SV Chuck Roast (FAIL)

[Las Vegan Cajun]

I attempted a 54 hour chuck roast at 130F.  The problem was that when I pulled it there was this funky green exterior to it.  It didn't smell as bad as it looked, it had a nice beefy flavor smell to it but the color was a turn off.

Here is what it looked like.  The inside looks great but the outside is a funky looking green color.

[ACW3]

"Funky green"!!  Not good!!  I wonder what caused that.  Time to start "googling" for possible answers.

Art

[muebe]

Was it seasoned with anything before you bagged it?

I know that garlic will turn green when done Sous Vide. Could have been garlic in the rub or seasoning.

It is common for the meat to come out grey but can sometimes look green.

Was probably fine to eat however.

[Las Vegan Cajun]

Was it seasoned with anything before you bagged it?

I know that garlic will turn green when done Sous Vide. Could have been garlic in the rub or seasoning.

It is common for the meat to come out grey but can sometimes look green.

Was probably fine to eat however.

No seasoning or rub, just bagged it plain to give it a try and see how it turned out.  It smelled okay, was very tender, could have been edible but when I saw the green on the outside I gave up on it.  Maybe I should have seared it to see what it looked like. 

[teesquare]

Did you rinse the meat after removing it from the store package - and before vacuum bagging? I ask - because there are some phosphate based compounds that are typically sprayed on meats to help them retain their "freshness"...As well - I have removed such meats form the store packaging - and on the back side ( the side of the meat against the adsorbent pad and package tray - they can appear to be a grey/green color.

None of them were "bad" - but, it does make one question the reason for the color, I know.

[sparky]

Ok, I got this.

Smoke st 275 for 2 hours.
Pull off smoker and wrap in foil with butter, honey and Brown sugar.  Back on smoker for 1 more hour.
Take off and unwrap.  Back on smoker and pour foil juice over meat.
Cook until you hit desired temp.

Whenever I can help my fellow bbqer It's all good.       

[Las Vegan Cajun]

Did you rinse the meat after removing it from the store package - and before vacuum bagging? I ask - because there are some phosphate based compounds that are typically sprayed on meats to help them retain their "freshness"...As well - I have removed such meats form the store packaging - and on the back side ( the side of the meat against the adsorbent pad and package tray - they can appear to be a grey/green color.

None of them were "bad" - but, it does make one question the reason for the color, I know.

You may have nailed it, no I didn't rinse it before sealing it with the Foodsaver, I'll try that next time. 

[Las Vegan Cajun]

Ok, I got this.

Smoke st 275 for 2 hours.
Pull off smoker and wrap in foil with butter, honey and Brown sugar.  Back on smoker for 1 more hour.
Take off and unwrap.  Back on smoker and pour foil juice over meat.
Cook until you hit desired temp.

Whenever I can help my fellow bbqer It's all good.     

So tell us how do you get it to come out rare like that???

[sliding_billy]

It was getting ready for St. Patrick's day I guess.  Isn't that how long it takes to cook a steak like that?