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Chuck Roast (SV Pulled Beef)

MFL

Newbie
2
1
Joined Jan 2, 2021
Bear,
Took your advise and my 1st cook with new Sous Vide was chuck roast at 165 deg for 30 hours. Came out perfect! One of the best we've had.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
40,981
13,369
Joined Sep 12, 2009
Bear,
Took your advise and my 1st cook with new Sous Vide was chuck roast at 165 deg for 30 hours. Came out perfect! One of the best we've had.

That's Great, MFL !!!
Thanks for letting me know.
Now if you want a Chuck that is like Prime Rib, Try another chuck At 131° for 48 hours. You won't believe it !!!
Check this one out:
Chucky 50 hours. (By Far My Best Tender Sliced Chucky)


Bear
 

jmusser

Smoking Fanatic
350
389
Joined Jan 11, 2020
After following Bear's 50 hour cooks a few times, I just threw a chucky in to pull. Feeling pretty confident with Bear's awesome directions. Always appreciate sir!
 

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