If you committed treason then you're not alone. Last summer I experimented a lot with combining the tenderness of the Sous Vide with the flavor of smoked BBQ. I did ribs, pulled Pork, and Brisket. Each more than once. I converted an old 48 qt. cooler to a Sous Vide cooker so I could handle large hunks of meat. I played with Sous Vide first and then smoke but settled on Smoke, then Sous Vide, and then smoke or omit the last smoke session. Sous Vide first just doesn't give you enough smoke flavor. It takes planning, definitely more work than just smoking, and a lot more time, but it does give excellent tasting and very tender food. Here's a post I made in June in the "Why can't we just call it all barbecue" thread. "I cooked a Brisket for Fathers Day. It had bark and a smoke ring. It passed the pull test, sliced wonderfully, and tasted great. Was that BBQ? You tell me. Smoker 6 hrs. at 180°, Sous Vide 36 hrs. at 165, smoke 2 hours, rest, and serve." That's, essentially, 2 full days devoted to the Brisket cook plus prep time.
Everyone gets to decide if it's worth the extra work and time. Since I can get the flavor and tenderness without the Sous Vide I'm sticking with my Smoker alone for BBQ. However, I had a lot of fun and some good eats arriving at that conclusion.