Round roast Sous-Vide - A - Q

Dry brined 1/2 Tsp KS per lb for 2 hrs prior to the swim. - next time will back it off to 1/3 tsp KS. 133F x 24 hours Rub 1 Tbsp dry mustard 2 Tsp oregano 1 Tsp Montreal steak spice 1 Tsp Rosemary 1 Tsp Garlic powder.

Author

goosegosetch

Prep Time: 00:10

Recipe Time: 24:00

Temperature : 133F / 56.1C

Ingredients

• 4.5 lb bottom round
• See description

Directions

1. Swim 133F x 24hr
2. Ice bath after x 30 min.
3. Dry with Paper towel
4. Apply rub.
5. Start smoker temp 225F
6. Smoke til desired level
7. Wrap in foil x30 min
8. Carve against grain

Finishing Steps

1. I Smoked x 3 hours til 145F Used 3 pieces apple wood. Next time only one.