Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
07-16-2019, 06:08 AM | #1 |
is One Chatty Farker
Join Date: 08-13-18
Location: SW Ohio
Name/Nickname : Rick
|
Chuckie
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 |
|
Thanks from:---> |
07-16-2019, 06:23 AM | #2 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
|
Maybe 36?
Looks good though
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
|
07-16-2019, 06:50 AM | #3 |
is One Chatty Farker
Join Date: 01-24-17
Location: Virginia Beach, VA
|
I run 143F for 36hrs
__________________
Stainless Steel 30gal UDS, 22.5 Webber, Lang 36 |
|
07-16-2019, 10:37 AM | #4 |
Knows what a fatty is.
Join Date: 09-17-13
Location: MPLS, MN
|
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
|
|
Thread Tools | |
|
|