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
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
