Had to try it. This subreddit did not lead me astray. 3Lb Sam’s USDA Choice Angus Chuck Roast. Club Dry brine for 24hrs, kosher salt only. Sous vide for 30hr at 140, drop to 130 for the last 6hr. Par dry, light salt, hit it in a smoking hot cast iron with just butter. Crust was amazing. Perfect tender bite. Would recommend.
by shadyelian
5 Comments
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That looks amazing. Curious what it looked like when cut. If you ever feel like trying something for science give 135.5f for 48 hours a shot
That sear is unbelievable. I’ve done Chuck a few times and I have yet to get anywhere near one that good
Looks absolutely amazing
I was always afraid to SV at 140. How moist was it?
What does dropping the temp for the last 6 hours accomplish? My understanding is that most of the juice release is in the first 24 hrs, and 130 wouldn’t add much breakdown to the connective tissue, right?