I actually only went 42 hours with them and they were very tender. I've purchased 4 more this morning and trimmed them for roasting. Trimmed, the 4 roast weighed 10.06lbs. with 1.37lbs. of trim, roughly 14%. I smoked the last ones to an IT of ~124° and since they had a great smoke flavor, I'll do the same with these. However, I think that this attempt I'll reduce the sous vide time to 36 hours at 134° and see if that is adequate to dissolve the connective tissues.