Sous vide time adjustment.

maxkapelus

Doing a smoked chuck roast from serious eats. Recipe calls for 4-5 lb chuck roast sous vide at 155 for 36 hours. My 4.5 chuck roast didn't fit in the bag so I cut it in half and bagged each half separately. Should I be adjusting the time and temp to accommodate, or should it be fine as is

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I would leave the time alone for a couple of reasons, it's still as thick as it was, and you want to break down the connective tissue which just takes time....