Making my first smoked sous vide brisket. Looking for advice.

Going to post this to both a smoking sub and sous vide sub, so I get a council of elders going here. 🙂

I was going to use this video as a general guide.

https://youtu.be/FMyHYDmToUA

I’m going to be doing a 16lb. full blooded Wagyu brisket for Christmas this year, but before I try something with such high quality meat, I figured I should do a trial run with a normal brisket as a test run. If I can get that to come out well, I figure I can try with the Wagyu.

My brother is going to be using his new smoker for the first time, and I will be handling the sous vide part at my house. I haven’t even bought the sous vide equipment yet, that’s how new I am to all of this. I’m going to be doing my own research as well, but I figured asking you guys couldn’t hurt. 🙂

Thank you for your time.