Sous Vide Smoked Chuck Roast
The owner of MeatChurch BBQ, Matt Pittman provides people around the world with his top-notch BBQ rubs, as well as drool-worthy smoked meats on the competition BBQ circuit. Matt uses his Anova to take BBQ to the next level, smoking it for some savory flavor before givin ...
Ingredients for 6
1 large chuck roast, 3-4 pounds
Meat Church BBQ Seasoning (or your preferred BBQ rub!)
4 oz Beef broth for spritzing
Set the Anova sous vide precision cooker to 165ºF / 73.9ºC
Prepare your smoker or cooker to a temperature of 225°F. We used our Traeger loaded with hickory pellets. If you don’t have a smoker you can light a fire on your grill and cook the meat on the opposite side of the grill.
Season both sides of the chuck roast liberally with Meat Church rub of your choice. Let is sit for 15 minutes or so.
Place the chuck roast on your smoker. Spritz the meat every hour with beef stock. Continue to smoke the chuck roast until it gets a beautiful mahogany color. This should take around 3 hours. You want to make sure you pull the meat before it starts to turn dark.
Place chuck roast in large vacuum bag or ziplock bag. Submerge and cook for 18 hours for an ultra-tender result.
Remove the beef from the bag and pat it dry. Reserve the juice from the bag. The meat should be completely fall apart tender. Using two forks you can pull the beef apart. Toss the beef in the juice you saved from the bag.
Enjoy on it's own, pile high on a bun for a crazy-delicious sandwich, make crazy-delicious tacos, or eat it straight out of the bag!