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Yes, I’m well familiar with the reverse sear component of using SV for steaks, not to mention several other pre/post-SV treatments for other types/cuts of meat as well. I live in Texas, and have raised more than a few eyebrows when telling my fellow residents that I actually cook whole briskets in a hot water-submerged plastic bag for 36 hours before smoking them for a mere 4 hours. I’ve convinced a few that the technique is worth trying, but a few others give me a look like I ought to be given an armed TX Rangers escort to the nearest state line. 😛
And I’m not so much concerned (at least not at this point) with the taste of the rind as I anticipate that, as you say, it may well be an acquired taste/personal preference issue. At this point I’m just wondering about the degree to which I should expect the texture of the rind to be transformed, and how much time in the SV bath is required for any significant softening to occur. In any event, thanks for the welcome and the response.