Chuck roast smoked 2 hours, seared on cast iron, and sous vide @170 for 25 hours
Chuck roast smoked 2 hours, seared on cast iron, and sous vide @170 for 25 hours
by Level_Breath5684
5 Comments
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JustPassingGo
That’s a lot of steps.
zimp3
I read all that and first thought, “Why?”
bous006
170°? That’s way too pink for 170°.
I’m a big fan of Sir Charles. Do you think the 2 hours of smoking made a big difference? I usually just dry brine then bathe it at 133° for 24-48 hours followed by a cast iron sear.
5 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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That’s a lot of steps.
I read all that and first thought, “Why?”
170°? That’s way too pink for 170°.
I’m a big fan of Sir Charles. Do you think the 2 hours of smoking made a big difference? I usually just dry brine then bathe it at 133° for 24-48 hours followed by a cast iron sear.
👐 Wu tang!