This is my second SV Chuckie, but the first one was strictly SV for two days then pan-seared. It was pretty good, for a roast.
This Chuckie was trussed and seasoned with SPOG on all sides and into the smoker at 200⁰ for a couple of hours then raised the temp to 225⁰ for a little over two hours and the IT was hitting 134⁰F. Pulled from the smoker, vacuum sealed it and into the prepared Sous Vide it went. Temp was set to 135⁰F and it was to stay in the bath for a little less than 48 hours, making total cook time around 50 hours. That was on Thursday afternoon with target to pull it out on Saturday early afternoon.
About that time I remembered a party we were going to on Saturday, so Saturday when the Chuckie was finished with his ~46 hour bath, I pulled him and put into a bowl of ice water for a bit then into the freezer, still sealed in the SV bag.
This morning I decided we would have the roast for dinner, so I prepared the SV with cold water and dropped in the Chuckie still sealed in the bag. Circulated cold for a couple hours then set the temp to 134⁰F, 1 degree less than cook temperature. Really had no idea how long it would take, but was hoping it would be there by dinner time. And it was.
So I cut open the vacuum bag and drained the au jus into a small bowl, then made that first slice. I need say no more than to just look at the photos. Then comes the taste test; OMG, the perfect smoke flavor and tenderness, exceeding Prime Rib and easily equaling a nice tenderloin. Not kidding!
Thanks all for the great tips and suggestions. This one is a keeper!
Rick
This Chuckie was trussed and seasoned with SPOG on all sides and into the smoker at 200⁰ for a couple of hours then raised the temp to 225⁰ for a little over two hours and the IT was hitting 134⁰F. Pulled from the smoker, vacuum sealed it and into the prepared Sous Vide it went. Temp was set to 135⁰F and it was to stay in the bath for a little less than 48 hours, making total cook time around 50 hours. That was on Thursday afternoon with target to pull it out on Saturday early afternoon.
About that time I remembered a party we were going to on Saturday, so Saturday when the Chuckie was finished with his ~46 hour bath, I pulled him and put into a bowl of ice water for a bit then into the freezer, still sealed in the SV bag.
This morning I decided we would have the roast for dinner, so I prepared the SV with cold water and dropped in the Chuckie still sealed in the bag. Circulated cold for a couple hours then set the temp to 134⁰F, 1 degree less than cook temperature. Really had no idea how long it would take, but was hoping it would be there by dinner time. And it was.
So I cut open the vacuum bag and drained the au jus into a small bowl, then made that first slice. I need say no more than to just look at the photos. Then comes the taste test; OMG, the perfect smoke flavor and tenderness, exceeding Prime Rib and easily equaling a nice tenderloin. Not kidding!
Thanks all for the great tips and suggestions. This one is a keeper!
Rick