Sous vied Chuck roast @ 130 degrees x 24 hours (medium rare with all connective tissues broken down), then finished in the pellet grilled smoker at 350 for 20-25 minutes to get a good sear.... I swear it’s like butter.
Sous vied Chuck roast @ 130 degrees x 24 hours (medium rare with all connective tissues broken down), then finished in the pellet grilled smoker at 350 for 20-25 minutes to get a good sear.... I swear it’s like butter.