Yeah in my recipe I cook at 134 for 24-36 hours fridge or ice bath to bring to slicing temp and return them to 145F in Au Jus an no more. If your dunking in 185F the meat would need to be fridge temp and it would need to be fast as to bring it to edible 140+. Leaving anything at 185 for any amount of time would be bad.

I haven’t gotten as far sodium phosphate either. I don’t think it would do much in the sous vide temps of 134 though. Heat is pressure and at that low of pressure the meat shouldn’t loose much moisture. The extended time is for the breaking down of the collagen similar to smoking a brisket at 225 for 15 hours. You can break collagen down at higher temps faster but you sacrifice moisture, that is where things like sodium phosphate offer moisture retention.

I’ve been sous viding for a couple years and building BBQ smokers for a while longer than that. Everything I have learned comes back to technique and quality of product. You can make some amazing things from poor quality, but it takes some real technique. Start with good quality and your technique can waver a good bit and still end up in the fairway. Sous vide allows for some amazing things from the cheapest cuts you can find, but it takes some practice and writing things down to get a constant repeatable process that yields something that reminds people of Chicago while sitting in Georgia.

I may take another crack at Bottom and Top round with the use of sodium phosphate since it is something new to me. But i have done both top and bottom round sous vide and even at med rare temps for 24+ hours the end result was dry, especially after sliced paper thin on the Hobart, and dipped into the hot au jus. I think those Chicago italian beef places lie when they say they dip into 185F au jus. It almost instantly turns the meat into wel done and suprisingly dry with cuts like top and bottom round.

I reserve eye round for beef jerky. For pit beef I use either Tri Tip, or Sirloin Tip roast. I pull around 117F. There is a good 10F carry over with a large roast.

Here is a sous vide chuck roast thst I did today. It was injected with Soluble Pa’s Black Bull, and rubbed with Butter Garlic rub.

What time and temp did you go with? I have had really good results with 24 hours @ 132.5F. Came out like prime rib.

I have done that in the past, and its not terrible, but its nothing like the drippings from a roast thats been on a spit all day. Or 5lbs of neck bones browned and in the pressure cooker for 2-4 hours.

Maybe you misunderstood my posts.This was a pre packaged boneless picnic roast that came trussed. I only injected it with a solution of Bromelain, MSG, and sodium phosphate, then vacuum tumbled it for 45 minutes just before i put it on the rotisserie.
I Rotisserie it low and slow (about 4 hours) till it reached 155F. I chilled it overnight. And sliced it #5 dial on my Hobart The following day. I only put a small portion in a bag and sous vide it at around 140F for 30 minutes to bring it back up to servering temp. Thats when i really noticed how tender and juicy it really was, as you can see in the pictures i provided. I couldn’t have asked for a better end result for a first attempt using bromelain and sodium phosphate. The flavor was outstanding, not salty at all, just perfect.