the temperatures you are thinking about 130 F , carry over to 135 F
are SV type temperatures . Im sure you might get the 7-bone to 130 F in , say , 4 hours or so
possibly less even. while 7-bone has some very tasty muscles , its more or less tough meat .
the blade muscles , less so ( under the 7 .)
4 hours to 130 is not going to make the meat tender .3 - 4 hours is more of a braising time
350 - 375 , covered pot , stock 1/2 way up the meat . flip the meat 1/2way through the cooking time.
chuck , 7 bone , etc w a bath temp of 130 F takes 24 - 48 hours to get tender .
what do you want the resulting meat to be like : 1 ) doneness ? 2 ) tenderness ?
