I’d strongly recommend against it. I tried making whole brisket via the sous vide & smoking method 4 or 5 times, following the seriouseats.com method and then trying some variations, and it never came out good. It was tender, and smokey, but dry, dry, dry - no matter what temp I did the sous vide bath at, all the liquid came out the meat and just settled in the bag. I tried basting the finished meat with the juices in the bag, but it still had the mouth feel of dry meat with juices added.
Then I tried smoking a brisket on a basic Weber kettle grill with the America’s Test Kitchen method, and it came out infinitely better. Tender, smokey, but deliciously juicy. Sous vide has it’s advantages, but I’d never use it for brisket again.