I put a frozen 2 pound chuck roast that was seasoned with Big Poppa Smokers Double Steak into the hot tub
on Tuesday afternoon for a 2 plus day bath. We picked up the roast on the 4th of January and seasoned it
then froze it. The Sous Vide Supreme is set for 133 degrees. I put the roast in the bath as it was coming up
to temperature. The last chuck roast I did was at 135 for 54 hours.
Here it is after 50 hours at 133. Almost 2/3 cup of Au jus!
Put onto the SRG, burning some Perfect Mix pellets for 4 minutes per side.
Here it is after 8 minutes on the SRG.
All sliced up and ready to eat.
Plated with a steamed potato that was coated with Garlic EVOO, seasoned with apple smoked sea salt and then
wrapped in foil. Cooked on low for 8 hours. I really didn’t want to go out in the cold weather here as I am fighting
a cold, but I did take time to sear the roast! The veggie for tonight was canned seasoned French green beans.
Chuck roast was once again fork tender, juicy and flavorful. The potato was good, but it would have been better
either on the SRG or in the oven. The next one I do will be for about 46 hours and see how it does. Just trying
to experiment and get my times and temps down pat!