Poor Man’s Burnt Ends

Sous vide made easier than ever.

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Step 1

Dry brine Chuck with 1% Red Boat Fish Salt for at least 48 hours.
Step 2

Pre-Sear the roast
Step 3

Vacuum pack during the dry brine.
Step 4

Cook at 133 F for 40 hours
Step 5

Shock in ice water for 1-2 hrs to bring core temp down if not cooking immediately.
Step 6

Store in refrigerator until ready
Step 7

Preheat smoker to 190-200 degrees.
Step 8

While smoker is preheating, cut the Chuck into 1” cubes.
Step 9

Place cubes in a foil tray, toss with your favorite unsalted rub. (Remember that it was already dry brined)
Step 10

When nearing completion, about 30 min remaining, coat with you favorite BBQ sauce (red or white). Smoke until sauce is set and knife tender.