A little help for a newb

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smokinut

Smoke Blower
Original poster
Jun 27, 2013
147
41
Salt Lake City, Utah
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.
 
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.

 
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