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[LowSlowJoe]

Sous vide in my Instant Pot Ultra,  133F for 2 hours.

I'll use fewer spices next time... wow the spices kicked in  overdrive with this method

What spices do when SVed mystifies me.  Some seem to disappear and others seem to get stronger.

I think the next SV I do, is just going to have a little salt  and pepper....    I'll probably be much more cautious about anything else for a while, until I get a better handle on it.

[pmillen]

I think the next SV I do, is just going to have a little salt  and pepper....    I'll probably be much more cautious about anything else for a while, until I get a better handle on it.

Lately, I only use koshering salt, pepper and garlic powder for beef.  I may add a few sprigs of thyme to a roast.

EDIT:  I usually vacuum seal it and put it back into the refrigerator for at least 12 hours.

          (I'm not comfortable discussing SV in a pellet pit forum so I often decline to comment.)

[LowSlowJoe]

I'm trying to figure out how to best incorporate my pellet grill in with some Sous Vide...   I'm thinking maybe like smoking something for a couple hours,  then sealing it up in a vaccum pouch, and doing the Sous Vide to finish getting the internal temp to where I want it...   Chuck Roast might be my first go at pellet grill -> SV....  but I'm thinking maybe a Tri-Tip could be great done like that.

[Bar-B-Lew]

I'm trying to figure out how to best incorporate my pellet grill in with some Sous Vide...   I'm thinking maybe like smoking something for a couple hours,  then sealing it up in a vaccum pouch, and doing the Sous Vide to finish getting the internal temp to where I want it...   Chuck Roast might be my first go at pellet grill -> SV....  but I'm thinking maybe a Tri-Tip could be great done like that.

Look for the post I did on doing the tri tip smoked and then sous vide.  I thought it turned out great.  Will do more this winter when I finish what I have in the freezer.

How would you plan to utilize the chuck roast into a meal using this method?  I am curious as the only thing I have ever used chuck roast for was pulled beef.  May use it to grind for hamburger too.

[LowSlowJoe]

For chuck roast, I'm curious about cooking it to a temperature that's well bellow what I typically would , like smoke it until it hits 135F,  maybe cook it  Sous Vide to 145F, for like all day long...   In part to see if you could get it tender, and yet not be cooked to like 200F or more.      To be honest, I'm also very curious about cooking a Brisket flat in similar way... I want to see if it tastes better , if cooked to lower temperature, but held there for a LONG period of time , to break down the tough fibers....   If that all goes well, sirloin would be something I'd want to try too.

[Bar-B-Lew]

Several folks on here have done briskets sous vide.  I do like the flavor of smoking first, cooling, vac seal, sous vide.

[SurfAndTurf]

so where do y'all go to for info on sous vide?

[bregent]

so where do y'all go to for info on sous vide?

http://www.douglasbaldwin.com/sous-vide.html
https://recipes.anovaculinary.com/
https://www.chefsteps.com

[pmillen]

How would you plan to utilize the chuck roast into a meal using this method?  I am curious as the only thing I have ever used chuck roast for was pulled beef.  May use it to grind for hamburger too.

Page 5 of this thread has one I did and the solution(s) to rapid cooling when served.

EDIT:  I think you're missing something if you don't roast a chuck roast.  I probably braise them more frequently than I SV them.  I use momma's recipe.  She could stretch a food dollar out to a week and we all ate well.  I guess I could PM it to you if you're interested.

[Bentley]

A lot of people have experience with it here, if you have a question about it ask!  I would rather have that done then folks direct you away from the site to others with links!

so where do y'all go to for info on sous vide?

[SurfAndTurf]

so where do y'all go to for info on sous vide?

http://www.douglasbaldwin.com/sous-vide.html
https://recipes.anovaculinary.com/
https://www.chefsteps.com

Thank you!!

[SurfAndTurf]

A lot of people have experience with it here, if you have a question about it ask!  I would rather have that done then folks direct you away from the site to others with links!

so where do y'all go to for info on sous vide?

Good point! I don't know enough to ask a question yet, but I will!

[LowSlowJoe]

Here's what's going in my my Instant Pot next... the Instant Pot is set to 140F,  half full of water...   

This 2.5 pound Top Round roast,  it's been smoked for about 2.5 hours in my GMG Davy Crockett...  it's vacuum sealed,  and now submerged in the 140F water and will remain their overnight...

[Bar-B-Lew]

how you planning to utilize that roast when it is finished

[LowSlowJoe]

how you planning to utilize that roast when it is finished

Cut it in bite size pieces and eat it...    any leftovers will likely get made into stew, or maybe chili.  It's mostly an experiment.