I've got to say that your sous vide BBQ brisket looks pretty interesting. I've been using my pit for a quarter century, and brisket is still hit and miss for me (about as good as half the "pros" out there"). Anyone that can get brisket right everytime is to be
So if this works as expected, it could be a real BBQ breakthrough.
How long will you keep it on smoke, and at what temp?