Bottom round at 136 for 30 hours – seared with vortex and blowtorch

Seasoned with black garlic, garlic salt, onion powder, oregano, and pepper before going into the bag. Ice bathed for 30 mins or so before going over vortex charcoal and a blowtorch. Made an au jus from the juice mixed with some caramelized onions, and some hobo potatoes. Easily the best bottom round i've made (even though it looks a little more done than you'd think).