CTP 1111's video: 48 Hour Smoke and Sous Vide Chuck Roast - Absolute Perfection

Cooked a beautiful Chuck roast for 3 hours @ 225F on the Traeger pellet smoker, and then 45 hours @ 135F (57C) in a water bath and then finished it off in my broiler for 2 minutes first side, 1.5 minutes the second. I used garlic powder, salt, and pepper as seasonings. This method made the roast come out a perfect and extremely juicy medium rare edge to edge with a delicious crispy finish on the outside. Fantastic and foolproof! You can get my entire Sous Vide setup from the links below for well under $300 Please use this link ( https://www.amazon.com/shop/ctp1111 ) for shopping! Anova Sous Vide Circulator http://amzn.to/1o0uIsG Bucket for water http://amzn.to/2cehCGg Flat top Grill https://amzn.to/33On3WK Blow Torch (doesn't come with fuel) http://amzn.to/1pVSFCT Blowtorch Fuel http://amzn.to/1ZieVD9 Vacuum Sealer and Bags http://amzn.to/1ZifvRa http://amzn.to/1MwlcUf http://amzn.to/2feRNnk