Here's my setup for corned beef - old school crock pot, DSV controller, flat cut CB brisket soaked in two water changes over night. Then into a bag with a dash of olive oil, some pepper corns and bay leaves on the fat cap. Ziploc vac bag and into the water bath at 170 F for 21 hrs. I'll cool it tomorrow then slice and reheat as needed for O'Rubens. Yeah that's how we like it . . .