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Did Red Lobster with some friends yesterday for our 25th Anniversary. So actual day is going to be a SV Chucky and trimmings. Chucky all seasoned up Ready for a nice long bath and then a little searing. 8hrs in so far.
Those All look Great guys!! SV is a Great way to do a Chucky!!! Second only to an Eye Round. IMHO
I've pretty much finished my experiments on Chuckies (One ready to post yet).
These are my findings & opinions---I've found the best Temps & Times were:
#1 Temp of anywhere between 131° & 138° (your choice) for 30 hours---Gives you a Chucky that is like a nice big thick Medium Rare Steak. Fork Tender & Tasty.
#2 Temp of 160° to 165° (I prefer 165°) for 30 hours---Gives you some Awesome Pulled or Shredded Beef--Tender & Juicy.
I usually order the item first, then wait for her to read the order confirmation in her E-mail. Sometimes I have to listen to a lecture, then she's happy again.