And it came out really good, SV'd for 36 hrs at 138 (kind of an in between temp for most SV'ers I think)
In fact, if I were to change the time or temp, I wouldn't even know what direction ? It was really tender, but not mushy at all. Actually, there were sections (you know how Chuck will have several sections divided by fat ?) that were a little softer / more tender than I'd prefer, but other parts that were just right ? How could you make it cook more uniformly ?
Doneness was just about perfect too.
Oh, we marinaded this one for about 8 hrs prior to SV, in Worcestershire sauce, and only seasoned with black pepper and garlic powder.
In any case, as good as this was, I think I prefer Tri Tip, which tasted more like steak.