yeah, the difference being the time...hence my original question. At 135 degrees you need at least 35 minutes of hold time once you have reached the target temperature.
correct. that's why it's beautiful to control the entire process with software -- we know your time/temp curve. And why the USDA still gives one temperature which assumes an instantaneous point of contact, but higher than you need if you can simply hold the temp. (As a heuristic, staying lower gives you better quality food.)