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48 hour chuck roast
Leopoldstoch
Posts: 1,182
Spent 48 hours in the bath at 136 covered in lanes scorpion rub and fresh Rosemary. Finished with a crazy hot and fast sear. Let it rest with a garlic herb compound butter and topped with Maldons flake salt.
Brandon - Ohio
Comments
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Damn that looks good.
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Oh my."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Yes Please!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Looks really well executed. Just curious.... describe “crazy hot and fast sear.” Results look great.
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Please tell me it tastes as good as it looks
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About 60-90 seconds on each side at about 600 degrees.GrateEggspectations said:Looks really well executed. Just curious.... describe “crazy hot and fast sear.” Results look great.Brandon - Ohio
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First time doing this cook, but I was very happy with the results. Tasted great!ColbyLang said:Please tell me it tastes as good as it looksBrandon - Ohio
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Dayum mon, you nailed it!
aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
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Looks Awesome. Just put a Wagyu Chuck Roast in the bath tonight. Thinking about letting it go 72 hours.Houston (Clear Lake) TX
2 LBGE, 1 Mini-Max -
I go 24 hours with very good result.
Lenoir City, TN - Bama fan in Tenn Vol's backyard.
LBGE, Weber Spirit
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Dang!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I have done 72 hours, don't like the texture as well as 48. In my experience, this is far better than any tenderloin. Similar texture, much better taste.
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Would this work for a 4 pound, 1 inch thick slice of sirloin? Or given that it is really good sirloin (wagyu/angus) is this process unnecessary and better left for tougher cuts?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Your sirloin will not likely benefit from more than 1-4 hours. Long term is to break down connective tissues not present in lean cuts.
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XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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