If you’re short on space or resources and don’t have access to a smoker, sous vide is your next best ticket to amazing barbeque beef. Add your favorite spices and some liquid smoke to brisket, flank, or chuck, and get ready for a long, slow cook.
Since I had just done up a 48-hour chuck roast, I decided to use some of that meat to make up some kick ass bbq beef sandwiches. (The ass-kicking part comes in the form of sriracha, but you can leave that part out if you can’t take the heat!)
I suggest pre-searing the meat since it will be so fall-apart tender after 48 hours that it won’t stay together in the pan! Then season the roast, and add a healthy amount of liquid smoke to the bag. Sous vide somewhere in the range of 130-140ºF (54.5-60ºC) for 48-72 hours.
After 48 hours, the meat is tender enough to pull apart with your fingers, and that’s just what I did. Mix in a little sauce, top with some slaw and serve with dill pickles. Tastes like Summer, any time of year.