No. I drained it in a colander and wiped away the minced garlic. Fresh garlic can get weird in SV. It is the one time I favor dried garlic powder over fresh.
If I did this again I think I would add a rub before cooking. Plus a little liquid smoke perhaps.
Oh! I had meant to mention that I used turkey-sized oven bags for this. The roast was too big for my Foodsaver bags. I keep the oven bags on hand for brining big things so figured I’d give it a try. In hindsight, cutting the meat prior to the marinade might have lent more flavor.
I double bagged the oven bags. The interior one sprung a pinhole-sized leak after 24 hours. Water didn’t seem to be seeping in so I just kept an eye on it. The bath water was slightly discolored at the end but no coagulation, etc. I wouldn’t recommend the oven bags. Better to use multiple vacuum bags with smaller portions.
Edit: Those video guys were so enthusiastic I decided to follow the recipe and not make changes that I might otherwise have done!