Smoked Chuck roast

For our special Christmas dinner I decided to make a standing rib roast cooked low and slow. After salting and  resting for three days, I smoked the roast until I reached a internal temperature of 120 degrees. When I was able to purchase a chuck roast on sale, I thought I would prepare it simular to my standing rib roast. Since the chuck is a tougher piece of meat why not use sous vide to create a melt in the mouth roast just as impresive as a great prime rib? This is the beauty of sous vide, transforming a cheap cut of meat into something special.

Ingredients:

 1 five pound chuck roast

 1/2 cup kosher salt

 1/4 cup pepper

 6 Tbsp. dry thyme

 4 Tbsp. dry oregano

 4 Tbsp. garlic powder

Procedure:

 1. Trim the roast of any extra fat and any visible silverskin. Mix together the salt, pepper, thyme, oregano and garlic powder. Rub the roast liberally with the spice mixture reserving any extra for another use. Refrigerate the roast in a ziplock bag overnight to 3 days.

 2. Rinse and dry the roast and smoke for 3 to 6 hours at 200 degrees.

 3. After smoking, vacumn seal the meat in a plastic sous vide bag and cook at 133 degrees for 48 to 72 hours. Let rest bebore cutting. Enjoy!

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