it has taken me forever to find one of my Step by Steps that...

www.smokingmeatforums.com

 

[Winterrider]

Thanks Brian I tried to copy and paste and didn't come up with it so left it out.

 

[smokinut]

Thanks you two.

And holy crap, 50 hours?! That's insane lol

 

[crazymoon]

SN, You will enjoy your SV IMHO!