CSR, wow! About 15 expenxive portions left!
When using the SV cooking technique only the meat’s thickness is of critical importance because that’s what the heat has to difuse through. Length doesn’t matter other than to amaze this cook at how much you have left.
When it comes to food safety; rules are rules, meat is meat.
No rules difference when cooking in an oven.
However roasting or heating meat in an oven is at a higher temperature and quicker, thus usually safer.
So you are contemplating bringing the roast up through the FDZ again somewhat quicker than SV in an oven. Hmmmm.
Thinking back, about just how long has that roast been in the FDZ?
While prepping for smoking?
While searing and portioning?
While sitting out during dinner?
And while in the refrigerator hopefully in the coldest area at the back on the bottom shelf loosely covered, maybe even on a wire rack allowing ample cold air circulation, - or not? ( I’d estimate 3 hours for that step alone.)
OK, you do the addition.
See my concern?
Likely too long, - so slice and sear.
On to Chicken cooking now.
Please reconsider your plan as there appears to be a few inconsistencies in it.
Think about it. Heat flowing in or out of meat is not too different. It’s basicly energy moving through matter.
You are going to cook chicken breasts with your new circulator for an undisclosed time and temperature. And then chill them for 30 to 45 minutes.
If the chicken breasts are an inch thick or less, 45 minutes will chill them throughout. Inch and a half thick breasts need 90 minutes to be thoroughly chilled. You likely know poultry comes with some special hazzards. To be safe please read Baldwin on Pasteurization.
And you’re right, 1 1/2-inch thick breasts require 2 hours to reheat.
For future planning use the 4-hour rule.
You have ample time, particularly if you warm-hold duing dinner in order to offer your guests second and third helpings as good as their first. After dinner, make your priority to vacuum package and get the meat in the ice bath promptly before starting any clean up tasks. They can wait.
If i were to make a dinner like a Rib Eye roast i wouldn’t consider using the SV technique. I don’t need to, but out of habit i would be aware of time spent in the FDZ. My preferred technique is low temperature steam-assisted oven roasting, but that’s for another forum.
Afford yourself the basic SV knowledge Baildwin provides. Then you can build on that to become a more skilled cook achieving consistently superior outcomes.