Dug into the freezer and pulled out a Brisket Point that had been trimmed, seasoned, smoked, sous vide at 140° and vacuum packed. Placed it back in the sous vide machine set to 140° for 2 hours. Removed from bag, IT was 126°, dried and placed in a 500° oven for about 1 hour, IT was 165°. Served it with DIY beef gravy and steamed mixed vegetables. Texture, moisture and flavor were great