Sous-vide holding a brisket? Does Anyone do it, thoughts?

[culpepersmoke]

How was your bark. I am doing my first brisket this weekend and am cooking Saturday for a Sunday dinner and I was going to hold in my sous vide when it is done until we eat sunday.

It was probably equivalent to a foil or paper wrapped brisket. I did wrap it in butcher paper during the cook.

 

[ohiobenz]

I sous vide my brisket prior to smoking and try to finish around 210F in order to caramelize the fats.
If you vacuum sealed after smoking it would probably keep in sous vide, but standard procedure for Pastrami is to slice and steam heat before serving....