- Oct 14, 2017
- 561
- 295
Started off with a chuck tender roast, which is a very lean cut compared to a chuck roast, dusted with some What’s This! Cajun and 50/50 CBP and Kosher salt. Threw it on the Masterbuilt 560 gravity at 250 with mesquite chunks. Pulled at IT of 130 after an hour and a half. Got a little inspiration from
sandyut
on his SV roast beef and though I’d give it a try. Bagged and into the SV at 135 for 4 hours.
Broke out the knife sharpener and went to town slicing thin.
Straight onto an onion roll and covered with some cheese dip, the kind you find on the chip isle.
Topped off and served with a side of chips. Massive seal of approval from the whole house!
10/10 highly recommend!
sandyut
on his SV roast beef and though I’d give it a try. Bagged and into the SV at 135 for 4 hours.
Broke out the knife sharpener and went to town slicing thin.
Straight onto an onion roll and covered with some cheese dip, the kind you find on the chip isle.
Topped off and served with a side of chips. Massive seal of approval from the whole house!
10/10 highly recommend!
