Hey, I made brisket over the holiday weekend too. I actually did a 24 hour sous vide, then transferred to the smoker for a relatively short smoke. Or that was the plan. I noticed that the smoker wasn’t getting very hot after putting the brisket in there (I was also using a Weber Smokey Mountain). So I left it in the smoker for about an hour just for flavor, then transferred it to the oven as to not delay my dinner. I suppose that wasn’t strictly necessary since it was already fully cooked in the sous vide; that step was apparently just to develop the “bark” like in traditional barbecue (which would have happened in the smoker if it was hotter).
I know some have complained that sous vide brisket comes out dry, but I was happy with the results. I think during the time in the oven some of the fat from the huge fat cap melted and helped keep the meat at least somewhat moist.
ETA Food porn:
