Meats, meets? Whatever.
If you are not familiar, "sous vide" cooking involves packaging the food in a vacuum bag and immersing in warm water for a longer period. Steaks are held in a warm bath about 135 degrees for up to 6 hours and than are flash seared at super high temps at the last moment.
Long and low temps lends tenderness and the hard searing g heat at the end creates that delicious crust on a steak.
So I bought an inch and a half thick chuck roast with nice marbling. I salted it last night, sprinkled a little soy sauce and garlic powder before wrapping in wax paper in the fridge overnight.
Come morning I put applewood in the smoker, filled the water pan, and set the temp at 140 degrees. I smoked the chuck roast for 4 hours at 140F and then lowered it to 120 for 3 more hours. The meat developed a nice bark of smoke.
When the baked potatoes and winter squash were done, I heated a cast iron skillet to the smoke point with olive oil and dropped the thicc jazz chuck steak in the pan. Two minutes, flipped, and 2 more minutes in the hot oil.
The steak (once a roast) rested in a warm oven for ten minutes before carving. The result was juicy, super flavorful, and decently tender (it's a chuck, for crying out loud after all, not a tenderloin).
