Prep
25 min
Cook
23 hr
Total
27 hr 10 min
Servings
8

Method

  1. In a small bowl, mix together pepper, salt, and pink salt (if using).

  2. Evenly rub 2/3 of the mixture over the surface of the chuck.

  3. Reserve the remaining 1/3 of the mixture.

  4. Secure the chuck roll by tying 2 to 3 pieces of twine around its circumference at 1- to 1 1/2-inch intervals.

  5. Place the chuck roll in a vacuum bag, making sure to fold over the top of the bag to avoid any rub or juices from getting on the edge of the bag.

  6. Add 1/4 teaspoon of liquid smoke to the bag, if desired.

  7. Seal the bag using a vacuum sealer.

  8. Let the chuck rest in the refrigerator for 2 to 3 hours.

  9. Set your precision cooker to 155°F (68°C).

  10. Add the chuck to a water bath and cover it with a lid, aluminum foil, or table tennis balls.

  11. Cook the chuck for 36 hours.

  12. Allow the cooked chuck to cool to at least room temperature, about 1 1/2 hours, before proceeding.

  13. Optionally, use an ice bath to speed up the cooling process.

  14. The chuck can be stored in the refrigerator at this stage for up to 1 week before finishing.

  15. Light 1/2 chimney full of charcoal and let it burn until covered with gray ash.

About this recipe

Have you ever tried cooking beef chuck using the sous vide method? It's a game-changer! In this article, we'll explore the incredible flavors of sous vide smoked beef chuck and how to prepare it to perfection. Get ready to elevate your culinary skills and impress your taste buds!

Why Choose Sous Vide for Smoking Beef Chuck?

Sous vide cooking involves vacuum-sealing the food and cooking it in a temperature-controlled water bath. This method ensures that the beef chuck is cooked evenly, resulting in a tender and juicy texture. When combined with the smoky flavors from the smoking process, you have a winning combination that will leave your guests asking for more.

The Perfect Temperature and Time

One of the advantages of sous vide cooking is the precise control over temperature and time. For smoking beef chuck, aim for a temperature of around 135째F (57째C) for medium-rare doneness. This will give you a beautifully pink center with a delicious smoky crust. Keep the beef chuck in the sous vide bath for approximately 24-48 hours to achieve the desired tenderness.

Flavorful Seasonings and Marinades

Enhance the flavors of your smoked beef chuck by marinating it with your favorite seasonings and spices. Whether you prefer a classic blend of garlic, thyme, and rosemary or something more adventurous like a spicy chipotle rub, the choice is yours. The sous vide method allows the flavors to penetrate the beef chuck slowly, resulting in a mouthwatering taste sensation.

The Smoking Process

Once your beef chuck is done cooking in the sous vide bath, it's time to infuse it with the irresistible smokiness. Prepare your smoker by adding your preferred wood chips or chunks, such as hickory or mesquite, for that authentic barbecue flavor. Smoke the beef chuck at a low temperature, around 225째F (107째C), for a few hours until it reaches the desired smoky perfection.

Resting and Slicing

After the smoking process, allow the beef chuck to rest for about 15-20 minutes. This gives the juices time to redistribute throughout the meat, ensuring a moist and tender result. Once rested, carefully slice the beef chuck against the grain to maximize tenderness and serve it up alongside your favorite sides or as the star of a mouthwatering sandwich.

In conclusion, sous vide smoked beef chuck is a culinary marvel that combines the precision of sous vide cooking with the irresistible flavors of smoking. With careful temperature control, flavorful seasonings, and the perfect smoking process, you can create a dish that will impress even the most discerning palates. Elevate your cooking skills and try this recipe for a memorable dining experience!

Frequently asked questions

Can I use a different cut of beef for sous vide smoking?

Absolutely! While beef chuck is a popular choice, you can experiment with other cuts like brisket or short ribs for equally delicious results.

Can I use a gas grill instead of a smoker?

Yes, you can! Simply set up your gas grill for indirect heat, add wood chips for smoky flavor, and follow the same temperature and time guidelines.

How long does it take to smoke beef chuck?

The smoking time can vary depending on the size of the beef chuck and the desired level of smokiness. Typically, it takes around 2-4 hours.

Can I sous vide smoke frozen beef chuck?

It's best to thaw the beef chuck before sous vide smoking to ensure even cooking and proper flavor infusion.

Can I reuse the marinade after sous vide cooking?

It's not recommended to reuse the marinade due to food safety reasons. Discard any leftover marinade and prepare a fresh batch for serving.

Can I sous vide smoke beef chuck without a vacuum sealer?

While a vacuum sealer is ideal for sous vide cooking, you can achieve a similar result by using ziplock bags and the water displacement method to remove the air.

Can I sous vide smoke beef chuck to well-done?

Sous vide cooking is known for its ability to maintain the desired doneness level consistently. However, cooking beef chuck to well-done may result in a tougher texture. It's best to aim for medium-rare or medium doneness for optimal tenderness.

Can I sous vide smoke beef chuck indoors?

Smoking beef chuck indoors can generate a significant amount of smoke. It's recommended to use a well-ventilated area or an outdoor space to ensure proper ventilation.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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