Coated in Salt, Pepper, Garlic Powder. Smoked for 4 hours at 131C / 270F.
Sous Vide 80C / 176F for around 14 hours – added a couple of tablespoons of Wagyu Tallow to the bag.
Chilled, then into fridge. Reheated at 57.5C / 135F for an hour and a half, then in the oven for 20 minutes.
Basically shredded apart when I went to cut it – probably a combination of the cook time, a bad knife and the meat being too warm. Wasn’t too worried as we had them in burgers.
Was a great hit.
GrouchyName5093
I wish I could source beef cheeks.
Fickle-Willingness80
We pay a bit more than that in south TX at HEB. They make amazing barbacoa
3 Comments
Coated in Salt, Pepper, Garlic Powder. Smoked for 4 hours at 131C / 270F.
Sous Vide 80C / 176F for around 14 hours – added a couple of tablespoons of Wagyu Tallow to the bag.
Chilled, then into fridge. Reheated at 57.5C / 135F for an hour and a half, then in the oven for 20 minutes.
Basically shredded apart when I went to cut it – probably a combination of the cook time, a bad knife and the meat being too warm. Wasn’t too worried as we had them in burgers.
Was a great hit.
I wish I could source beef cheeks.
We pay a bit more than that in south TX at HEB. They make amazing barbacoa