I had a 4 pound rump roast in the freezer begging to be cooked. After I defrosted it I trimmed the
silver skin and excess lumpy fat off the top. I put it on the Performer for 2 hours of cold smoke,
using the 6” tube. I used oak pellets. This was done on Sunday, August 3rd.
This is what it looked like after 2 hours. The kitchen smelled wonderful!
I seasoned it with the Magic combo of M3 and WOW. I went with 60 M3 and 40 WOW this time.
All bagged up and into the refrigerator.
After seeing all the awesome cooks that have been done Sous Vide and after talking quite a bit with
Tim and Art I took the plunge and bought the Dorkfood DSV. UPS delivered this a couple hours ago.
Into the water bath for 52 hours at 132 degrees.
More to follow late Wednesday.