its been a while since Ive looked at pasteurization tables , and I personally SV
at a lower temp , but for longer .
if you liked the results you got w those times and temps
for the final dish
then don't change it . thighs and leg should come out similarly with your method.
Id try all three cuts same time and temp.
then decide how you like the breasts that way .
your flavor will come from the marinade , and the seasonings you add to the coating
and how they crisp up. the brine might cover any dryness the white meat might have
at thoe temps. Im sure its all going to be very tasty . In the past , did you use the bag jus
for anything ? it might be salty . I can't say.
