Hi Y'all,
I've been experimenting with smoking and SV together and this one had the best smoke flavor yet. In the past, my complaints were not enough smoke flavor and a lack of bark. This one came out much better on both counts.
Started with 2 small chuck roasts. I trimmed the exposed fat off without cutting into them as best I could without totally dismembering them
Couldn't edit out the double pics after posting, sorry
Seasoned them with JAB, Garlic, Onion powder, Lemon powder, Salt and CBP. Then smoked them with hickory pellets in the Yoder and the Amazin Tube for 5 hours @ 225.
Next I used the Searzall to put a good char on them to try to get a decent bark.
Into the water bath for 21 hours @140.
They came out good and tender, but not ready to pull, so we did a few slices for Sunday dinner. It had a great flavor, was very tender and had a decent bark too. But the original goal was Pulled beef. SOOOOO, the rest went back in the water bath overnight @175 degrees. I saved the juice, put it in the fridge to solidify & remove the fat.
Next morning I took them out and they pulled just like expected. Heated the gelled liquid gold and it made a great finishing sauce.
Should have taken some more pics, but oh well. I'm learning more all the time with the spa treatment for me food. This one was a BIG step in the right direction. The sliced Chucky had a good bark from the searzall that still stayed pretty crisp even after SVing. The Hickory flavor was really apparent and the meat was very tender & juicy. It was a hit with the usual family taste testers, but as we all know, it takes a lot to satisfy the S-M bunch (me included), and I'm sure I can do even better after this experiment.
Thanks for looking.
I've been experimenting with smoking and SV together and this one had the best smoke flavor yet. In the past, my complaints were not enough smoke flavor and a lack of bark. This one came out much better on both counts.
Started with 2 small chuck roasts. I trimmed the exposed fat off without cutting into them as best I could without totally dismembering them
Couldn't edit out the double pics after posting, sorry
Seasoned them with JAB, Garlic, Onion powder, Lemon powder, Salt and CBP. Then smoked them with hickory pellets in the Yoder and the Amazin Tube for 5 hours @ 225.
Next I used the Searzall to put a good char on them to try to get a decent bark.
Into the water bath for 21 hours @140.
They came out good and tender, but not ready to pull, so we did a few slices for Sunday dinner. It had a great flavor, was very tender and had a decent bark too. But the original goal was Pulled beef. SOOOOO, the rest went back in the water bath overnight @175 degrees. I saved the juice, put it in the fridge to solidify & remove the fat.
Next morning I took them out and they pulled just like expected. Heated the gelled liquid gold and it made a great finishing sauce.
Should have taken some more pics, but oh well. I'm learning more all the time with the spa treatment for me food. This one was a BIG step in the right direction. The sliced Chucky had a good bark from the searzall that still stayed pretty crisp even after SVing. The Hickory flavor was really apparent and the meat was very tender & juicy. It was a hit with the usual family taste testers, but as we all know, it takes a lot to satisfy the S-M bunch (me included), and I'm sure I can do even better after this experiment.
Thanks for looking.
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