Can't you smell that smell?

[POP A SMOKE]

A lil hickory smoke added to Chuckie with the pellet pooper...

Two hours smoke and the into a SV bath for 24 hours...

 

[GATOR240]

........The smell of beef around you. Lookin' good.

 

[73saint]

Looks absolutely perfect!

 

[mike5051]

That looks incredible! "Like!"

Mike

 

[dcecil]

That looks awesome, great job

 

[zippy12]

looks great

 

[oddegan]

Do you lose any of the smokiness in the SV? I haven't done it with mine yet and I'm curious if it loses anything.

 

[POP A SMOKE]

"They" say you do.. but "They" also say you lose bark also.. it's all means and methods I suppose..

 

[gmc2003]

Looks wonderful PAS. Unfortunately the only thing we're smelling around here is liquid manure. It's that time of year for the farmers. That chuckie over hickory smell would be more then welcome.

Chris

 

[oddegan]

I understand the loss of bark but not the loss of smokiness. The bark would soften in the moist environment but I've never gotten a good explanation as to why the flavor would decrease. Where would it go? Might have to do some blind taste testing on SWMBO.

 

[Lookn4u]

Man that looks good!

 

[AllAces]

With Lynyrd Skynyrd playing in the background?

 

[hillbillyrkstr]

Is that a pic of your finished product? Looks great! Bet it tasted even better! A bit of a smoke ring means you had some Smokey flavor for sure!


You do lose bark when you smoke and then finish in the sv. Its a fact. It’s even worse than wrapping and using the Texas crutch in the smoker. All the fat that renders stays in the bag with the meat and destroys the bark.

You can beat this a bit by using the sv first and then finishing on the smoker. You’ll get some bark but obviously not like you would if you smoked the whole time. The down side to this is the meat doesn’t suck up as much smoke after it’s cooked.

If you smoke & then sv you will not lose smoke flavor. I’ve never heard anyone say that, and in my experience with a half dozen pork butts, a few briskets, a few racks of ribs, and 4-5 tri tips I’ve never lost smoke flavor finishing in the sv. I find it funny anyone would even suggest it.

I’ve done plenty of tests with plenty of different cuts of meat where I smoked first and then finished in the sv and never once have I thought the sv took away some of the smoke flavor.

Now is it gonna be as Smokey as if you kept it on the smoker for the whole time? Probably a good argument there. But if you smoke at a low temp for 2-4 hours and then finish in the sv, the sv doesn’t somehow suck out the smoke flavor you put in the meat with your smoker.

Scott

 

[one eyed jack]

Impossible to argue with that picture. Looks darn near perfect to me.

I have no experience with SV but am curious; Would it work to SV first and then smoke? (Just thinking about dryer bark).

 

[one eyed jack]

HA! HBS answered while I was writing.

 

[POP A SMOKE]

I always smoke first and then SV. It allows the meat to suck up a bit of smoke while cold and build up a lil bark.

I have done several dozen Chuck's, briskets, tri's, steaks, etc.. like this when SV'ing and I never get the smoke post SV that I get by smoking first. I let the internals come up to just a few degrees lower than my SV temp, which on a Chuck is 155*. Then I hit the bath.

An ice bath shock out of the pot and then a quick reverse sear at 1100* for about 30 seconds takes care of any bark issue and tightens up the externals and locks down the juices inside.

Winner, winner... Chicken dinner

 

[SmokinAl]

Well it just doesn't get any better than that!
Al

 

[one eyed jack]

I always smoke first and then SV. It allows the meat to suck up a bit of smoke while cold and build up a lil bark.

I have done several dozen Chuck's, briskets, tri's, steaks, etc.. like this when SV'ing and I never get the smoke post SV that I get by smoking first. I let the internals come up to just a few degrees lower than my SV temp, which on a Chuck is 155*. Then I hit the bath.

An ice bath shock out of the pot and then a quick reverse sear at 1100* for about 30 seconds takes care of any bark issue and tightens up the externals and locks down the juices inside.

Winner, winner... Chicken dinner

Thanks for your thoughts Pop.

 

[POP A SMOKE]

With all the focus on the smoke, let me just say that my main focus on a Chuck is to beat that bad boy into submission so if asked, one would wonder why you would pay stupid prices for filet mignon.

I have found that the grade of beef dictates the approach to the cook. I have done dozens of Chuck's with absolutely no smoke and yet, never once regretted the decision. That's what I was getting at with my "means and methods" comment. My main decision in the SV pot is texture. Do I want to pull or slice. If I slice, do I want filet mignon or a more traditional brisket cut. That is the magic in the SV pot. Like Kenny said.. "Gotta know when to hold them.. know when to fold them."

Granted, I have only been using the bath for a couple years now, but I have watched all manner of bovine, yard bird, and piggy suck in smoke over the last 50 years or so. I look at the bath as a tool in the box to be used in addition to a pit that assists in plating a particular cut in the best possible manner that fits my preconcieved thought process.

With all that said, I don't do the day to day shoppin so most days I am dealing with whatever the wife drags back from the dollar bin at Wally World. I swear that woman would run over a cete of Badgers to get a dollar off a piece of meat, and yet you would think I was married to Imelda Marcos if you saw her shoe closet.

Sigh, we all have our cross to bear, I suppose. She is a good woman and I woke up in the emergency room one night to find her sleeping on the hard floor beside my bed. I suppose I can figure out how to cook anything she decides to bring me without complaint.

Anywho, my point to all this was smoke has it's place just like anything else. I SV'd a Chuckie a couple weeks back without ever getting near one of my smokers. Made some of the best Sammie's that I have had in a bit...

It's all about that base...

Carry on.

 

[jbellard]

Boy that looks good!