A couple of weeks ago I did a 4 day chuck roast, which, as we know, is simply amazing. But I felt the texture was a bit too tender, almost mushy. So I finally got around to doing another one, but this time I went for fast food, and only (!) cooked it in the sous vide for 3 days at 131. The result, simply terrific! Still fork tender, and amazingly juicy, but without that slightly mealy texture that I didn't like with the 4 day cook. Next time I am going to try it at 2 days, though that may not be long enough. But for me, 3 days is the max from now on.
