« Reply #16 on: January 04, 2015, 09:57:26 AM »
I haven't started with S V but I am researching a lot...checking recipes and various products.
All I read says that the mandatory "rest period" is not needed - simply dry the surface and sear.
An ice bath is recommended if you are going to refrigerate and serve later.
But what do I know...I'm just a backyard jack.
I agree with muebe on this one, it may not be necessary but my experience has been the same, especially with brisket too.
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