Chuck Roast: 48 Hour Sous Vide vs. Smoked Brisket Style

🔥 Get ready for a culinary showdown like never before! In this mouthwatering episode, we're taking the humble chuck roast to new heights with not one, but TWO nontraditional cooking methods. Watch as we vacuum seal and immerse one in a luxurious 130-degree sous vide bath for a tantalizing 48 hours, while the other undergoes a savory transformation as we smoke it to perfection, treating it like a brisket for an epic 12-hour journey until it hits that magic 203-degree internal mark.
🍖 Join us as we unveil the secrets behind these unconventional techniques, exploring the unique textures, flavors, and juiciness each method imparts to the beef. Then, brace yourselves for the ultimate taste test where we dig into both creations side by side. Will sous vide reign supreme with its tenderness, or will the smoky, brisket-inspired chuck roast steal the spotlight?
👩‍🍳 Whether you're a seasoned chef or a kitchen novice, this video is packed with culinary inspiration and tips to elevate your beef game. So, grab a seat, hit that subscribe button, and let's embark on this flavor-packed adventure together! 🎬🔪
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[@caymanmedina436]

Awesome comparison video love your content.

[@krackscountrycooking]

Thank you 🙏

[@jamespurcell02]

What about smoke then sous vide? What times would you do?

[@krackscountrycooking]

I would smoke until 165° then do 24 hours at 165° sous vide

[@exploringourwaterways]

Send some my way

[@krackscountrycooking]

Soon

[@user-st7tm1zw3p]

Looks great but technically it is the same animal 😂

[@krackscountrycooking]

I knew in editing that would come back to bite be 😂

[@lowandslow7875]

സൂപ്പർ 😅

[@wyaajada.]

me looking at this food knowing I can’t have any of it cs me and my family’s poor 🥹

[@krackscountrycooking]

Sorry to hear that I have 4 daughters so I’m just scraping by myself