Yes! I originally did them for 4-6 hours but had something come up and went 11 hours and we all really liked the results so have been doing them longer ever since - super tender... but not mushy. seems to eat like a Med rare prime rib at 8-10 hours.
Cool thanks.
Did you save the liquid from the sous vide bag to use when slicing?
Also, did you add rub when removed from bag before you seared it?
Thanks in advance,
JD