Vacuum sealed and seasoned a chuck roast. It's in the sous vide at 70.5⁰F
As the title says, last night I seasoned and vacuum sealed a nice big chuck roast. I put it in the water, and dialed in the sous vide to 70.5⁰F. The plan was to sous vide for 36 days, then smoke it for about 2 hours.
Is that long enough for my roast to come out good? Would you all eat it??