Grass-fed Beef Brisket – sous vide or braise?

I'm new to sous vide and wondering if it's a better choice for brisket than braising. I have braised them several times with great results. For those who have cooked it both ways, what is your preference?

I have a 4lb flat cut of grass-fed beef. After reading a bunch of recipes & mixed opinions, I was considering sous vide @ 155 degrees for 36 hours and then finishing in the oven at 300 degrees for 2 hours based on this recipe:
https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe