Ok I need a confidence booster on this sous vide.
I've done ribeye, results were fine but I'm not blown away.
I did a 3lb pork roast with a nice fat cap. No brine. 124F for 24hr. Taste was there and tender. Bag was full of juice. But dry as all get out. Styrofoam has more internal moisture than it did.
Did a little pork tenderloin in my little MB gas smoker last night and was moist and wonderful. 235 for 2.5 hr.
So tonight a small 4pd chuck finished. 165 for 30 hr. Pulled from bath sear on my little hibachi and pulled it for nachos. Now this chuck was good, tender and pulled easily. Not dry but it had what I call the dry after taste. I have smoked chuckie's before to 155F and pulled then put in insta pot for about an hour and they seem to be tad more moist in my opinion, no after dry taste.
I'm just wanting something that the sous vide makes better than anything else.
I've done ribeye, results were fine but I'm not blown away.
I did a 3lb pork roast with a nice fat cap. No brine. 124F for 24hr. Taste was there and tender. Bag was full of juice. But dry as all get out. Styrofoam has more internal moisture than it did.
Did a little pork tenderloin in my little MB gas smoker last night and was moist and wonderful. 235 for 2.5 hr.
So tonight a small 4pd chuck finished. 165 for 30 hr. Pulled from bath sear on my little hibachi and pulled it for nachos. Now this chuck was good, tender and pulled easily. Not dry but it had what I call the dry after taste. I have smoked chuckie's before to 155F and pulled then put in insta pot for about an hour and they seem to be tad more moist in my opinion, no after dry taste.
I'm just wanting something that the sous vide makes better than anything else.