Round roast Sous-Vide - A - Q
(2)
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.
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Ingredients for 6
4.5 lb bottom round
See description
Directions
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Step 1
Swim 133F x 24hr
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Step 2
Ice bath after x 30 min.
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Step 3
Dry with Paper towel
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Step 4
Apply rub.
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Step 5
Start smoker temp 225F
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Step 6
Smoke til desired level
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Step 7
Wrap in foil x30 min
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Step 8
Carve against grain
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Finishing Steps
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Step 0
I Smoked x 3 hours til 145F Used 3 pieces apple wood. Next time only one.