Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: barelfly on February 24, 2018, 10:51:27 PM
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Made ribeye on the kettle for my son and I tonight. Spoiled the last few days having ribeye a few different ways. Thursday was SV ribeye that was outstanding. The kettle ribeye was great as well!
And since I had the coals, I put on a Chuckie with a nice rub that I’m letting get some flavor. Going to pull it after three hours or so and then drop into the jacuzzi and cook at 165* for about 20 hours for pulled beef.
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Very nice! I'll have to try the 20 hour chuckie. I've only done them at 130 for 72 hours (makes them into poor man's prime rib).
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Tony,
We just finished dinner and this 20 hour Sous Vide at 165* was outstanding! Man, I don’t know why it took so long to discover chuck roast, and the Sous Vide!
Definitely give it a try! It turned out great! I can’t wait for leftovers tomorrow night - I’m going to chop up green Chile and pan warm the beef with it for some shredded tacos!
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Definitely going to have to try that, Jeremy! Thanks! I'm thinking 3 hours in the SI @ 200°, with hickory or mesquite, before the bath. I've smoked/SV combo'd pastrami, and it works good.