My second attempt at SVing a chuck roast. 3 lbs from Whole Foodw. Dry brined for two days with Maldon salt and a rosemary Dijon rub. Seared in wagyu tallow in a 500 degree cast iron skillet after.
Maybe I'm expecting too much from a $5-6/lbs cut of beef but…I still wasn't blown away. Oh well. Let's see how beef shank turns out for 72 hrs at 131.
by GrouchyName5093
8 Comments
Honestly, it might be more meaningful if you could describe the result a bit more than “I wasn’t blown away”. For example: too dry, too mushy, too chewy, too bland…
Looks good. Why 48 hours? Why isn’t 3 hours good enough? I don’t understand why it needs this for such a long time.
That’s a long time to dry brine, it likely changed the texture of the meat and gave it a corned beef-like flavor. I’d cut out dry brining entirely, just season well before bagging and re-run the same temp and time.
Source: I did the same thing for my first sir Charles and have loved the subsequent versions SO much more.
I would have done about 3 hours or so tops. I have cooked many like that for steak and eggs. I never have any complaints.
130f for 24hrs always works for me.
So far I haven’t been impressed with chuck roast. I have a friend who swears by it and it’s the primary beef he eats, and so I’ve given it a shot multiple times, at least 3 times SV. The last time I did it came out the best (10-12 hours dry brine, 30ish hours at 137), but still was pretty much the least exciting beef I’ve made in recent memory.
I’ve been having good luck with 24 hours at 135.
I did one for about 36 hours based on all the positive chatter on this sub. It’s nice enough for the cost but not enough for me to ever plan to do it again.