Dry brined with salt and msg for 24hr then into the bath @137 for 24hr, then onto a rack in the freezer until internal came down to 120. Seared on carbon steel turning every 30 seconds and finished with a butter baste sage garlic rosemary. Turned out so good!
by iliketoowalk
5 Comments
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This looks amazing!
I’m envious. I never have any luck if I pull my 137* chuck roast before the 40 hour mark. The texture is always a little rubbery.
Looks lovely
With the turning every 30 sec, was that only one sear per side or repeats?
Great job OP! My salivary glands are squirting!