Had a nice chuck, for shabbas lunch (for 12). Also 5 or 6 salads, fish, schnitzel, veggies, brownies, rugalach, and fruit for dessert. Just a regular lunch.
Tied up chuckie in to a roll, nice and tight.
Smoked at 225 degrees for ~3 hrs. Over pecan with a little oak for fun
Then into the sous vide at 155 for 30 hrs
Sliced are ready
Tied up chuckie in to a roll, nice and tight.
Smoked at 225 degrees for ~3 hrs. Over pecan with a little oak for fun
Then into the sous vide at 155 for 30 hrs
Sliced are ready