For those of you unfamiliar with the principles of Sous Vide (which I can address in detail later), see the following link. The short version - cryo-vaced food is cooked in a water bath held at the desired ultimate cooking temperature for an extended period of time. The upshot is that the food is cooked evenly all the way through, with the bonus that over time connective tissue breaks down as if braised.
http://www.cookingsousvide.com/info/what-is-sous-vide-cooking
1) Dry rub
2) Cryo-vac
3) Water bath at 140 for 36 hours
4) Remove from bag when ready to serve
5) Broil until crispy
6) Eat