I finished up the QVQ Chuck Roast today and I really enjoyed it. I couldn’t believe how tender this roast was with great flavor from the rub and smoke.
Today, the plan was to reheat the chuck with a 350* fire on the Weber, but I topped out at 300*, didn’t start enough fuel, but that was ok. We weren’t in a rush. I pulled the chuck from the bag, poured the leftover liquid into a pot to use for au jus/gravy for the mashed potatoes.
Onto the grill, and i think it took about 90-120 minutes total to get to temp, but it reset the bark, which is what I was after. Once it hit 132* internal, still below the sous vide cook temp of 135*, I pulled it and sliced as it was a rib roast.
The bonus of this cook - the au jus, man this stuff was amazing! We added a little water and red wine so we had more volume, a bit of corn starch to thicken and topped it on the mashed potatoes. It was so flavorful, bold from the beef and pepper, almost it was like my own A1 sauce in a way is what it reminded me of.
This was a fork tender roast. I think the 50 hours in the sous vide bath was perfect. Any longer, and it would’ve been past what i was looking for. I probably could have turned this into pulled beef as well with that bath time. But, I think you get this type of texture with pot roast, but it still stayed together when slicing and had the great smoke flavor from the smoker/weber.
I think the only thing I would do different here, is add a bit more rub. Although my wife and kids thought it was balanced out well. One spice didn’t overwhelm, so I guess that’s good.
I have a few photos here, the chuck on the green plate is prior to the last smoke to show the unset bark. The rest, are through the smoke on the kettle.
A fun cook I’d do again!