# Pretty darn good roast beef 🙂

**URL:** <https://community.anovaculinary.com/t/pretty-darn-good-roast-beef/22231>\
**Category:** Anova Precision® Cooker\
**Created:** [August 2, 2019, 9:43pm UTC](https://community.anovaculinary.com/t/pretty-darn-good-roast-beef/22231 "2019-08-02T21:43:56Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\
**Post date:** [August 2, 2019, 9:43pm UTC](https://community.anovaculinary.com/t/pretty-darn-good-roast-beef/22231/1 "2019-08-02T21:43:56Z")

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And I survived, so I guess I just got lucky 🙂 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.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/f/f05b3047de414d7b0b1e92610329a16f5723d2c6.jpg)

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**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [August 3, 2019, 11:20am UTC](https://community.anovaculinary.com/t/pretty-darn-good-roast-beef/22231/2 "2019-08-03T11:20:22Z")

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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?

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**Author:** ![Sandra51](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/sandra51/32/3400_2.png) [@Sandra51](https://community.anovaculinary.com/u/Sandra51)\
**Post date:** [August 4, 2019, 6:36pm UTC](https://community.anovaculinary.com/t/pretty-darn-good-roast-beef/22231/3 "2019-08-04T18:36:05Z")

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Looking good Chris 🙂

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

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**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\
**Post date:** [August 5, 2019, 7:10am UTC](https://community.anovaculinary.com/t/pretty-darn-good-roast-beef/22231/4 "2019-08-05T07:10:47Z")

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Tons of great smoky flavor 🙂

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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**Author:** ![Palindrome](https://avatars.discourse-cdn.com/v4/letter/p/90db22/32.png) [@Palindrome](https://community.anovaculinary.com/u/Palindrome)\
**Post date:** [August 8, 2019, 3:39am UTC](https://community.anovaculinary.com/t/pretty-darn-good-roast-beef/22231/5 "2019-08-08T03:39:57Z")

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

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**Author:** ![Fishchris](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/fishchris/32/5528_2.png) [@Fishchris](https://community.anovaculinary.com/u/Fishchris)\
**Post date:** [August 8, 2019, 4:49am UTC](https://community.anovaculinary.com/t/pretty-darn-good-roast-beef/22231/6 "2019-08-08T04:49:01Z")

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