:grillman:

    • DickFuckarelli [he/him]
      hexagon
      ·
      3 years ago

      Smoked using pecan and hickory for 6-8 hours (each cut was a little different). Brought em all up to 130. Chilled them over night then sous vide for 2 days at 130. Oven finished at 250 for an hour to reconstitute the bark.

      Involved? Yes. Worth it? 100%

      • mr_world [they/them]
        ·
        3 years ago

        then sous vide for 2 days at 130.

        What do you mean 2 days? You mean you cooked them for 48 hours straight at 130? How is not just mush even at that low temp? How do the proteins and all stay together?

        • DickFuckarelli [he/him]
          hexagon
          ·
          edit-2
          3 years ago

          They stay together remarkably well. The prime rib I didn't do for 2 days. But the tri tip and chuck roast were in there for 2 days and they were perrrrrrrrrfect.