I put a 15 lb prime brisket in a vacuum sealed bag naked on Friday night. I pulled it after 34 hours at 155 degrees. It expelled 8 cups of purge which seems like a ton. I put on salt and BBR, put back in vacuum seal bags and put into an ice bath and will be putting on the smoker later for the big game @ 170 degrees as I don’t want to lose any more moisture. I likely will sear before serving.
Smoke temp seems a little low to me. All you are doing at this point is heating up to serving temp and setting a bark. At 170 I don’t know if you’d get much bark. As long as you don’t cook at too high a temp and take it past 155 you shouldn’t lose any moisture. When smoke after SV for brisket, I smoke around 275 and it takes 2-3 hours to get up from fridge temp to 140ish degrees.
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