1) I'll clean this up later but for now I just need to take some notes.
2) 24 hours is not enough. It may need to be closer to 32 hours. The first time we did 32 hours and it was very tender. This time we did 24 hours and it was not as tender.
3) I should not coat the outside with rub like a shoulder. Just cover it. If it goes dry that is way to much. It should be enough to absorb the moisture on the surface.
4) For sure, back the black pepper off of both the sous vide rub and the finishing rub. It was just too peppery. Way too peppery.