Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: Durangosmoker on May 23, 2016, 09:58:54 PM
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A couple of weeks ago I did a 4 day chuck roast, which, as we know, is simply amazing. But I felt the texture was a bit too tender, almost mushy. So I finally got around to doing another one, but this time I went for fast food, and only (!) cooked it in the sous vide for 3 days at 131. The result, simply terrific! Still fork tender, and amazingly juicy, but without that slightly mealy texture that I didn't like with the 4 day cook. Next time I am going to try it at 2 days, though that may not be long enough. But for me, 3 days is the max from now on.
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I think I'm going to try a 3-day this week. I'm also a little put-off on the soft texture of 4 days. Don't get me wrong, it's really tasty, but I like a little more texture to the meat.
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I too thought the 4-day roast may have been a bit too tender/mushy. I think I'm going to try the 3-day next (and season it differently)...and I hope I get the same results you did.