Chuckie

Dplorable · Jul 16, 2019

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.

Titch · Jul 16, 2019

Maybe 36?
Looks good though

zippy12 · Jul 16, 2019

I run 143F for 36hrs

Bigjohnb20 · Jul 16, 2019

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

Chuckie

Dplorable

is Blowin Smoke!

Titch

somebody shut me the fark up.

zippy12

is Blowin Smoke!

Bigjohnb20

Knows what a fatty is.

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