36 hour dry brine. 36 hour sous vide at 135°. Fridged for a day due to schedule. Reheated in water bath. Seared on Napoleon IR sear burner. Trimmed a 5lb chuck roast for chili the other day. Kept this eye/lobe in tact and took a crack at a Sir Charles for the first time and it was quite delicious, definitely will add this into the rotation.by otiso_niloc