I have a five lb chuck roast defrosting in the fridge. I was wanting to give it some smoke and finish sous vide. I figure about 3 hrs in the smoker @ ~225-250. But unsure about temp and times to finish it. The more I read, the more confused I get. I seen temps from 135 - 160 and times from 18 hrs to 36. Some guidance would be cheerfully and gratefully appreciated.
Thanks in advance.
Thanks in advance.