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Chicken breast at 140 for an hour and then a sear is revelatory about that cut of meat. You need to over season somewhat as some of the surface seasoning goes into the juices that accumulate in the bag.

It's so often bland and dry. Sous vide makes breast a wonderful foolproof dish.
 

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I tried chuck. I found it fatty and tedious to eat because of the unrendered fat and gristle. Good flavor but I preferred traditional methods results. What am I missing about this cut? Is there prep I should have done?
 
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