Rinse brisket, pat dry, and trim off as much fat as you can.
Season brisket with dry rub (not all of it; you’ll add more just before putting it in the smoker).
Vacuum seal brisket.
Place brisket in sous vide water bath at 150 degrees for 36 hours to 2 days.
Remove brisket from sous vide and cool 1 hour, then place it in the fridge overnight (to speed things up, you can place it in an ice bath for 1-2 hours instead).
Smoke brisket
Preheat smoker to 275 degrees.
Open plastic and remove brisket.
Pour liquid into a sauce pan to make a beef broth (optional, but totally worth it).
Season brisket with dry rub.
Place brisket in smoker and smoke 3 hours.
Remove brisket from smoker and let rest under tented foil 15-30 minutes.
If you are taking the brisket somewhere or want to keep it warm for a while, wrap it in foil and place it in a cooler until you are ready to serve it.
Cut and serve brisket!
Make beef broth
To make beef broth with the saved juices, strain and then heat the juices to a simmer in a saucepan.
Skim off grease and impurities (there will be quite a bit).
Continue to simmer and reduce to half the volume.
Make flavorful jus, stew, gravy, or even cheeseburger macaroni!