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SV Top Round / London Broil

robrpb

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I wanted to cook a top round / London broil using the sous vide method. I seasoned it with Kosher salt, black pepper, garlic powder, onion powder and put two pats of unsalted butter on each side of the meat before sealing the meat in a bag. I put the meat in a sous vide bath for 24 hours at 131 F. I then filled a chimney smoker with charcoal and put a grate on top of the chimney smoker and seared it there. Many thanks to Bearcarver for his post and his help with this cook. I was amazed how much better it was than the one I smoked about a month ago. It was more tender and moist. Thank you for looking.

Rob
 

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Bearcarver

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That Looks Perfect, Rob!!!
Great Idea to put a Grill Grate on your Chimney Starter.
That Picture looks So Good!!!
Like.

Bear
 

sawhorseray

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That sliced picture about says is all Rob, beautiful piece of work, Like! RAY
 

robrpb

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That Looks Perfect, Rob!!!
Great Idea to put a Grill Grate on your Chimney Starter.
That Picture looks So Good!!!
Like.

Bear
Thanks bear for your encouragement and help. I really didn't know what to expect, but it was better than I thought. And it was as good as it looked.
 

JLeonard

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R robrpb I feel the same way. I got his step by steps bookmarked and if I have a question I will go to them. And then message him if needed. Hasn't steered my wrong yet.
Jim
 

SmokinAl

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Looks delicious!
Nicely done!
Al
 

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