Smoked and Sous Vide Chuck Roast
Seasoned with SPG, smoked on pellet grill @210 for 1.5h, sous vide @135 for 24h, seared in cast iron for 3-4m each side, finished off by rolling around to sear the sides.
Excellent poor man’s prime rib. Solid for sammies, too.
by mcksli
11 Comments
Looks perfect!
Amazing
Zero notes. Looks perfect
oof, “poor man’s” + “sammies” for the double slang cringe
downvote me, nerds!
Looks awesome
this is how I do a lot of chucks but smoke from frozen for about 2+ hours
Absolutely beautiful.
Wow… I think I know what I’m doing this weekend. This looks incredible.
How was the texture?
Does the smoke come through?
Fuuuuuuck. Perfection.
Dear god
Very good job. Crust, temp, good looking meat. Hope it taste like it looks