scott farm It sounds like it got overcooked it in the sous vide and pretty much broke down all the connective tissue to the point that you had that “really tender roast” texture in the flat.
As for the bark, about the only thing I can think of is that it wasn’t in there long enough to evaporate enough from the surface relative to the rest to form that bark. I guess that six hours of ramping up from 175-250, especially if you’re starting with a cold brisket (which I assumed you did).
All that’s good to know. Thanks for checking it out. Hey, you can’t complain too much if you wind up with something good and tasty, even if it’s not the good and tasty you were shooting for.