Pulled Beef From SV Chucky (Round 2 Testing)
So I have already made a few Chuckies that ended up like Fine Medium Rare Steaks, and I made one for pulled Beef at 165° for 30 hours. That one was Awesome, but I figured I should try the same 30 hours, but at 160°, instead of 165°.
Like the last one, I added a half a pack of “Beefy Onion” Soup to the Chucky in the Vac Pack. (Thanks Again “Chopsaw” for that Tip)
Then I Vacuum packed it, put it in the freezer for another day.
So that day has just come around!!
I filled and set my Sous Vide Supreme @ 160°, 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 easily with two forks. I had the whole thing pulled in about 2 minutes.
I saved a cup of juices from the SV bag & separated the fat from it, to put back in the meat a little at a time if needed with each Sammy. This pulled Beef was already very juicy & Super Tender.
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.
So the results of this test are as follows:
The one I did at 165° for 30 hours pulled Great, Tasted Great, and was very Moist & Tender.
So did the one I just did at 160° for 30 hours, but I believe the one done @ 165° pulled a little easier.
My future Chuckies for Pulled Beef will be done at 165° for 30 hours.
Hope you all like the Pics,
Bear
One 3 pound plus Chuck Roast Vac Packed with half a pack of Dry "Beefy Onion Soup":
In the rack, ready for a 30 hour swim in my Sous Vide Supreme:
Off we go @ 160°:
Fresh out of SV:
Pulling easily with two forks:
All pulled & ready for Sammy making:
Meat Juices after separating over night in Fridge:
Only a thin sheet of fat from Beef Chucky, nothing like from a Pork Butt:
My first Sammy of Pulled Beef, Frank's Hot Sauce, and Sauce:
And some Hot AuJus for Dipping:
My second Night's Supper begins with a slice of bread, Gravy, and a pile of pulled Beef:
Finished with Gravy, Bread, and more Gravy. Roasted Reds & a Pickled Egg on the side:
And for my Third Night's Supper, a "Super-Sammy" (Pulled Beef with Horsey Sauce on a roll, topped with American Cheese & Buckboard Bacon). Taters & Pickled Egg on the side:
So I have already made a few Chuckies that ended up like Fine Medium Rare Steaks, and I made one for pulled Beef at 165° for 30 hours. That one was Awesome, but I figured I should try the same 30 hours, but at 160°, instead of 165°.
Like the last one, I added a half a pack of “Beefy Onion” Soup to the Chucky in the Vac Pack. (Thanks Again “Chopsaw” for that Tip)
Then I Vacuum packed it, put it in the freezer for another day.
So that day has just come around!!
I filled and set my Sous Vide Supreme @ 160°, 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 easily with two forks. I had the whole thing pulled in about 2 minutes.
I saved a cup of juices from the SV bag & separated the fat from it, to put back in the meat a little at a time if needed with each Sammy. This pulled Beef was already very juicy & Super Tender.
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.
So the results of this test are as follows:
The one I did at 165° for 30 hours pulled Great, Tasted Great, and was very Moist & Tender.
So did the one I just did at 160° for 30 hours, but I believe the one done @ 165° pulled a little easier.
My future Chuckies for Pulled Beef will be done at 165° for 30 hours.
Hope you all like the Pics,
Bear
One 3 pound plus Chuck Roast Vac Packed with half a pack of Dry "Beefy Onion Soup":
In the rack, ready for a 30 hour swim in my Sous Vide Supreme:
Off we go @ 160°:
Fresh out of SV:
Pulling easily with two forks:
All pulled & ready for Sammy making:
Meat Juices after separating over night in Fridge:
Only a thin sheet of fat from Beef Chucky, nothing like from a Pork Butt:
My first Sammy of Pulled Beef, Frank's Hot Sauce, and Sauce:
And some Hot AuJus for Dipping:
My second Night's Supper begins with a slice of bread, Gravy, and a pile of pulled Beef:
Finished with Gravy, Bread, and more Gravy. Roasted Reds & a Pickled Egg on the side:
And for my Third Night's Supper, a "Super-Sammy" (Pulled Beef with Horsey Sauce on a roll, topped with American Cheese & Buckboard Bacon). Taters & Pickled Egg on the side:
