I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to travel for work) I won't be able to complete these steps in the consecutive days leading up to the party.
What I would like to do is smoke the brisket about 6 days ahead. After smoking, I would wait for it to cool just enough to vacuum seal, rapidly chill in an ice bath, and refrigerate until I return and start the sous vide bath. Can I be confident that a 10-12 lb brisket, after 7 hrs at 149F, will have reduced enough pathogens to be safe to refrigerate for 3 days? Or more practically, will it be safe to eat after 3 days refrigeration followed by 72 hours in a sous vide bath at 146F?