Quote:
Originally Posted by billnchristy
I've had a chuck roast in the sous vide for 40 something hours so far, going to finish it on the smoker.  |
Finishing in the smoker is a bit curious to me, whats the plan? What temp, how long?
Every time I sous vide I finish it hot and quick, sear on a salt block, grill, or a quick blast of heat in the pizza oven.