Over and over, when researching cooking temps for SV beef of all different cuts... Steaks, roasts, brisket, whatever... I see 129-131....... OR 155 ? As if their can be no in betweens ?
So I've done both (of what I consider to be these 'extremes') on several different cuts of beef, and with some experience now, I don't consider either of these to be ideal.
Finally, I paid attention to my own intuition with my beef Tri Tip and I went for 138 for 16 hrs, and it was my best SV yet !
But just go through this forum and try finding one other cook of anything at 138 ?
Now, I'm getting ready to do a Chuck roast... For 40 hrs, at 138. Definitely not based on anybody else's experience.... Because again, I can't find anybody who has ever done this temp. But just based on my own experiences thus far.
Hmmm. Just kind of odd to me that's all. Will post my results.