Half the fun of this hobby is trying new methods and ways to do things. So, I am doing just that with my 'poor mans' burnt ends. (With your host Chuck Roast) The past couple of times ive done PMBE, they were good but it was hit and miss on whether they were awesome or just plain too dry.
Enter - the Sous Vide. Inspired by past SV cooks, and a couple of youtube vids, I seasoned and sealed by roast and put it in the bath @ 135 for ~34 hours. I then drained the juice, patted it dry and now its in the fridge to rest (while I come to work) and I will smoke it either tonight or tomorrow.
Im sure that it wont be on the smoker for as long as if I was going from raw because I only plan to let the IT come up to around 135 or so. That should give it plenty of smoke time before it gets cubed and sauce tossed and then back in for a glazing.
Ill try to remember to grab pics this time before and after :D
Enter - the Sous Vide. Inspired by past SV cooks, and a couple of youtube vids, I seasoned and sealed by roast and put it in the bath @ 135 for ~34 hours. I then drained the juice, patted it dry and now its in the fridge to rest (while I come to work) and I will smoke it either tonight or tomorrow.
Im sure that it wont be on the smoker for as long as if I was going from raw because I only plan to let the IT come up to around 135 or so. That should give it plenty of smoke time before it gets cubed and sauce tossed and then back in for a glazing.
Ill try to remember to grab pics this time before and after :D