1) Rubbed and left in fridge overnight 2) Smoke 3 hours BGE 3) Back in the fridge overnight 4) Sous Vide 155° for 30 hours 5) Back in the fridge overnight 6) Over reheat 350° for 45 min 7) Short rest, then slice
by Wxguy44
5 Comments
Meeseekslookatmee
Do you still keep a fat cap? I thought to render fat you need temperature closer to 200.
Opie045
This is like 3 days of work – sounds like a bit much IMO.
PancakesandScotch
Interesting alternative method
MagazineDelicious151
Looks fantastic!
Outrageous_Ad4252
Interesting technique, and the results look great. I have generally used 24 hours as a base sous vide cooking time, followed by a quick few minutes on the bbq after preheat (super hot). Never achieved the sear you show in picture. Going to try some of your method (overnight in fridge). How did you season the meat?
5 Comments
Do you still keep a fat cap? I thought to render fat you need temperature closer to 200.
This is like 3 days of work – sounds like a bit much IMO.
Interesting alternative method
Looks fantastic!
Interesting technique, and the results look great. I have generally used 24 hours as a base sous vide cooking time, followed by a quick few minutes on the bbq after preheat (super hot). Never achieved the sear you show in picture. Going to try some of your method (overnight in fridge). How did you season the meat?