Just tried my Sous vide for the first time

[Southpole]

Will Sous vide make a tough piece of meat tender?

It will make it tender to the point its mush and not the desired texture.

Also do note. Despite its low and slow cooking capabilities, it does not break down large layers of fat like a smoker does. For example when smoking a brisket I typically leave almost all the fat cap on it, however, in a sous vide I would trim off almost all the fat and finish in the smoker and with a torch.

Thank you for your answer

[KFhunter]

Whatcha think?

Sous vide worthy?

[pianoman9701]

Oh yeah. 8 hours @ 160 or so. Garlic, rosemary, soy, brown sugar, olive oil, S&P. It'll be awesome. Serve on some rice or mashed potato.

[Angry Perch]

Yum! I wish someone would breed a deer with a spider!