Tried a Chuck Roast. 35:40 at 135*. Sorry for the bad pics, I was rushing to finish.
Thoughts: super tender, but under seasoned. I seasoned (Blanco from Meat Church and some additional sea salt), vacuum sealed, and froze for 10ish days. Maybe seasoning for 24 hours would have been more flavorful?
Finished in cast iron with a mayo rub, torched the sides.
6/10. Need to figure out the seasoning!
by slacker130
4 Comments
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Looks great! My understanding is that you are not supposed to season before freezing. Next time I’d do a dry brine with that seasoning overnight in the fridge, then bag and cook.
Try dry brine with kosher salt and fresh ground pepper overnight before bagging, or try fully wetting with liquid smoke then sprinkling generously with kosher salt, fresh ground pepper, smoked paprika, garlic powder, and onion powder. With a 3.5lb chuck roast you could cut it in half and season it both ways.