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.
Nice work, congratulations, and thanks for sharing the results. The meat looks very good with just a little grey creeping in.
What are you going to do differently next time to bump up those evaluation scores?
Looking good Chris 
What did the 3 hours of cold smoking prior to the sous vide add to it over just doing it using sous vide alone ?
Tons of great smoky flavor
Speaking of which, I found it quite interesting that even double bagged and submerged in water, you could totally smell the smoke all throughout the kitchen ?
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(Ahem) Why did you double bag and submerge yourself in water? (JK, dangling participle)
Because I heard it was the best way to cook myself 
lol
