In hindsight, it wasnt quite 48. Regardless, doesn't really get mushy. Just reminds me of a slow cooked roast only medium rare. Will try share a link later. Not sure what it would do to a leaner cut though. Winter project...
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https://www.theflavorbender.com/how-to-sous-vide-rump-roast-chuck-roast/
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I've done 2 sort of like this. One I wasn't happy with as I had something in the rub that didn't dare so well after all that time. Salt and pepper one was great. I haven't done it since last winter or spring. So, I am trying to remember hours. I know it was over 24 both times. But, I am thinking I put them in late evening after supper and ate 2 evenings later. Or maybe Sunday or Saturday afternoon and eat the next night. Could have been one of each I guess.