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.
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