So far my fave thing to sous vide is chuck roast

Two hrs on the smoker, 48 hrs sous vide at 135 degrees, flame thrower finish. Amazingly tender. Chuck roast has a lot of flavor from the marbling and is cheaper than brisket.

In response to this post by kjhokie

Posted: 01/16/2022 at 7:07PM

Sous vide…not just for Zima drinkers and tofu… -- kjhokie 01/16/2022 5:40PM

So far my fave thing to sous vide is chuck roast -- Baltimore Hokie 01/16/2022 7:07PM

🤪👍 , Hradish rox ** -- astrohokie 01/16/2022 6:17PM

Is that "impossible" meat? ** -- TexasGobbler 01/16/2022 6:12PM

What sous vide so you have? Was looking to buy one myself. ** -- MP4VT2004 01/16/2022 6:02PM

I bought an Anova back in 2017, I’d recommend just buy a cheap one to try -- kjhokie 01/16/2022 6:08PM

Cool, thanks. How do you gauge cooking temp. & duration? ** -- MP4VT2004 01/16/2022 6:10PM

That the beauty of sous vide….set temp you want and just let go for a few -- kjhokie 01/16/2022 6:16PM

Yeah, was just curious how you gauge what temp to set... -- MP4VT2004 01/16/2022 8:34PM

5 hours, but only 20 minutes of it was hands on…if that makes sense ** -- kjhokie 01/17/2022 08:53AM

Yeah, definitely. That's why I am intrigued by the process... -- MP4VT2004 01/17/2022 09:08AM

Looks super! ** -- PhotoHokieNC 01/16/2022 5:59PM

So far my fave thing to sous vide is chuck roast

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