Dang..It's an experiment today. Prime brisket aged about 7 weeks (maybe as much as 9 depending on accuracy of packing date), trimmed, salted, seasoned/rubbed, then smoked super low for 3 hours, vacuum sealed and has been in the sous vide now for about 42 hours at 144°F.
I'll take it out, rapidly chill it down, then dry it off, add some rub again and toss it back in the smoker around 350°F for 2-3 hours to get some more smoke and set the bark.
It should be incredible.... teeth optional, is my guess!
Bologna would be a shock to your system,..you'd probably die..