So, 4 skin on bone in breasts all brined for about 24 hours at 20:1 solution with aromatics. Took them out of the brine and rinsed them off and stuck them into the fridge over night. This morning I seared one until the skin was crispy, then dry vac pac'ed it and another raw one. The other two I vac'd on 'gentle' and 'moist' with a healthy glug of OO. SV at 140 for 4 hours, then I'll take the seared one and the raw one and sear both side by side in a pan and see how they compare. I haven't decided what to do with the other 2, but that's for another day's meal anyways. I'll probably stick to the orig plan of an almond/panko crust and see what happens, but I left the skin on all 4 to keep my options open.
One thing I discovered today while filling the SV, my tap water comes out at 122 F! First thing I did, after getting the machine plugged in was to go turn the thermostat on that puppy!