SV Imitation Brisket and Stuff

Mattman3969

I took a 3lb chuckie and rubbed it with  a 2-1 PnS rub and into the SV @155 for 25hrs


When I pulled it out of the bath it headed straight for an ice bath.  I did this because I wanted to smoke it but I wanted the temp of the meat to be like it would be going fresh into the smoke.  

  I let it roll at 285° for 3 1/2hrs.  Last 2hrs it had baked beans under it 


Let it rest a bit 


Then served sliced with the beans and fake (cauli) Potato Salad 


The taste was very good but the texture seemed a tad dry or overcooked.  Next time I’ll SV at 150° for 24 or so then smoke.  

Thanks for looking