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Post by BBQ Butcher on Oct 26, 2014 14:12:28 GMT -5
I seasoned a small bnls chuck roast with pecan liquid smoke, tender quick and BoneSuckin' Rub  I then seared it on both sides before it hit the Sous Vide. After 24 hours at 155°  Lighting is terrible, as this 'really' is beef, even though it looks like pork   Probably the best I've done with the SV  
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Post by BBQ Butcher on May 31, 2019 11:03:18 GMT -5
Giving this another shot today. Pics, etc later No pics, almost the same as above. Made better with some Bullseye bbq sauce laced with bourbon 
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