Smoked and Sous Vide Chuck

[BrianGSDTexoma]

Smoked a Chuck Roast on low smoke for 4 hours than into the sous vide with mushroom onion soup mix at 165 for 30 hours. Was not ready to eat it yet so did an ice bath and into the fridge for few days. Back into the sous vide and 165 for 6 hours. Made some mash potatoes and roasted carrots. Also did one of Keith's onions. Made a spicy gravy. Chuck was very tasty and tender.

 

[Winterrider]

Looks darn good Brian .

 

[Colin1230]

Yeah, comfort food. Nice job Brian.

 

[912smoker]

Looks like a fine meal Brian. Love the carrots and onion!

Keith

 

[civilsmoker]

I’m with Keith this carrots and onion are speaking to me!

 

[sandyut]

Looks great man! I like the concept here. Definitely gonna add that to the list.

 

[clifish]

Looks great Brian, that is going to be a few days of meals. Tell me about the onions? They look great

 

[jcam222]

Looks awesome Brian! Onion looks great too

 

[BrianGSDTexoma]

Looks great Brian, that is going to be a few days of meals. Tell me about the onions? They look great

Came from Keith thread: https://www.smokingmeatforums.com/t...-baked-parmesan-asparagus.321773/post-2440606

I use my toaster oven at 425 for at least a hour.

 

[Inscrutable]

Yup … Chuck and top/bottom rounds almost always go in the hot tub and come out great. I usually do at 131.5 to Slice rather than pull/shred.

 

[gmc2003]

Fine looking meal Brian. Looks great.

Point for sure
Chris

 

[Brokenhandle]

Great looking meal Brian! Loving the gravy and onion!

Ryan

 

[chopsaw]

My kind of meal Brian !

 

[edmonds]

Let me at it.
But I don't have the patience for 40+ hours.