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SV Chuck Roast ??
Mattman3969
Posts: 10,457
Off tomorrow and got a 2 1/2lb chuckie that I want to SV. Pulled or sliced doesn’t matter.
Go....
Go....
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analyze adapt overcome
Comments
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I’d go for sliced if you SV 1st. I assume you were asking for input, lol.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
For sure @sciaggie ! Times and temp would be way Cool.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Never done it, but I found this.
https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast
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I follow the chefsteps method (link by @theyolksonyou above) - comes out amazing every time. I generally go for ~132 for 24-36 hours and it comes out very similarly to prime rib.DFW - 1 LGBE & Happy to Adopt More...
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I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut
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