Replying to Avatar Jack Spirko

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.

#cookstr #meatstr #grownostr #foodstr
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Eternal Student 1y ago

What makes it reverse souvide?

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Jack Spirko 1y ago

The sear or in this case bark is put on BEFORE you sous vide not after. I find for many things this works much better, so long as the cut is thick enough to not actually start cooking inside much.

Internal on the roast when I pulled it off the offset was only 110. Basically still raw.