Sous vide cook , plans changed, question

[bowhnter]

I had half a picanha in the sous vide when our daughter called to go up for pizza and wings.
I bumped up the SV to 135 and let it go for 5 hours.
No way we can eat it tonight.

I put it in an ice bath for 20 mins and into the fridge.

My plan was to warm it back up in the sv tomorrow for 20-30 mins and sear as normal.

My question now is that I only cooked to 135, but it was nearly 5 hours.

Is that sufficient?

Thanks in advance.

 

[Back9Q]

Is this a whole picanha or steaks?

What is desired outcome if whole? Prime rib style or slice and sear steaks?


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[bschoen]

Me thinks that you will have to tell us.

 

[bowhnter]

It is a half and not cut up, I was going to sear it whole and cut after .

 

[bowhnter]

I found the Douglas Baldwin guide Thirdeye references.
Cook time, temp, all good.
What I’m concerned about is the cool down time since I only did a 20 minute ice bath.
I should have just seared it and then reheated tomorrow.
When in doubt.

 

[bowhnter]

Me thinks that you will have to tell us.

:mrgreen: I wouldn’t tell me either

 

[Back9Q]

For whole roast I dont think 5 hours is enough. I would put it back in for another 5 hours then sear


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[Big George's BBQ]

I would sous vide for a few more hours then sear. Going to be good

 

[bowhnter]

I don’t know why I was such a nervous Nellie about it beside I haven’t SV much.

In case anyone cares, I put it back in today for 2.5 hours and had to CI sear due to rain.
It was outstanding. I didn’t even think about pics though.

 

[Big George's BBQ]

Glad it turned out well I like the SV