Pulled Beef From SV Chuckies
So I have already made a few Chuckies that ended up like Fine Medium Rare Steaks, so I decided to see what kind of Pulled Beef I could make too.
I got two Nice 3 pound Chuck Roasts, Prepped them with Worcestershire Sauce Powder, CBP, Onion Powder & Garlic Powder.
Then I Vacuum packed them, put one in the freezer for another day, and kept one out for my SV.
After doing a lot of research, I decided to try 165° for 30 hours, and Boy did I hit that right!
However Mrs Bear told me she didn’t want hers Smoked.
I filled and set my Sous Vide Supreme @ 165°, and put the 3+ pound roast in at 10 AM. Then the next day I removed the Chucky at 4 PM, and it pulled apart real easy with two forks. I had the whole thing pulled in about a minute.
I saved a cup of juices from the SV bag & separated the fat from it, to put back in the meat, but it wasn’t needed anyway. This pulled Beef was very juicy & Super Tender.
Except for no Smoke, this was easily the best pulled Beef I’ve ever had, but I fixed that with my Sammies from the leftovers that I’ll post in a few days after I post this Thread. I managed to get some smoke on my Sammies, without getting any on Mrs Bear’s. Stay Tuned.
Sammies From The Leftovers, With Smoke: https://www.smokingmeatforums.com/threads/pulled-beef-sammies-bear-style.273512/
This Chucky was more moist than any I've ever had from a Smoker, and it wasn't overcooked like they often get from being in a Crockpot all day.
Hope you all like the Pics,
Bear
One of the Chuck Roasts @ $2.99. Pretty well marbled for a "Choice" Chucky:
Two Nice Chuckies ready for their seasonings:
All seasoned up:
One 3+ pound Chuck bagged, racked & ready for a Bath:
Juices saved from the Chucky, after 30 hours in the SV Bath.
There's my old time "Wilbert Montgomery" glass, a former star of the 2018 World Champion Philadelphia Eagles:
Note how the fat rises to the top of the liquid in the glass, after over night in the fridge:
Here you can see that I cut the hardened fat off of the top, leaving the gelled Liquid Gold.
I saved this, but the meat was so Tender & Juicy, all the way through making Sammies that I didn't need it:
Fresh out of the SV, after 30 hours @ 165°:
So Tender & Juicy & Pulled Perfectly:
My first Sammy---A little Gravy, a slice of bread & a pile of Pulled Beef. Then more gravy:
Then another slice of Bread, Some Fries, and more Gravy on top of everything:
Another helping of Meat, Gravy, and only one slice of bread (My idea of Half a Sammy):
More kinds of Sammies coming later...........
So I have already made a few Chuckies that ended up like Fine Medium Rare Steaks, so I decided to see what kind of Pulled Beef I could make too.
I got two Nice 3 pound Chuck Roasts, Prepped them with Worcestershire Sauce Powder, CBP, Onion Powder & Garlic Powder.
Then I Vacuum packed them, put one in the freezer for another day, and kept one out for my SV.
After doing a lot of research, I decided to try 165° for 30 hours, and Boy did I hit that right!
However Mrs Bear told me she didn’t want hers Smoked.
I filled and set my Sous Vide Supreme @ 165°, and put the 3+ pound roast in at 10 AM. Then the next day I removed the Chucky at 4 PM, and it pulled apart real easy with two forks. I had the whole thing pulled in about a minute.
I saved a cup of juices from the SV bag & separated the fat from it, to put back in the meat, but it wasn’t needed anyway. This pulled Beef was very juicy & Super Tender.
Except for no Smoke, this was easily the best pulled Beef I’ve ever had, but I fixed that with my Sammies from the leftovers that I’ll post in a few days after I post this Thread. I managed to get some smoke on my Sammies, without getting any on Mrs Bear’s. Stay Tuned.
Sammies From The Leftovers, With Smoke: https://www.smokingmeatforums.com/threads/pulled-beef-sammies-bear-style.273512/
This Chucky was more moist than any I've ever had from a Smoker, and it wasn't overcooked like they often get from being in a Crockpot all day.
Hope you all like the Pics,
Bear
One of the Chuck Roasts @ $2.99. Pretty well marbled for a "Choice" Chucky:
Two Nice Chuckies ready for their seasonings:
All seasoned up:
One 3+ pound Chuck bagged, racked & ready for a Bath:
Juices saved from the Chucky, after 30 hours in the SV Bath.
There's my old time "Wilbert Montgomery" glass, a former star of the 2018 World Champion Philadelphia Eagles:
Note how the fat rises to the top of the liquid in the glass, after over night in the fridge:
Here you can see that I cut the hardened fat off of the top, leaving the gelled Liquid Gold.
I saved this, but the meat was so Tender & Juicy, all the way through making Sammies that I didn't need it:
Fresh out of the SV, after 30 hours @ 165°:
So Tender & Juicy & Pulled Perfectly:
My first Sammy---A little Gravy, a slice of bread & a pile of Pulled Beef. Then more gravy:
Then another slice of Bread, Some Fries, and more Gravy on top of everything:
Another helping of Meat, Gravy, and only one slice of bread (My idea of Half a Sammy):
More kinds of Sammies coming later...........
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