Post by BBQ Butcher on Jan 19, 2019 9:43:03 GMT -5
I bought a small chuck roast on sale and , considering the weather, thought it would make a good meal. I first gave it a light sprinkle of Morton's Tender Quick, let it sit for 10-15 minutes and then washed it off and dried it. Next came a slather of hickory liquid smoke, let it soak in and added my simple brisket rub.....simple is good Simple is good
1 cup Kosher Salt 1 cup Black Pepper (restaurant or table grind) 1 cup Granulated Garlic ½ cup Smoked Paprika (or regular Mexican)
Mix together well and store in an airtight container. Store in a cool, dark space away from light and heat.
I'll probably add more at the end of the cook and before serving. Now to stick the roast in the freezer for about an hour before I vacuum pack with the FoodSaver. Freezing makes the process easier
All vacuum packed and ready for a 24 hour swim at 150°