Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: ArsenalFan on May 17, 2016, 04:22:09 PM
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Well, my chuck roast has been in the water bath at 135* for four days...time to go home, take it out, get a sear on it, and dig in tonight! I hope it turns out as great as everyone says. Thanks for all the tips too. I'll update with pics shortly (as soon as I get some).
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I believe you'll be pleasantly surprised, Ben! Can't wait to see the results!
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4 days...what a result. The texture was extremely tender (different, something I'm not used to), and it turned out sooooooo moist. Finished on the grill at 500* with a 2 minute sear on each side. The one thing I did to mess it up was using a spice rub at the beginning that I wasn't familiar with, so the final flavor was off a but due to the rub which was unfortunate. Next time, I'd do just s&p or spog. Here are the results:
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Tony what temp do you need to get this to pulled beef like pulled pork?
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Tony what temp do you need to get this to pulled beef like pulled pork?
Not sure if you're directing you question to Tony or to me...but I cooked this at 135* for 4 days, and it simply fell apart it was so moist and tender. I had a problem even lifting the whole roast because it fell apart into several pieces. I pushed down on a hunk with my fork, and it just separated/shredded into shredded beef.
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Looks great, Ben! Tom, I do mine at 131, and they're a little more pink, which helps with the sear. Even at that temp, you can shred them. The meat gets very tender, over 4 days!
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For long cooks like that, just season with salt and pepper then sous vide. Before searing, hit it with your rub and let it sit for a few minutes, then toss it on the grill.
Still looks great though! Love making these cheap cuts come out like the expensive ones.
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I don't really consider chuck roast - at $6.99/lb (compared to $8.99-$9.99/lb for ribeye/rib roast) - to be a "cheap cut" though. Granted, it is slightly cheaper, but I would consider a "cheap cut" something less than $5/lb. I really like my sous vide, but I'm not sure if I'd spend the money for a chuck roast at local prices again (as opposed to just ponying up a couple extra bucks for a prime rib roast). I get the sentiment, but I think because people are using chuck roasts a lot more than before, the price has taken it out of the cheap cut range. Sorry, not trying to be disagreeable.
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Ben, not sure where you're buying your chuck roasts, but $6.99/lb is outrageous! I would never pay that for chuck. Might as well buy sirloin steak!
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My local Schnucks have chuck roast at $2.99/lbs once in a while, when this happen, I usually buy 4 or 5 roast. I will never pay $6.99 for chuck.
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Ben, not sure where you're buying your chuck roasts, but $6.99/lb is outrageous! I would never pay that for chuck. Might as well buy sirloin steak!
I went to two different chains of grocery stores as well as a local butcher - they were all that price. Ugh. I may as well just buy a prime rib and smoke that...save the sous vide for other stuff like chicken and steaks. The chuck roast was a good experiment though.
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Do you have a Sam's or Costco in your area, Ben?
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Do you have a Sam's or Costco in your area, Ben?
I do - and I was just there the other day and forgot to check the prices there. I think of Costco as ribs/briskets/butts for smoking and steaks for grilling...it never dawns on me to check for chucks.
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My Sam's has the best chuckies around. 2 packs!