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I successfully sous vided two 2kg inside rounds: One I cooked for 36 hours at 160°F, and the other for 10 hours at 180°F. Slow cooking lost 28% of the weight, while fast cooking lost 36% and made the meat much denser and dryer. (This demonstrates that it's temperature that forces out the juices, not cooking time.) Because the fat content was much less, even ...


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I sear both sides of the brisket, wrap it in foil, and allow to cook until done, occasionally spreading liquid runoff over the meat.


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