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Author Topic: Fresh Out of Ground Beef  (Read 1218 times)

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bregent

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Re: Fresh Out of Ground Beef
« Reply #15 on: March 06, 2020, 07:26:56 PM »

So probably somewhere in the 190°-200°+?

Yeah, I would think so. I was going for sliceable like brisket, not pulled/shredded.

I never see chuck eye around here. The one I cooked I cut from a whole chuck roll.
« Last Edit: March 06, 2020, 07:28:46 PM by bregent »
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hughver

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Re: Fresh Out of Ground Beef
« Reply #16 on: March 07, 2020, 03:50:15 PM »

Chuck tender, no sear, just slice and serve.  :lick:
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

pmillen

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Re: Fresh Out of Ground Beef
« Reply #17 on: March 07, 2020, 09:38:16 PM »

That looks first rate.
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Paul

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yorkdude

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Re: Fresh Out of Ground Beef
« Reply #18 on: March 08, 2020, 05:20:50 AM »

Boy that does look terrific.
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Darwin

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Re: Fresh Out of Ground Beef
« Reply #19 on: March 08, 2020, 04:29:25 PM »

Hugh, those roasts look great.  Do they really need 48 hours in the sous vide? That's another cut I see on sale but avoid.  Might need to reconsider that.
thanks
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hughver

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Re: Fresh Out of Ground Beef
« Reply #20 on: March 08, 2020, 05:41:28 PM »

I actually only went 42 hours with them and they were very tender. I've purchased 4 more this morning and trimmed them for roasting. Trimmed, the 4 roast weighed 10.06lbs. with 1.37lbs. of trim, roughly 14%. I smoked the last ones to an IT of ~124° and since they had a great smoke flavor, I'll do the same with these. However, I think that this attempt I'll reduce the sous vide time to 36 hours at 134° and see if that is adequate to dissolve the connective tissues.
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas
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