I did a batch of sticks over the weekend, smoked to 132 degrees, transferred to the roaster pan at 175 until IT was 162, approx 15 mins in the “sous vide”, straight to the ice bath for 20 mins, then hung for an hour to dry, fridge for another hour and vac sealed. The 2nd best sticks I have made but plan on smoking to 135-137 next time to firm up the stick just a tad. Great taste, almost perfect firmness and great snap. Thanks to all who post ideas and processes because I have learned so much from this great community of smoking nuts.