So I watched the video on the sous vide medium rare brisket, and I browsed a couple of recipes for sous vide pulled pork and saw about 140* degrees for about 60 hours. Breakdown of fat, collagen, etc., is a function of time and temp, similar to time/temp tables for pasteurization.
Water obviously is a much better at putting energy into meat than air (why you can stick your hand into a 350* oven but wouldn't dip your hand into a pot of boiling water), but this definitely has me thinking on ways to turn out better BBQ without the use of an immersion circulator (not because I'm against it but because I don't have one).
Thanks for posting this!