I think I've watched about 20 of their videos, and they are entertaining....However, based on there video, for a bone in Pork Roast, I SV'd it for 60 hours.... and that was definitely too much. Borderline mushy. Probably 30 hours would have been much better.
Then, for a top round London Broil (Picanha) I did it only for 3hrs (they said 2 !) and that wasn't even close to enough Thinking 8 or 12 hours the next time.
Hmmmm. Where do you guys put your trust... besides personal experience.... Or should I say, before you had any personal experience ???