I need to acknowledge that I come back and reference this all the time. Thank you!

I just did the most expensive sous vide brisket. For some reason I just put the sous vide tank on my counter top. Soon there was a loud crack like a gunshot. My 1" thick Silestone counter top cracked from the heat. Just a hair line but cracked. Now placed the tank on a cutting board. My first sous vide experience !

Excellent information and visuals in particular. thanks!

Thank you so much. I will try this for sure.

Awesome video this answered all the questions I've had about your recommendations on your website. Thank you so much for clearing up the times and your range window

I’m a little late to the party but thanks for this video.

WOW, good information! Good job on the research, and thanks for putting it together!

Thank You for doing all the work, also great video. Stating the wrong temp once did not effect message, still knew what you meant.

This is the information I was looking for! Best Sous vide video I have watched. My first few attempts haven’t been that impressive. The popular videos use the best cuts which doesn’t work out for time/temp of the cuts that I can afford.

Gold, pure Gold! Thank you!

Great useful info. Really appreciate the tests to get to and explain the results. Looking forward to seeing how to best use the juice/purge from the bag.

Great information and well done and presented...thank you.

I played with chuck and sous-vide 132°f (55°c). At 20h, it was still pretty tough, at 24h, marginally better. It really took 48h, to get tender. Almost had the consistency of pulled pork but dryer. Fun experiment but not a substitute for a tender cut like a ribeye!

Thanks, Jason, you’re the best Instructor on UTube. Nice presentation, no comedy act. Good info & answering all the right questions that I had!

This is like a graduate course in sous vide! I have been cooking with sous vide for about 4 years with no clear understanding of the variables such as how time and temperature interact. This was very informative! I just stumbled on your site....I subscribed and shared with several other armature sous vide chiefs. As for temperature, I cook beef at 120 degrees for whole muscle (I like rare to medium rare) but finish in jet engine hot cast iron skillet. The surface needs to be sterilized but the inside should remain bacteria free. I'm sure the temperature rises several degrees in the process. After 4 years, still alive!

Thank you! Fantastic!

Very informative. Thanks!

Fantastic info, thank you!

i learned a lot thank you

Great presentation! Something every sous vide user should see!

very informative thank you

This is an excellent video, and answers questions I’ve had for some time that no videoI’ve seen does. It takes the main variables involved in sous vide and does a good job of comparing the outcome. Obviously there is no accounting for the quality of the meat one may use, but dividing the same cut of chuck 5 ways for each test at least controls it to a degree for test purposes.

We are following a Williams Sonoma recipe for sous vide brisket which calls for cooking a 5 lb. Brisket with the pre-cooked sauce right in the bag with the meat. Other than the recipe we are followimg, I have found no information on cooking sous vide with the sauce already in the bag.. The recipe specifies a temperature of 147 for 3 days. After watching your (so very very helpful) video along with reading Kenji’s advice on Serious Eats, , we got nervous and dialed down the temperature to 135. Our goal end result would be for the meat to be very tender and very moist. I would really value your take on this project. Thank you!

Awesome video! What time and temp would you recommend for a grass fed bottom round roast?

Thank You! Maybe because I'm a math guy, I want to see the variables tested vs what most YT videos show. Again, Thank You for what I haven't yet fully done myself with sous vide!

Great video, very informative. I am a fan and subscriber to your website and your newsletter and your love Sous Vide guide online PDF guide: an incredibly useful resource, so thanks Jason. A quick question: Have a 3lb Chuck (labelled as Wagyu) I would like to keep whole to serve as a Sunday roast. I would really like it as juicy as possible but also want all the toughness, collagen and intramuscular fibres broken down out of which I know Chuck is known for. Will then let it cool down then smoke (1-2hrs only as it is already cooked) finishing on the BBQ Weber grill for a sear. Based on this great video I think I will go for 150-152 for 18-24hrs. Is that what you referred to when you explained that is how you go about this type of cook. If I do this should I get a juicy whole chuck Sunday roast. Thanks again

I agree with you on tenderness chart - 36 hours @ 60C after a cold smoke. I went through many iterations - chuck is not a brisket.

Great information....with the price of meat, it's good to know cheaper meat can be made better with Sous Vide

Great work man thank you so much. Question question I have is about top round time and temperature. Is any other suggestions for seasoning

Thanks for the information. Are regular zip lock bags ok?

