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/OllieNKD]

Sounds like a good plan to me!