I've been doing a lot of looking here at my new favorite forum, and after seeing muebe's posting on Sous Vide tri tip, which by the way, I should have tried by now, I'm thinking through doing a brisket. I've cured and sous vide one before, came out spectacular.
I have read varying opinions;
-Char / smoke first, cool, vacuum seal, and sous vide.
-Smoke, seal, sous vide, then char.
-Sous vide ... then smoke and char.
I would love to hear my new found friend's thoughts.
I am leaning towards to getting some color on it, slow smoking for an hour or two, cooling, sealing, sous vide ~ 130f for ~ 50 hrs (time really depends on size) then finishing on grill.