Smoked for 2 hours after seasoning. Sealed and frozen for 4 days because I was on a work trip leading up to Xmas eve. In the bath from frozen for 6 at 137, then lowered to 132 for 8. Pulled from bath and tented for an hour while I made a pan sauce from the bag. Buttered the top and seared on a Masterbuilt gravity series at 500F until good crust. It was delicious.
by SeaweedCritical1917
3 Comments
Beautiful cook, OP.
Were you able to use a standard width bag for the whole roast?
That’s a huge cut of beautiful beef. In Canada that looks like it would have cost over $250.