This was very good because I am a beginner it was great

you should post your website in the paragraph above. (great info btw)

This was great info. I’m currently 26 hours into sous vide-ing a 3.8 pound and beautifully marbled piece of beef chuck. Cost $15 at ALDI. Planning to take out tomorrow evening at 44 hours.

Hi Jason, to reduce the chance of juice loss during SV, can it be coated with a layer of oil beforehand?

I did a whole chuck roast 30 hours @ 58c/137f and it came out tender but had a slight jelly texture. Great flavour and fat was rendered but just not 100% keen on the texture. It wasn't mush but ..... Any suggestions? The roast chuck was not sliced so not sure if that makes much of a difference.

Carson Palmer finally found his calling. Great video, super informative!

I’m getting ready to sous vide a chuck at 130 degrees for 40 hours. Can the chuck be frozen or doss it have to be thawed first?

Can you make a video for Bottom round roast?

Thanks for this!! So, you left salt out to eliminate it as a factor. What are your recommendations for when and how much salt for chuck?

I often pour the juices into a container and put it in the fridge. The next day I pull the fat off the top and use it for Yorkshire pudding etc. the rest I'll throw in the freezer until I have enough to make hot beef sandwiches or poutine.

If you leave the meat in the bag, does some of the liquid get reabsorbed?

Have you done any experiments to determine at which hour the moisture weight reaches the 21% mark?

Hi I’m planning to open a food truck But I want to sear the meats and serve the order quickly for the customer Is leaving the meats for long time in the sous vide can make it inedible ? Because I want to serve great quality foods but the time will be more if I cook it from scratch Hope you can help me

I just drink the juice down. Cook’s privilege. Yum

Great video..I do 134*/37 hrs..I like to go low and slow just like grilling . Prefer my chuck full medium..I like to slice my chuck with either my own gravy or store bought. Either on a bed of rice/peas..or another veggie.

Im trying my first sous vide. A chuck roast at 136* 20 hours then the smoker for 3-4 hours

So does the size of the roast make any difference at all?

Can I smoke my Brisket then finish in a Sous Vide?

It's funny how Sous Vide Everything makes the same video every time with barely any real effort (beyond making it enjoyable and great production levels) and gets so much more views. This is education whereas the other is entertainment, but if this was done in that style it would get millions and millions of views. Which is not a criticism, this is awesome content. More a criticism of the viewers (not these ones either, of course!)

Chuck eye steak, stainless steel pan, high heat, beef tallow, 1 minute on each side, rest for 10-15 minutes, Done. The rest is can can.

Holy hell, planning dinner when cooking 36 hours in advance sounds like a nightmare!

12:06 So, let the meat sit in the cooler until 15-20% of the moisture has evaporated.

16 hours sous vide 130 London broil

I like 130 for 24 hours then seared over a rocket hot lump charcoal fire.

That was Tremendous. Believe me.

140 at 35 hr is sweetspot

sous vide steak for 130°f for 36 hours, is it tender and melt in the mouth likes premium steak?

I have a frozen Aldi 3 pounder that i will sous vide at 131F for 36 hours and finish over charcoal next chance i get

24 hours

What abput someone who does like eat halh raw meat nor meat with blood in it. And not I dont like rubber or charcoal either.

Pretty much have given up on chuck roast, never tender enough with stringy fat threads and does NOT make a tasty au jus at all. Bottom round gives you the taste of a prime rib roast but chuck roast gives you the taste of ... well chuck roast.

57c for 16 hours

The video really starts at 4:42 so speed up to it. Before that is just useless manbo jambo.

135 for 8

140 temp. For 21 hours

Every cow is different, some give more tender or fatty cut than others, to many variables, age how raised how fed and environmental factors, so really this is a basic guide not a scientific study.

Or you could cook it on a smoker at 250 for around 4 hours and have delicious, tender, juicy meat. Why anybody wants to put meat in a plastic bag and cook it in warm water is ridiculous to me.

Trying to turn a chuck roast into a steak is a fools errand and will only compete with the crappiest of steaks. I prefer to sear and put it in a slow cooker for 8 hours over my sous vide.

Hello Jason. Can I keep the meat in the same vacuumed pack after "sous viding" with the juice and everything in fridge for a few days or freeze it?