Jack the Dorkfood DSV has a max output load of 15 amps so the cooker you have at 1450W should not be an issue. So the max resistive load should come out to 1800W.
Looks like 17 quarts should be plenty for anything you want to cook Sous Vide!
My crockpot is a 8 quart model and pulls in a hefty 300W
And as far as my brisket I agree with doing the cold smoke instead. Also agree with the moisture being pulled back into the meat at it cools. I think I would have been better off just placing it in the fridge still bagged and then searing/slicing the following day.
The sliced stuff I am eating that is left over is very moist, flavorful, and tender. A majority of the juices I put in the ziplock bag with the sliced brisket have been re-absorbed back into the meat. This proves that method works.
The next time I make a brisket flat I will cold smoke it. Then season, bag, and sous vide. Remove the bag from the bath then immediately put in the ice bath/refrigerate overnight. Sear the following day, slice and serve. I think that might be the ticket to get that perfect brisket using the sous vide method.
I don't have room for a whole packer but I imagine a whole packer would come out amazing using Sous Vide!