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<blockquote data-quote="deleted member" data-source="post: 240683" data-attributes="member: 816">In hindsight, it wasnt quite 48. Regardless,&nbsp; doesn't really get mushy.&nbsp; 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.&nbsp; Winter project...- - - Updated - - -https://www.theflavorbender.com/how-to-sous-vide-rump-roast-chuck-roast/- - - Updated - - -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.</blockquote>

[QUOTE="deleted member, post: 240683, member: 816"] 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... [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] https://www.theflavorbender.com/how-to-sous-vide-rump-roast-chuck-roast/ [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] 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. [/QUOTE]

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