THE BBQ BRETHREN FORUMS

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Dplorable

is Blowin Smoke!
Joined
Aug 13, 2018
Location
SW Ohio
Name or Nickame
Rick
Chuck roast SPG rubbed, sous vide 130° 48 hrs, ice bath 1 hr and in the smoke 'till 130°. Great smoke and beef flavor but a little tough, leftovers will be shave sliced for sammies.
IMG_1245.jpg
 
Ive only ever done chuck in the SV a couple times and it has been awhile as well. I think I went closer to 155 for 24hrs. Definitely not tough, basically perfectly shreddable and plenty juicy. Reminds me I need to try it again :-D
 
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