Okay, so its true that “temp” regulates doneness, and that time regulates tenderness. Easy peasy, right ?
The only problem, is that one totally affects the other. So while my Beef Brisket done for 16 hrs at 135, comes out fall apart tender, lowering the temp to 131, still cooked for 16 hrs, although rarer, comes out kind of tough I learned this the hard way, after getting my SV brisket and tri tip dialed in at 135 F… then thinking, maybe I’ll just go a bit rarer by lowering the temp a few degrees…
Not a problem if you already know this, but by reducing the temp only 4 degrees, it may need to be cooked for 26-32 hrs, for the same tenderness.
Just throwing this out there for anybody new to SV cooking.