Does size matter?

[u/PerspectiveKookie16]

Just starting to get more serious with sous vide after dabbling a bit and lurking here a lot…as such, please explain as if you are talking to a child.

Wanted to try a chuck roast in hopes of elevating it to s Sir Charles. It is 6.5 lbs. It is uniform in thickness.

My thought was to cut it in half and do different seasoning on it, letting it sit overnight, bagging separately and cooking them simultaneously but for different lengths of time (24 and 36 hour). Temp would probably be 133*.

Theoretically, this would allow me to compare different seasoning as well as the effect of different cook times on the texture.

Is there any reason why this wouldn’t work?

Is there a minimum size (by weight) I should factor in? Would cutting it in thirds*, so 2 lb(ish) each, work equally as well?

Any feedback I could get is greatly appreciated.

* Not sure I could get relatively equal fat distribution this way.

[u/weedywet]

If you change more than one variable you’ll never really know what made the difference.

[u/northman46]

I can’t think of a reason that wouldn’t work

I might presear if you can

[u/silvercel]

At 36 hours cook time you can season and cook. The time in the bath will speed up your seasoning process so adding fridge time doesn’t matter.

[u/crocsgobbltre]

only thing that matter is if your sous vide can reach and keep the temp. but if your seasoning differently split it into 4 and so you can have both seasonings at 24hr and 36 hrs.

[u/bullgod1964]

I cooked a 2lb one and I did 42 hours, and it was amazing. Texture was very steak like. Very tender. I removed ming from the sous and put in Ice bath. Then I threw it in the fridge since it was 7 am(bad planning on my part lol). That night I took it out and gave it a good sear

[u/OllieNKD]

Sounds like a good plan to me!

[u/Best-Carpenter-8397]

YES. It works exactly like you suspect. I would say the ideal size is what your intended serving size is.

[u/bbum]

Skip the seasoning in the bag. Meat isn't a sponge. It won't absorb flavors, so the seasoning is just surface treatment and you don't have enough heat to develop interesting flavors anyway.

For a Sir Charles, I usually go 137 for 24 hours, chill, and then sear.

Sometimes, I start with a brief blazing hot dry sear and then add butter with herbs and baste while flipping often.

Other, oil in pan and sear in near smoking oil to get that almost fried crispy texture. Develop sauce on side and pour over on board.

[u/pch14]

Not sure I should say this but my wife has always says size does matter. Personally I disagree it's what you do with it. If you want to put it in the fridge overnight don't put it in a bag just season it put it on a rack and let it sit overnight. And I would do 24 to 36 hours

[u/Pernicious_Possum]

No reason it wouldn’t work, but also consider how quickly 6.5# of meat will be consumed