Hi My Name is Anthony - I often use the Smokerless Smoked Brisket recipe (if you haven't tried it I highly recommend) however , today my butcher had run out of brisket so I bought similar weight in Rump. I am going to brine it for 5 days given its a "thicker" cut of meat - however wanted to also get thoughts on sous vide temp and duration given its quite a different cut of meat . My gut feel is the 24 hours should be fine but expect temp may not need to be so high .
