I have cooked chuck roast sous vide style quite a few times before. I normally will cold smoke it for about 3 hours then put it
in the hot tub to finish. Using this method, it seemed to get more smoke flavor then my wife and I like. So, this time I decided
to try it a bit different. I seasoned the chuck roast with Swine Life BBQ Mississippi Grind, bagged it and put it in the hot tube for
48 hours at 133 degrees. Once it hit the 48-hour mark, which was last night, I removed it from the hot tube and put it in an ice
bath to cool down.
This afternoon I removed it from the bag, along with the juices, dried it off and then gave it another round of Mississippi Grind.
I preheated my GMC Davy Crockett to 180 and put the chuck roast in to give it some smoke flavor and to reheat to an internal
temperature of 140.
Meanwhile, my wife found a recipe on
lickmyspoon.com for sous vide mashed potatoes with garlic and rosemary. We omitted the
rosemary from the recipe.
2.5 hours into the warm up and the chuckie is getting some better color. I did spritz it a few times with just plain water to keep
it from drying out.
Mashed potatoes in the hot tub at 194 for 2 hours.
At the 4 hours mark the internal temperature of the chuckie was 141 so I pulled it and let it rest for about 20 minutes before slicing.
My plate with the mashed potatoes, the leftover juices that my wife made into gravy and canned corn.
All I can say is WOW! The chuck roast had the perfect amount of smoke, a nice crust and it was melt in your mouth tender. The
mashed potatoes were fantastic! I could have just eaten them for dinner and been happy! I know I will be doing my next sous
vide chuckie this way again.
