Here is the list of times & temps, that I have compiled, over the years:
The lines in BOLD, are my preferences.
Beef brisket Corned 135°F 24-36-48 hr Jason Logsdon,
CookingSousVide.com
Beef brisket Corned 140°F 36-48-60 hr
Anovaculinary.com
Beef brisket Corned 150°F 36 hr Clint Cantwell
Amazingribs.com
Beef brisket Corned Dense & moist 160°F 36 hr Kenji Lopez Alt
Beef brisket Corned - tender Loose & tender 165°F 12 – 24 hr
Anovaculinary.com
Beef brisket Corned Loose & tender 175°F 15 hr Kenji Lopez Alt
Beef brisket Corned flakier 180°F 10 hr Kenji Lopez Alt
Beef brisket Corned 190°F 06 hr Kenji Lopez Alt
Beef brisket Corned flakiest 205°F 03 hr Kenji Lopez Alt
Beef brisket Pastrami 137°F 36-48 hr Jason Logsdon,
CookingSousVide.com
Beef brisket Fresh Rare 125-130°F 36-72 hr sousviderecipes.net
Beef brisket Fresh Med Rare 131°F 36-72 hr sousviderecipes.net
Beef brisket Fresh Medium 135°F 36-72 hr Kenji Alt
Beef brisket Fresh Medium 140-149°F 24-48 hr sousviderecipes.net
Beef brisket Fresh Medium 145°F 24-48 hr mikerags.com
Beef brisket Fresh Med Well (traditional fall apart) 155°F 24-36 hr Kenji Alt
Beef brisket Fresh Well >=156°F 24-36 hr sousviderecipes.net
Beef brisket Fresh Very Well 176°F 24-36 hr ChefSteps
Beef brisket Fresh Falling apart tender 180°F 12 – 24 hr ATK (Alex)
Beef Short Ribs Med-rare, tender & Juicy 131°F / 55°C 48 hr anovaculinary.com
Beef Short Ribs Very tender & moist with a tinge of pink 145.4°F / 63°C 24 hr anovaculinary.com
Beef Short Ribs Traditional braised texture, fall-off the bone tender 165.2°F / 74°C 12 hr anovaculinary.com
Beef Steak Very Rare to Rare 120°F / 49°C to 128°F / 53°C 1 to 2½ hr Kenji Alt
Beef Steak Med Rare 129°F (54°C) to 134°F (57°C) 45 min-3 hr (2½ hr Max, if under 130°F) Kenji Alt
Beef Steak Med 135°F-140°F 45 min-3 hr Kenji Alt
Beef Steak Med Well 145°F / 63°C to 155°F / 68°C 1- 4 hr Kenji Alt
Beef Steak Well done 156°F / 69°C and up 1-3 hr Kenji Alt
Beef Tenderloin Very Rare to Rare 120°F (49°C) to 128°F (53°C) 45 min to 2½ hr Kenji Alt
Beef Tenderloin Med Rare 129°F (54°C) to 134°F (57°C) 45 min to 4 hr (2½ hr max if under 130°F/54°C) Kenji Alt
Beef Tenderloin Medium 135°F (57°C) to 144°F (62°C) 45 min to 4 hr Kenji Alt
Beef Tenderloin Mediun-well 145°F (63°C) to 155°F (68°C) 45 min to 3 1/2 hr Kenji Alt
Beef Tenderloin Well done 156°F (69°C) and up 1 to 3 hr Kenji Alt