- Jan 22, 2017
- 344
- 254
Well had a small one in the deep freeze. Turned out really really good. I didnt take progression pics. sorry. Will try to remember next time.
Rubbed down, then smoked for 3 hours at 190f. Then Vac-sealed and sous-vide for 25 hours at 132. It then went in the fridge overnight and sliced. After slicing added the juices with a little beef broth to a new bad and it went back in the sous-vide for a couple hours to warm back up. Turned out very good. Will do any of my rump or siloins like this from now on. Going to make some sammies tonight!
Rubbed down, then smoked for 3 hours at 190f. Then Vac-sealed and sous-vide for 25 hours at 132. It then went in the fridge overnight and sliced. After slicing added the juices with a little beef broth to a new bad and it went back in the sous-vide for a couple hours to warm back up. Turned out very good. Will do any of my rump or siloins like this from now on. Going to make some sammies tonight!