Sous vide smoked chuck

I smoke chucks all the time and today when I went to pull it out of the back of the fridge it was almost completely frozen so decided to throw it in the sous vide (short on time).

Took it to 130F and then season with SPG and throw onto the smoker at 225F, wrapped in foil halfway through and pulled at 205F IT. I think this is honestly the best one yet.

I will add my brussel sprout & Mac recipe in case anyone is interested as well. The brussel sprouts are one of the fams all time favorites!

Brussel sprouts:

• Wash, dry, halve
• Toss in bit of oil (I use avocado), salt, pepper, and garlic powder
• Throw pack of bacon on Blackstone on low
• Few minutes later add brussel sprouts and toss in bacon grease
• Pull bacon one crispy and crumble
• Pull sprouts once half charred
• Add brown sugar, honey, fig jam, chili crisp and red wine vinaigrette

Mac n cheese:
– Heat up half quart of half n half
– Add 1/2 block cream cheese, 1/4-1/3 velveeta block, bag of sharp cheddar, small wedge of smoked Gouda and handful of Parmesan
– Season with pepper, garlic, and spoonful of chipotle powder