~4 lbs of English chuck roast in ~8oz pieces, vacuum bagged with a marinade of Worcestershire, Coleman's mustard, Rubbed Thyme, Red Pepper Flakes, chicken stock, liquid smoke, and A1 sauce.
For 72 hours.
Cool water bath for 20 min, then ice water bath for 20 min.
Reserved liquid from bags, with some stock, wine, fresh thyme, salt, pepper.
Reduce by about 85%
Fingerling potatoes, with same marinade as roast. 2nd line for 15 min...should have been more like 12 min.
Couple min each side to create a nice crust, then 15 min hot smoke with hickory.
Fresh off the grill:
I'm not much on presentation, this is about the craziest I've ever gotten:
Satisfactory color cross-section:
There are several things that I could improve on for next time. But this was a satisfactory first attempt. The texture was very good, quite tender, but not falling apart. Enough cohesion to easily take grilling, I was worried they might fall apart. I could easily see serving these as "chuck steaks" for summer get togethers....but perhaps without so much sauce and potatoes.