Sous Vide Cooking Temp and Times

I use my Sous Vide coooker pretty often (maybe once a month or more).  It really helps when trying to manage cooking multiple items.  Below are times / temps that I've found that work quite well.

Flat Iron steak
135, 12 hrs, very good but not as tender
135, 36 hrs, very tender, the preferred method

Skirt steak
Thin (less than inch) and tenderized (meat tenderizer)
131, 20 hrs, very good, not fall apart but tender, probably perfect

Flank
131 for 16 hrs
Was a little too long, was pretty fall apart tender, but probably a bit too much, still good though. Next time should try closer to 10 hrs, that's what some recipes recommend.

Chicken
Breast with ribs, 149 F for 1.5 hrs, then grilled at 500 F for 3 mins per side or so, perfect

Skinless thighs, 165 for 1-4 hours, pretty good, just make sure you break up the thighs to move some of the seasoning around so it isn't caked on

Shrimp
137 for 30-60, wasn't quite done enough for me, so 140 next time (same duration), make sure all on one level not clumped together

Pork chops
137 for 1-4 hrs
Then sear in cast iron for 3 mins per side
Perfect

Pork tenderloin
135 for 1-4 hrs
Sear in cast iron for 3 mins per side
Perfect