Mississippi Pot Roast

[BrianGSDTexoma]

I decided to try the Mississippi Roast smoked than finish in Sous Vide. After almost 5 hours at 225 roast was only up to 145 so pulled it and put into Sous Vide at 170 for 24 hours. The sous vide bag leaked a little bit. Made gravy from sauce which was a mistake. Was really salty. Made sandwich next day. Still a little salty but not to bad. Don't think the Mississippi was meant to be cooked that long. The polenta was really good as where the ribs.

 

[TNJAKE]

Looks good and I agree on length of cook. Probably makes it over seasoned. I'll take a plate anyways

 

[smokerjim]

looks good from here, to bad it came out a bit salty

 

[SmokinAl]

It sure looks good!
Al

 

[chopsaw]

I agree , looks great .

. Don't think the Mississippi was meant to be cooked that long.

I've done it with great results . I don't add salt to my chucks , because I use the soup mix , and the ranch powder with the brined peppers . Plenty of salt in those things . I use 165 for 30 hours .
Nice work on that .

 

[Bearcarver]

Looks Real Tasty Brian!!
Like.
That's about the same as I do my "Pulled Beef From Chuckies", and they come out Awesome!!
Check This One: Pulled Beef Chuck Roast


Bear

 

[BrianGSDTexoma]

Looks Real Tasty Brian!!
Like.
That's about the same as I do my "Pulled Beef From Chuckies", and they come out Awesome!!
Check This One: Pulled Beef Chuck Roast
Bear

That's the one I been planning to do but got side tracked. Been doing your 30 hour 135 one quite a bit and its awesome!

 

[Bearcarver]

That's the one I been planning to do but got side tracked. Been doing your 30 hour 135 one quite a bit and its awesome!

That's Great Brian!!
Now you have to try that 30 hour 135° ----At 50 hours!!
You won't believe it---I was stunned:
Chucky 50 hours. (By Far My Best Tender Sliced Chucky)

Bear