Charles Roast

[cooker613]

Here are final pictures of my smoked and the souvide Charles Roast. It cane out so good, tender, and rich tasting that calling it “Chuck” seemed a bit rude and too familiar. Came out tasting like a really good prime rib roast.



The sousvide brought it to a perfect medium rare.

 

[Hawging It]

Very nice!

 

[Bearcarver]

Yup--Looks Great !!
Like.

Time & Temps??

Bear

 

[cooker613]

Yup--Looks Great !!
Like.

Time & Temps??

Bear

Step one: on the smoker, a big joe Kamado for four hours @ 225-235 degrees over pecan wood
Step two: sous vide at 140 degrees for 29 hours.
Possiable changes: perhaps sous vide at 150 for ~36-40 hours. I think next time I’d like to get “shredable”. Because...tacos and or sandwiches.

 

[Bearcarver]

Step one: on the smoker, a big joe Kamado for four hours @ 225-235 degrees over pecan wood
Step two: sous vide at 140 degrees for 29 hours.
Possiable changes: perhaps sous vide at 150 for ~36-40 hours. I think next time I’d like to get “shredable”. Because...tacos and or sandwiches.

Thank You for the reply!
Excellent Job.
I just did another Chucky in my SV--Pulled Beef.
I get my best results for Pulled Beef Chuckies @ 165° for 30 hours.
Here's one:
Pulled Beef Chuck Roast


Bear

 

[cooker613]

Thank You for the reply!
Excellent Job.
I just did another Chucky in my SV--Pulled Beef.
I get my best results for Pulled Beef Chuckies @ 165° for 30 hours.
Here's one:
Pulled Beef Chuck Roast


Bear

Thanks, that’s what I need for next time. Do you smoke it before or after? And if so, at what temps and times?

 

[Bearcarver]

Thanks, that’s what I need for next time. Do you smoke it before or after? And if so, at what temps and times?

I don't smoke most things I SV, because Mrs Bear wants it without smoke.
I can get away with stuff I only Smoke, but not stuff that I SV.
I usually just sear "After", or Grill "After".

Bear