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onedbguru
Posts: 1,647
3-4lb chuck roast smoked at 225 for 3hrs then Sous Vide for ~30hrs. Will let you know Sat (1/27) night how it turned out.
Comments
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Interesting. Post pics - will be keeping an eye out on how this finishes. Thnx!I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Following!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Probably be good.______________________________________________I love lamp..
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Did similar but rubbed with a little of this before I put in SV. Came out awesome.
Thank you,DarianGalveston Texas -
Sounds delicious.
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How did this turn out. My wife is gone so no one to complain about a long project.
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Turned out GOOD.
Tender and flavorful with that great Egg smoke (Pecan) flavor.
Served with honey-glazed carrots and garlic-mashed potatoes. They would also go really well with cauliflower mash.
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