GrantT
TVWBB Pro
So, I've picked up a pricey (for a chuck roast) organic, grass fed chuck - about 3.5 pounds. Still deciding on either just a long low/slow smoke on the S6 - OR - or a shorter smoke and then into the sous vide for 48 hours and eat it like prime rib (medium rare'ish) with a hot finish sear back on the Q.
Convince me one way or the other...
Convince me one way or the other...