Reverse smoke sous vide chuck roast.

I did 25 lbs of sausage in the offset smoker this weekend and had some coals left after it was done.

So I tossed about a 4lb chuck on it for two hours. Got a good bark. Vac sealed, then in fridge over night. Then 10 hours at 150 in the sous vide.

I may never smoke a brisket again.

The rub had the usual stuff but also green cardamon, coriander seed, star anise, a small bit of sugar and coffee in it. The juice alone is amazing.

Chuck is superior for smoking to brisket, yes I said it and I am not sorry for it.

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