That's why I go 135. But chilling it (sometimes even overnight for the next day) definitely allows for easy searing with minimal actual cooking of the inside. That combined with my overall time of 5+ hrs also allows for complete rendering of any connective tissue and the fa t that's there tastes like a flavor burst of seasoned butter.I'd do more like 135 for 2-6 hours, then sear it in a smoking hot cast iron and butter.
131 is where collagen renders to gelatin, but warmer is more time efficient