This approach to Sous Vide can be used for Beef, Veal, Chicken, Pork, and almost any other land or air dwelling prey.  Fish or seafood implement slightly different paramaters.

• Sous Vide does not require or really benefit from anything in the bag, other than the muscle/protein/object, and salt as desired.
• Only salt and smoke penetrate muscle, and  even then, not all components of the smoke.
• Surface treatments can be beneficial, but tend to stick better to the bag than the food, so most of us usually avoid marinades and rubs, until AFTER processing.
• Aromatics, butter, and other oils in the bag look nice but are best saved for later.
• Pre-sear does not lock in the juice. 

Here’s a confirming link: http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html?hc_location=ufi

• Seal your protein in the bag, using either chamber, channel, or displacement method. (Displacement method works well with Ziploc Gallon or Ziploc Quart)
  
• Temperature governs the appearance of doneness–rare, medium rare, etc.
• Time governs the ultimate texture.
• Calculate temperature penetration times using Baldwin, the link to his guide is below, and make sure that core temperature is achieved. Processing continues for a minimum of 4 hours to achieve pasteurization, longer, depending on how much collagen you want to convert into gelatin.  Some processes require up to 72 hours for desired results (tenderness).

Baldwin:  http://www.douglasbaldwin.com/sous-vide.html

• Set your PID controller on 129F-135F, lower ranges for boneless, higher ranges for bone-in.
• Process your item.
• Remove from tank, shock chill to 70F in cold water, add ice if desired, and refrigerate.  At this point, provided the seal is not broken, the product will keep a long, long time.  Weeks, as opposed to days.  You can also freeze it.
• When you want to eat, remove the product from the bag and, if desired, at this point, you may marinade, rub, dip, coat, bread, whatever.
• Cook using conventional methods, just long enough to achieve the desired internal temp. 140F is “Mouth Hot”.