And I survived, so I guess I just got lucky I will take some extra precautions next time, to prevent possible bacterial contamination.
Anyway, it got 3 hrs of cold pre smoking, in my cheap home made smoker... Next time 2 + I might soak it in that special salt brine over night.
Oh and this was SV'd at 136 for 22 hrs.
Next time will be a beef brisket at 155 for 30 hours.
Anyway, I'd give it a 6 or 7 out of 10 for tenderness.
An 8 for doneness.
A 7 for juiciness.
And a 9 for flavor.
So, it was quite good. But room for improvement on all counts.