Tender Smoked Sous Vide Beef Chuck

1. Prepare the Rub

In a small bowl, combine the coarsely ground black peppercorns, kosher salt, and pink salt if you’re using it. This mixture will ensure even seasoning throughout the beef chuck.

2. Season the Chuck

Rub the beef chuck roll with two-thirds of the seasoning mixture, making sure to cover it thoroughly. Secure the chuck with twine to help it maintain an even shape, which will promote uniform cooking and flavor penetration.

3. Vacuum Seal the Chuck

Place the seasoned beef chuck into a vacuum bag and add the liquid smoke, if desired. Seal the bag using a vacuum sealer. Let the sealed chuck rest in the refrigerator for 2-3 hours to allow the flavors to meld.

4. Sous Vide Cooking

Set your precision cooker to 155°F (68°C). Place the vacuum-sealed beef chuck into the water bath, ensuring it is fully submerged. Cover the water bath to minimize evaporation and cook for 36 hours. This slow cooking process guarantees incredibly tender and juicy meat with a deep color.

5. Cool the Chuck

After the sous vide cooking is complete, remove the beef chuck from the water bath and allow it to cool. You can use an ice bath for quicker cooling or simply let it come to room temperature over about 1.5 hours. Once cooled, the chuck can be stored in the refrigerator for up to a week.

6. Preparing the Grill (if using)

Light a chimney full of charcoal and pour it into your grill. Add 4-5 hardwood chunks on top of the charcoal. Arrange the cooking grate and preheat the grill to medium-high heat, about 5-10 minutes.

7. Grilling the Chuck

Remove the cooled beef chuck from the vacuum bag and blot it dry with paper towels. Rub the reserved salt and pepper mixture onto the chuck. Place the chuck on the grill, cover, and smoke at a temperature maintained between 250-275°F (121-135°C) for 2 hours. This step will add a smoky flavor and a beautiful crust to the meat.

8. Oven Finish (if using)

Preheat your oven to 275°F (135°C), or 250°F (121°C) if using a convection setting. Remove the chuck from the vacuum bag, blot dry, and rub with the reserved seasoning mixture. Place the chuck on a wire rack set over a baking sheet and roast in the oven for 2 hours to achieve a similar effect as grilling.

9. Resting the Chuck

Once the cooking is complete, remove the beef chuck from the grill or oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat.

10. Slice and Serve

Using a chef's knife or slicing knife, slice the beef chuck and discard the twine. Serve the sliced beef with dill pickles, sliced yellow onion, and white bread. Only slice as much as you plan to serve, keeping the rest for leftovers.