Salt (Corned) Brisket Flat Sous Vide?

Theo_9282

I've got a brisket flat curing in the fridge - will be ready in a week. I've just learnt that the flat is the more lean cut of the two (point apparently is better for salt beef). I'm looking for a braised texture, so was thinking 80c for 24h. Is the meat going to dry out using the flat? Any recommendations (lower temp for longer etc)? I'm also not averse to the idea of just pressure cooking it - whatever is going to work best.

Thanks!

Afonso_Tito_de_Morais_164825

I'd go 60C/48H to maintain colour, but that would give out a different texture, not exactly braise-like. Maybe 70C/24H. 

Wouldn't risk 80C due to discoloration and the faster collagen & fat rendering, since the meat doesn't have much and it'd probably dry out. 

My knowledge on the subject is limited though. I've yet to fully absorb the tough cuta part of the sous-vide class, so wait and see what other people suggest.