M3 Magic Rump Roast SV Style "COMPLETED"

[smokentime]

I had to do some looking up on SV. Some of the machines on Amazon or eBay are rather pricey. I'll have to look for your follow up.

[HighOnSmoke]

Well the results are in. I ended up cooking it at 132 for the 10 hours and the bumped it to 136 for the other
42. I guess I got paranoid over all the discussions with food safety, etc. I should have adjusted the time for
the increased temperature. It was good, but not terrific. Not mushy, but I felt it was a bit dry. When I bag
what is left from dinner tonight I will be adding the juices back to the back. I will see if this helps the dryness. 
Well of course my wife said it was NOT dry and that she loved it! I guess we are our own worse critics. 

Here it is right after it came out of the water.  Lots of juices!


Getting ready to sear it. The cup of juices wasn’t all. There was about another 1/3 cup left in the bag.
I took the temp of the roast in several place with my Thermapen and it was 136.1 from end to end.
This is the same temp I was measuring in the water with the Thermapen.


Seared on the stove in a steaming frying pan. Note to self: do not use wife’s good stainless
steel frying pan.  Next time I will sear either on the grill or SRG. Nothing helps appearance liked
burnt skin! 


Plated with mashed potatoes and mini cob!


It was definitely fork tender and the Magic combo seemed to have worked its way throughout
the roast. I was concerned that it would be too smoky, but it had the right amount of smoke that
we both like. I will be doing this again and cooking at a lower temp since we both like it a bit rarer.

[teesquare]

I see nothing wrong with that cook! Yes, I like mine a little more pink - but yours looks good! As for dryness - you may find variations among different pieces of the same cut, just like with any other method of cooking.
Nice job Mike!

[ACW3]

Mike,
Looks good to me!!  I'd hammer that plate!!

Art

[muebe]

Mike 42 hours at 136F might have been too much! Next time stay at 131F for the entire time and you won't be disappointed

It still looks really good to me however!

[spuds]

Seems to me its better after being in the frig soaked in its juices.

Im really liking cooking the round/London broil.slicing,onto a plate with juices for a few hours in the frig,then eating it cold.And putting the leftovers,in juice in a ziplock and snaking on those,major moist.

I still have to get my round cook times dialed in,Im overcooking a bit I think.