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Corned beef is in the plans, brisket is unlikely to happen unless I can convince the local store to special order it so I'll have to consider a different cut. I'll probably do sous vide if I can decide which direction I want to go with time and temp. ChefSteps says 60 C (140 F) for 48 hours. Anova says 57.2 C (135 F) for 48 hours. The Food Lab on Serious Eats says 82.2 C (180 F) for 10 hours wasn't as juicy as when done at lower temps but was more enjoyable to eat for their taste. They also suggested 71 C (160 F) for 36 hours as an option for a juicier but more dense and solid result. I don't do a lot of sous vide and don't cook a lot of corned beef so it's a lot to digest...

Edit: also, when cooking corned beef sous vide, would it be better to go with Rhulman's 5% brine for the curing process since none of the salt is going to be leached into a cooking liquid? I know when I cook corned beef by more traditional methods, the cooking liquid gets really salty. Is the resulting corned beef really salty if cooked sous vide? As you can tell, I haven't spent a lot of time making my own corned beef. I think this will be the 3rd or 4th time I've made my own and the first time cooking it sous vide.