Hey Bear! It's been a while! I'm just visiting back to check in on your prime rib instructions from many years ago because I'm smoking two for Christmas :D
Glad to see you're into Sous Vide... it's been my obsession for the past few months. Just wanted to add my experience with top round -- I just did two last week. I marinated mine for 24 hours in oil, vinegar, worcestershire, soy sauce, A1, liquid smoke (*gasp*), maggie, garlic, and onion. I threw it in the SV for 8 hours at 130, then seared it on the grill. My wife and I were absolutely in love with it. I wouldn't say it was fork tender, but it was not difficult to chew at all.
The second one I did, I only marinated for about 15 hours and my wife and I agreed that we liked the flavor much better with the 24 hour marinade. It seemed like the meat itself didn't have a whole lot of flavor. With the marinade it turns out like a cross between roast beef and beef jerky. This is my new favorite cut of beef because it's so lean, it's very low in calories and packed with protein, and I don't get burnt out eating it like I do with ribeyes because of all the fatty richness.
Anyway, just thought I'd share my experience with a shorter cook time! Merry Christmas!
