Careful with cook times if going lower than 130F (IIRC). I don't know the right numbers offhand, but you need to watch out at those temperatures. You might be s

Careful with cook times if going lower than 130F (IIRC). I don't know the right numbers offhand, but you need to watch out at those temperatures. You might be safe under an hour but I'm not sure. One solution to having to broil them for too long might be to finish your sous vide cook, then chill them in an ice bath, and only broil once cold. That way the lower meat temp protects against the broiler overcooking the inside.