- Jun 15, 2017
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Pulled Beef Sliders on the WSM
- Thread starter normonster
- Start date
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I agree on the smoke & SV for just about any cut of meat, but I gotta say that chuck roast looks amazing!
You don't get that bark with Smoke/SV, but I agree it does produce a more tender juicy piece of meat!
And congrats on getting a spin on the carousel!
Al
You don't get that bark with Smoke/SV, but I agree it does produce a more tender juicy piece of meat!
And congrats on getting a spin on the carousel!
Al
Geebs
Smoking Fanatic
I'll take 15 to go. Them looked great. The chuck roasts look liked they darkened up some to have some bark on them. Still looking good regardless.
Rings Я Us
Smoking Guru
I bet White Castle Hamburger joint would love to get ahold of those sliders for a special limited time.. Haha.. Nice!
one eyed jack
Master of the Pit
- Jun 15, 2017
- 236
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Thank you
SmokinAl
!
Thank you
ab canuck
for the like!
Thanks
weev
. Good Times.
Thank you
Geebs
.
lovethemeats
- Yeah, bark was the goal this time around for me.
Thank you
pc farmer
. These were great with no SV, but what I didn't show is that I wrapped them for 2 hours during the smoke. The Texas crutch is a wonderful thing.
Haha
Rings Я Us
do you have their number? I'm waiting for a breakout business idea..haha..
one eyed jack
Thank you. Yeah, brisket and ribs on top with a pork shoulder underneath! I'm trying to maximize my charcoal usage these days.
Cheers!!!!
SmokinAl
!Thank you
ab canuck
for the like!Thanks
weev
. Good Times.Thank you
Geebs
.
lovethemeats
- Yeah, bark was the goal this time around for me.Thank you
pc farmer
. These were great with no SV, but what I didn't show is that I wrapped them for 2 hours during the smoke. The Texas crutch is a wonderful thing. Haha
Rings Я Us
do you have their number? I'm waiting for a breakout business idea..haha..
one eyed jack
Thank you. Yeah, brisket and ribs on top with a pork shoulder underneath! I'm trying to maximize my charcoal usage these days.Cheers!!!!
ghoster
Smoke Blower
Nice work. That chuck roast looks great. I've never tried one but i think thats going to change.
That's a Fine Looking Chuck, Norm!!
And a nice Platoon of Tasty Looking Little Sammies!!:)
Like.
Bear
And a nice Platoon of Tasty Looking Little Sammies!!:)
Like.
Bear
First, those sliders look amazing. I've smoked a couple of chuckys in my electric smoker but neither one turned out as well as yours. Next, a couple of questions. What is the Sonoma Style SV-Smoker method? I lived in Sonoma County for 22 years and never heard of it. I get that the SV is sous vide. And is Fire & Fury your own BBQ recipe? I got a kick out of its name. Lastly, why do you usually tie up chuck roast? I see that direction often in beef and pork roast recipes but have never understood how tying up a roast makes it cook more evenly.
- Jun 15, 2017
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Yeah
ghoster
if you haven't done a chucky yet you should. From this point forward it is my beef of choice of the smoker, at least when it is on sale. Very similar to pulled pork.
Bearcarver
a compliment from you is like two points. Thank you Sir!
daricksta
The Sonoma Style Smoke is just SV to Smoker in that order, as opposed to Smoker to SV. There is some debate on which sequence is best, mine being the underdog apparently. See this thread for a Sonoma Style SV-Smoke:
https://www.smokingmeatforums.com/threads/pulled-chuck-sous-vide-smoke.273347/#post-1805542 The techinique yields a piece of meat that is fork-tender, moist, easily pullable and in my opinion as smokey as you could ever want it, plus you get bark that is not softened by the SV).
Fire & Fury is my own recipe, yes. I have found that sauce making for me is really a fun thing to do. I make beer and it takes all day, then 2 weeks to ferment, then another month to age, but sauce can be made good in 1 day and stellar in 1 week. I friggin love the stuff. I must have at least 5 recipes that I consider keepers, one or two of which I consider untouchable by any commercial bbq sauce. They're my signature when I have company.
As far as binding the roast before cooking I personally do it to keep it in one piece (especially for the SS SVS method where you'll be transfering what is essentially a cooked roast onto a grate).
Cheers!
ghoster
if you haven't done a chucky yet you should. From this point forward it is my beef of choice of the smoker, at least when it is on sale. Very similar to pulled pork.
Bearcarver
a compliment from you is like two points. Thank you Sir!
daricksta
The Sonoma Style Smoke is just SV to Smoker in that order, as opposed to Smoker to SV. There is some debate on which sequence is best, mine being the underdog apparently. See this thread for a Sonoma Style SV-Smoke:https://www.smokingmeatforums.com/threads/pulled-chuck-sous-vide-smoke.273347/#post-1805542 The techinique yields a piece of meat that is fork-tender, moist, easily pullable and in my opinion as smokey as you could ever want it, plus you get bark that is not softened by the SV).
Fire & Fury is my own recipe, yes. I have found that sauce making for me is really a fun thing to do. I make beer and it takes all day, then 2 weeks to ferment, then another month to age, but sauce can be made good in 1 day and stellar in 1 week. I friggin love the stuff. I must have at least 5 recipes that I consider keepers, one or two of which I consider untouchable by any commercial bbq sauce. They're my signature when I have company.
As far as binding the roast before cooking I personally do it to keep it in one piece (especially for the SS SVS method where you'll be transfering what is essentially a cooked roast onto a grate).
Cheers!
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- Jun 15, 2017
- 236
- 147
My wife and I have seen a lot of sous vide cooking on TV but we just don't want to spend the money on one, even at a Costco price. But your photos clearly show the merits of your method. And if I had decided to go with a charcoal smoker, I would've chosen a WSM, too.Yeah
https://www.smokingmeatforums.com/threads/pulled-chuck-sous-vide-smoke.273347/#post-1805542 The techinique yields a piece of meat that is fork-tender, moist, easily pullable and in my opinion as smokey as you could ever want it, plus you get bark that is not softened by the SV).
As far as binding the roast before cooking I personally do it to keep it in one piece (especially for the SS SVS method where you'll be transfering what is essentially a cooked roast onto a grate).
Cheers!
- Jun 15, 2017
- 236
- 147
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