SmokinAl
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I had a couple of PR's in the freezer & have been wanting to SV one.
But I wanted to get a smokey flavor & a crust on the outside.
I also wanted to have it be fork tender.
Well this experiment was a success.
I started with a 2 bone Angus Choice PR cut from the chuck end.
Here we go:
I coated the roast with A-1, and dusted it with Montreal steak seasoning.
Wrapped it up in plastic wrap for an overnight trip to the fridge.
I am using the WSM for this smoke because I have some errands to run, and want to get a swim in while the PR is smoking.
Put about 12 briquettes in the chimney.
Then onto the side burner on the gas grill to get them started.
I put a couple of splits in the WSM with some lump down the middle.
I have lava rock in my water pan, with no water in it for today.
I put the hot coals on one end & want to run the smoker at a pretty low temp, around 210.
I have the roast in a pan with onion, garlic, & French onion soup.
The roast is just sitting on the bones.
I'm using my BBQ Guru to control the pit temp, & my Fireboard to double check the pit temp & monitor the meat temp.
Here I am at the pool, ready to swim some laps & catch a few rays.
I have my phone with me to monitor the pit & meat temps.
Swim is all done, just hanging out now. Judy is out there exercising with her friends.
OK it took about 3 1/2 hours to get the IT to 120.
I put the PR in a vac bag with all the pan veggies & juice, and vacuumed it up.
Into the SV set at 131 for 24 hours. This is where the experiment comes into play.
After reading several different recipes, they all recommended between 5-10 hours cook time.
I wanted to see if I left it in longer, if it would just melt in your mouth.
24 hours later, it's ready to come out of the bag.
I knew when I picked it up it was going to be very tender.
We dumped all the stuff out of the bag into a pot.
Then boiled it down a little & added some red wine.
Strained it.
Back into the pot with a pat of butter.
Next step is to put a crust on the roast.
I've tried a CI pan & a hot grill before & wanted to try a propane torch this time.
In my opinion this is the best way to do it. I got a much better result, i.e. crispy fat & blackened flavor.
Without further cooking the meat at all.
I already took 1 slice & 1 bone off the board for my plate, but you can see every piece is cooked the same.
Got a bone, a nice slice & some Au Jus with a couple of onion rings for dinner.
Neither Judy or I used a knife to cut any piece of this meat. It cut easily with a fork.
I know that there are some of you guys who are a little skeptical about SV.
And I have to admit that everything I have used it for hasn't always come out as expected.
However this is the best PR Judy or I have ever eaten. I think this is just a learning experience just like learning how to smoke was.
The book said 5-10 hours & sear it & eat it.
I smoked it for 3+ hours, SV'd it for 24 hours, & put a crust on it with a blow torch.
A lot of my experiments don't turn out very well, but I really killed it with this one!
Al
But I wanted to get a smokey flavor & a crust on the outside.
I also wanted to have it be fork tender.
Well this experiment was a success.
I started with a 2 bone Angus Choice PR cut from the chuck end.
Here we go:
I coated the roast with A-1, and dusted it with Montreal steak seasoning.
Wrapped it up in plastic wrap for an overnight trip to the fridge.
I am using the WSM for this smoke because I have some errands to run, and want to get a swim in while the PR is smoking.
Put about 12 briquettes in the chimney.
Then onto the side burner on the gas grill to get them started.
I put a couple of splits in the WSM with some lump down the middle.
I have lava rock in my water pan, with no water in it for today.
I put the hot coals on one end & want to run the smoker at a pretty low temp, around 210.
I have the roast in a pan with onion, garlic, & French onion soup.
The roast is just sitting on the bones.
I'm using my BBQ Guru to control the pit temp, & my Fireboard to double check the pit temp & monitor the meat temp.
Here I am at the pool, ready to swim some laps & catch a few rays.
I have my phone with me to monitor the pit & meat temps.
Swim is all done, just hanging out now. Judy is out there exercising with her friends.
OK it took about 3 1/2 hours to get the IT to 120.
I put the PR in a vac bag with all the pan veggies & juice, and vacuumed it up.
Into the SV set at 131 for 24 hours. This is where the experiment comes into play.
After reading several different recipes, they all recommended between 5-10 hours cook time.
I wanted to see if I left it in longer, if it would just melt in your mouth.
24 hours later, it's ready to come out of the bag.
I knew when I picked it up it was going to be very tender.
We dumped all the stuff out of the bag into a pot.
Then boiled it down a little & added some red wine.
Strained it.
Back into the pot with a pat of butter.
Next step is to put a crust on the roast.
I've tried a CI pan & a hot grill before & wanted to try a propane torch this time.
In my opinion this is the best way to do it. I got a much better result, i.e. crispy fat & blackened flavor.
Without further cooking the meat at all.
I already took 1 slice & 1 bone off the board for my plate, but you can see every piece is cooked the same.
Got a bone, a nice slice & some Au Jus with a couple of onion rings for dinner.
Neither Judy or I used a knife to cut any piece of this meat. It cut easily with a fork.
I know that there are some of you guys who are a little skeptical about SV.
And I have to admit that everything I have used it for hasn't always come out as expected.
However this is the best PR Judy or I have ever eaten. I think this is just a learning experience just like learning how to smoke was.
The book said 5-10 hours & sear it & eat it.
I smoked it for 3+ hours, SV'd it for 24 hours, & put a crust on it with a blow torch.
A lot of my experiments don't turn out very well, but I really killed it with this one!
Al
