brisket flat in the the SousVidei cut a 14# packer in half
i trimmed as much of the fat cap off as possible
i didn't weigh it but i'm guessing it's still around 5#
it's 3" thick
the chart says that 1"= 45'min. 2"= 2h45m.
by extrapolation i'm guessing 3"= 9hrs?
but since it's the flat of a select packer i'm thinking 12+hrs?
at 135°
opinions?
the plan is
i'll sear it for surface finish at the end of the bath
let it sit in the fridge over night
run it through the slicer - thin, the next day
roast beef sandwich meat
to 135° SV internal