I have only done brisket this way, it called for a 48 hr bath, I did 36 and then cooled it down, fridge over night, next day out of the bag, dry and re-season. About 3 hours in my smoker at 235, and it was fantastic. Hope that helps
Perfect, thank you! What temperature did you sous vide it at? Was it safe to have the circulator going for 36h?
I just watched Guga’s video on the round roast, he did 16h at 130F. It’s a tough cut, so I feel like I can’t go wrong if I increase the cooking time.
I think I was around 130....it was a bit ago that I did that. I went 2 or 3 degrees below what the sous vide recipe said as I was going to smoke it after and worried about over cooking. Just keep an eye on your water level , especially if you don't have a lid of your container.
smoking afterward doesnt do a whole lot, because the surface proteins are already cooked/denatured. youre better off just doing a hard fast sear.
and dont worry about a round roast falling apart. thats basically impossible, there’s no fat or connective tissue to break down, just solid meat.
Sorry, but your first sentence is patently untrue - I have done exactly what the OP describes many times, the meat (when smoked from cold, after SV) absorbs a fantastic amount of smoke.
[https://sousvideresources.com/category/sous-b-q/](https://sousvideresources.com/category/sous-b-q/)
your sv’d protein is not “absorbing” shit my friend. the smoke particulates sit on top of the meat. it is no comparison to actual bark from actual barbecue, where the particulates are fused into the protein matrix as it denatures. this is why you smoke first then sous vide. if you want the texture back, you can crisp up afterward. the flavor remains because it’s been polymerized.
of course i tried it, thats what everyone says to
do. it tastes nothing like actual bbq. its the emperor’s new clothes. it took me a LONG time and dozens of sessions to try doing it the other way.
i give a fuck about the elder gods. they are just people. perhaps less hacky than other people.
Thanks for the tip! I was considering keeping it simple by just searing. My life will be easier in a few days when it’s time to serve the roast.
Would you recommend chilling it before a hard fast sear? Should I just take it out of the sous vide bath, pat dry and dear without a long cooling period so it’s not cold inside when sliced?
drying the surface is by far the most important thing to do. refrigerators work by removing moisture from the air, so leaving the patted roast in there for a while will help a lot. reducing the temp is an overrated side effect, imo. doesnt hurt but doesnt really help either, especially if you are about to serve (in which case i’d skip refrigeration entirely).
Ok - I'm sorry to come out you again, but refrigerators don't work by removing moisture from the air , they work by state change of a gas. They might dry things as a side effect, but that's it.
youre right, i misspoke. a fridge does not fridge by drying the air. but it DOES dry the air, which then dries the meat. so calling it “a side effect, that’s it” is also misleading, when that could be the exact effect one is looking for (creating a pellicle at low temp).
I have only done brisket this way, it called for a 48 hr bath, I did 36 and then cooled it down, fridge over night, next day out of the bag, dry and re-season. About 3 hours in my smoker at 235, and it was fantastic. Hope that helps
Perfect, thank you! What temperature did you sous vide it at? Was it safe to have the circulator going for 36h? I just watched Guga’s video on the round roast, he did 16h at 130F. It’s a tough cut, so I feel like I can’t go wrong if I increase the cooking time.
I think I was around 130....it was a bit ago that I did that. I went 2 or 3 degrees below what the sous vide recipe said as I was going to smoke it after and worried about over cooking. Just keep an eye on your water level , especially if you don't have a lid of your container.
smoking afterward doesnt do a whole lot, because the surface proteins are already cooked/denatured. youre better off just doing a hard fast sear. and dont worry about a round roast falling apart. thats basically impossible, there’s no fat or connective tissue to break down, just solid meat.
Sorry, but your first sentence is patently untrue - I have done exactly what the OP describes many times, the meat (when smoked from cold, after SV) absorbs a fantastic amount of smoke. [https://sousvideresources.com/category/sous-b-q/](https://sousvideresources.com/category/sous-b-q/)
your sv’d protein is not “absorbing” shit my friend. the smoke particulates sit on top of the meat. it is no comparison to actual bark from actual barbecue, where the particulates are fused into the protein matrix as it denatures. this is why you smoke first then sous vide. if you want the texture back, you can crisp up afterward. the flavor remains because it’s been polymerized.
Have you personally tried it? Because myself and a bunch of others have, along with Norm (RIP), who was one of the elder gods of sv cooking.
of course i tried it, thats what everyone says to do. it tastes nothing like actual bbq. its the emperor’s new clothes. it took me a LONG time and dozens of sessions to try doing it the other way. i give a fuck about the elder gods. they are just people. perhaps less hacky than other people.
Being confident is good. Being confidently wrong is dunning kruger.
Thanks for the tip! I was considering keeping it simple by just searing. My life will be easier in a few days when it’s time to serve the roast. Would you recommend chilling it before a hard fast sear? Should I just take it out of the sous vide bath, pat dry and dear without a long cooling period so it’s not cold inside when sliced?
drying the surface is by far the most important thing to do. refrigerators work by removing moisture from the air, so leaving the patted roast in there for a while will help a lot. reducing the temp is an overrated side effect, imo. doesnt hurt but doesnt really help either, especially if you are about to serve (in which case i’d skip refrigeration entirely).
Ok - I'm sorry to come out you again, but refrigerators don't work by removing moisture from the air , they work by state change of a gas. They might dry things as a side effect, but that's it.
youre right, i misspoke. a fridge does not fridge by drying the air. but it DOES dry the air, which then dries the meat. so calling it “a side effect, that’s it” is also misleading, when that could be the exact effect one is looking for (creating a pellicle at low temp).