Sous Vide Beef Chuck Roast Then Smoke — Better Than Brisket!

Sous Vide Chuck Roast Then Smoked It — Better Than Brisket This might be the best chuck roast you’ll ever make. I vacuum-sealed a chuck roast with Kinder’s SPG and 7 whole garlic cloves, then took it low and slow using a sous vide → smoke → braise method that delivers insane tenderness and deep beef flavor. If you’ve ever wanted chuck roast to eat like brisket, this is the method. ⸻ 🥩 INGREDIENTS • Chuck roast • Kinder’s SPG • 7 garlic cloves • Killer Hogs TX Brisket Rub • Beef broth ⸻ 🔥 THE METHOD 1️⃣ Vacuum Seal Season the chuck roast with Kinder’s SPG and add 7 garlic cloves. Vacuum seal. 2️⃣ Sous Vide Cook 20 hours at 165°F. 3️⃣ Dry & Season Remove from the bag, pat completely dry, and season generously with Killer Hogs TX Brisket Rub. 4️⃣ Smoke Smoke uncovered at 225°F for 2 hours to build bark and smoke flavor. 5️⃣ Covered Cook Transfer to a covered pan with beef broth + reserved sous vide bag juices. Cook 2.5 hours, covered. 6️⃣ Rest & Shred Rest 1 hour, then shred and enjoy For Collaborations Email me: theorozcoskitchen@gmail.com SUBSCRIBE TODAY Join My Kitchen https://youtube.com/@OrozcosKitchen?si=Hor20KsBHS7tO3r5 Follow me on instagram https://www.instagram.com/orozcoskitchen87?igsh=OGQ5ZDc2ODk2ZA%3D%3D&utm_source=qr Follow me on Tik Tok https://www.tiktok.com/@orozcokitchen?_t=8pnX8HneOVO&_r= #sousvide #beef #food