In my last sous vide thread everybody was saying I should try some tough cuts of meat for longer time instead of steaks. So I will try some brisket that I was able to source. I was checking the net for the recipes but would still appreciate your inputs. I am looking for a good recipe for sous vide brisket that I will finish in the oven (as I do not have any other way). I was checking the recipes on the net and I found some that use just salt and pepper for the rub, others use glazes and more elaborate spice blends for rubs. What do you suggest? Most recipes state that I should do it for 24h at 155F (68C). Would you suggest going to such high temp? Does it really not dry up? Please note that I do not have time for more than 24h of sous vide. Thanks for you suggestion.