So I just marinaded it for about 8 hrs in Soy sauce. Then drained off the excess, and seasoned with only garlic powder and black pepper, as the soy sauce is already salty.
SV'd @138 for 16 hours.
Pulled it out of the bag, dried it and gave it a good coating of olive oil mayonnaise to increased the maillard reaction (browning)
Seared it with my Harbor Freight blowtorch, and...
Flavor, 10 out of 10
Tenderness.... 9.8 out of 10, as had it been any more tender, it would have been mushy ! Probably 12-14 hrs would have been ever so slightly better, by being ever so slightly tougher !
Juiciness 10 out of 10. Honestly, it was so juicy, it was hard to pick up any more of the super tasty juice I saved from the SV bag ?
Did I mention that this was just un-freaking-believable good ?!?!