Greetings, <br /> I am able to procure fairly large boneless/skinless chicken breasts that I usually cook in pairs as a roast that I “net tie” together. The roasts end up taking on a football shape that are approximately the circumference of a soft ball and weight in the neighborhood of 2.5 lbs. I have the routine down for the bbq, but I have yet to SV any chicken of this mass. Any ideas about time and temp? I prefer my chicken cooked to medium/medium rare (slice roasts for sandwiches and such). <br />Will appreciate all input. <br />Thanks, <br />LR