 Yeah, welcome back to the Fire and Water Cooking Channel. I'm Darren and today we're going to do a comparison cook. I'm actually going to do, these are, they're chuck roast but they were labeled shoulder roast from my supermarket. So I label them as chuck roast but they had them labeled as beef shoulder roast. They're both kind of smaller about maybe about two pounds each but I got them all packaged up vacuum sealed already. I did season them with my beef rub and what I'm going to do is I'm going to compare the two. I'm going to sous vide this one at like 138 for 24 hours and then we're going to, on this one I'm actually just going to cook that on the barbecue itself and I'm going to try to hit that medium doneness by using just the grill and a thermometer but this one has to go in tonight or today for the for the cook tomorrow so I'm going to sous vide it. So this has to go in for 24 hours. This one we're going to put back in the refrigerator and throw it on the grill tomorrow. Hopefully this one will only take four four hours or so maybe a little bit less by cooking it on the grill but then we're going to kind of see which one comes out better which one is more tender the doneness level all that see which one actually looks tastes and the tenderness see how they all turn out together so so I'm going to go ahead and throw this one in the sous vide bath for 24 hours at 138 and then we'll see you guys tomorrow for the rest of the put a meat probe in it so we can monitor the temperature of it I'm going to keep it on this rack so it's easier for me to get on and off and right now it's reading 51 degrees and we're going to wait till that gets up to right around 130 to 140 back and I just pulled this shoulder roast out of the sous vide so I'm going to go ahead and pat it dry and I've got the um got the sear box on my camp chef heating up and the shoulder roast that's on the grill is sitting at like like 145 or so internal temperature right now so it's it's pretty much done as well so I'm going to go ahead and season this up just a little bit more just a little bit more of the beef rub just to make up for some that might have came off during the sous vide just a little bit not too much at all because we don't want it too salty or just enough to replace some that came off during the sous vide bath so that's it and I'm going to go throw it on the sear box and get some color to this and take the other one off and we're going to put them side by side and see what they look like together so hopefully got a good angle here see how that's just turning out it's looking pretty good there it's got a nice red mahogany red color there and this is my sear box that's all that's up pretty hot right now so I'm going to go ahead and throw the sous vide one right on there then I'm going to close it up I got that set to high so that's very hot so we're going to sear that up just for a couple minutes about a minute so I'm going to go ahead and flip that over here and see it's got some grill marks on it already so give that another minute on that side and it's been another minute and this sear box on the camp chef supposed to get up to about eight or nine hundred degrees and I'm going to I'm going to give it another 30 seconds or so on that side I haven't really measured it but it does get pretty hot so I'm going to get about another 30 seconds 40 seconds on this side and then we'll do it again on the other side then we'll be done we'll bring these both in the house all right guys I got them off the grill and they both look pretty good the sous vide one looks a little darker and I got those you know grill marks on there the smoke or only one though has its own different different look to it it's got that real red mahogany color that you usually get when you smoke something for a long time this looks more like a steak this more looks like a roast or a brisket or you know ribs when you do those on the smoker so this one here it's probably going to be just a little bit more a little tougher but it's kind of in the end it's got a nice smoke ring to it let me show you that make sure you guys can see that it's got a nice smoke ring to it um it's still a little juicy I can see some juice in there but it does definitely have a nice smoke ring to it I'm going to go ahead and cut this sous vide and grilled one now this one does look a little bit more medium but it doesn't have a smoke ring but it does look more like a medium roast it's not medium rare because I didn't cook it medium rare I cooked it more along the medium line and this is right on the edge so you can tell that it came out pretty much medium across the board it is a little juicy so I'm going to go ahead and give them both taste see which one's which here so this is the sous vide one I'll give that one first give that a bit right into a piece of fat um which really is not that bad I can it's a little chewy right there where that sinew goes through but I went right right through it pretty easy so this is kind of the same it's got that little bit of sinew right there but I'm going to go ahead and take a bite of this very flavorful um both of them are this one is just a little bit more chewy this one's had the benefit of being in the sous vide for 24 hours so um you got that going for it it is a little bit less done because of that um cooking at 138 the whole time the internal temperature this probably turned out around more like a 145 or so 148 probably by the time it was done but both of them are really good just a little bit different texture and I guess it all depends on what you're looking to accomplish out of it this is a little bit more tender a little bit less done than this one this one's got a different flavor profile it's got more smoke to it because it sat on the smoker for four hours so um it's got a nice smoke ring to it both of them are really good I say try it both ways because it all depends on what you're looking to get and what you're um what you're wanting to do as far as your final product this one is more steak-like more medium done a little bit more tender this one is more smoky more briskety type you know uh doneness roast let's try out both of them guys I think they're both great um make sure you subscribe and follow us on facebook and our facebook group and our facebook page follow us on twitter thanks for watching I'll see you on the next video