Pretty darn good roast beef 🙂

And I survived, so I guess I just got lucky :slightly_smiling_face: I will take some extra precautions next time, to prevent possible bacterial contamination.

Anyway, it got 3 hrs of cold pre smoking, in my cheap home made smoker… Next time 2 + I might soak it in that special salt brine over night.

Oh and this was SV’d at 136 for 22 hrs.

Next time will be a beef brisket at 155 for 30 hours.

Anyway, I’d give it a 6 or 7 out of 10 for tenderness.
An 8 for doneness.
A 7 for juiciness.
And a 9 for flavor.

So, it was quite good. But room for improvement on all counts.

Nice work, congratulations, and thanks for sharing the results. The meat looks very good with just a little grey creeping in.

What are you going to do differently next time to bump up those evaluation scores?

Looking good Chris :slight_smile:

What did the 3 hours of cold smoking prior to the sous vide add to it over just doing it using sous vide alone ?

Tons of great smoky flavor :slightly_smiling_face:

Speaking of which, I found it quite interesting that even double bagged and submerged in water, you could totally smell the smoke all throughout the kitchen ?

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(Ahem) Why did you double bag and submerge yourself in water? (JK, dangling participle)

Because I heard it was the best way to cook myself :smiley: lol