That is, they bear out the sous vide then smoke order. See above.

This also links to Kenji Alt-Lopez's brisket notes — he also does a sous vide and BBQ method, but doesn't actually have a smoker step.

There are altenrative approaches that suggest smoking first, then sous vide, but you would definitely need to re-sear somehow to get the bark right (serving straight out of the sous vide would not be appetizing).

Let us know how it turns out.