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I've read mixed things here on it done via sous vide, but I'm going to try it this weekend. Was too good of a price to pass up. I've got two slabs of beef, each about 1.5 pounds each. Any advice? I was thinking dry rub with s+p, garlic and onion powder, smoked paprika, little brown sugar. Throw in some fresh thyme. 131F for, what, 7 hours? Then sear.