connective tissue, etc. I'd be willing to bet that it will be very tough and won't take on much smoke flavor.

To me, the point of sous vide is to control the temp and cook to the same temp throughout. For a steak that you are going to eat at medium rare, that is great. But smoking meat is an entirely different concept. You aren't cooking to a low temperature to keep the meat tender, you are cooking it to a much higher temperature over a long period of time so that you can break down all of the elements that make it so tough and otherwise an undesirable cut, but not dry it out. You need to get that brisket up closer to 200 in order to accomplish that.