I thought the op wanted a whole ham...

Costco sells a johnson county (nc) country ham bone in for $50 online... I bought one last xmas and it was great... They will ship it to you.

I was simply answering the question of whether or not it is possible to cook brisket to medium rare. I am not advocating that you do it. I have done it several times successfully and I have liked the result. Obviously when handling raw meat to you need to be careful of hygene and even then there are no guarantees. Other preparations (at oven temperatures) are obviously quicker and entail fewer risks..but then you achieve a different result. It is up to you whether you want to do this.

yes. at 130 I have done 48 hours and it worked well.... then sear it afterwards...you might only do this on one side if you want to avoid getting it overcooked (the point is to get it medium rare which means just a bit above 130.

if you want rarer do it at 125 or even a bit lower but then I would go 72 hours. ... i have not tried at that temperature/time.

you can google around to find out more experiences with sous vide and tough meats like brisket..Thomas Keller does it at 148 in one of his books which for me makes it a bit too cooked and misses some of the point of sous vide cooking. But hey... he's Thomas Keller and I'm not. Doug Baldwin (which has the classic book on sous vide (in the US) does it at a lower temp and I think he may go to 72 hours.. I cannot recall.

the point is that you need to break down the connective tissues in the muscles and the lower the temperature the longer it takes.

Yes
Several times... at 130 at 48 hours... it is medium rare after searing...with much clearer beef flavors than you get by braising... which is at much higher temps.

as I said above, you can make brisket rare or medium rare. they key is to break down the collegens which takes at least 48 hours at 130, and possibly longer if you go for 125. You can do this in 6 hours in a 200 degree oven. The result is not tough and certainly not dry... it just has a different flavor and will never get to teh falling apart stage (and a flat brisket would be hard to get there anyway even at higher temperatures (which would risk drying it out...not a problem for sous vide.)

you can make brisket medium rare (or rare) by cooking it sous vide at (say) 130 (or 125) fahrenheit for at least 48 hours... and then drying it off and quickly searing a crust on it. you can get a smoky flavor by rubbing it with spanish paprika or else dried chipotle.

Does anyone sell peconic or nantucket bays in the bay area?