Smoker and sous vide brisket

For Memorial Day, I decided to combine Traeger and sous vide for a brisket. I smoked for 3 hours, sous vided for 36 hours at 155, put in ice bath, then smoked again for 4 hours. The result was a brisket that was more dense and moist than usual, but the bark was lacking. We all loved it. I like that this method made it finished at a predicted time. I will repeat this in the future.