<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I was thinking that using sous vide I could cook a brisket through to medium or medium rare breaking down all the collagen and good stuff so that it's pink and tender. Then dry it off, and re-apply some rub and smoke it in the WSM (I'm guessing High-heat) to apply some smoke flavor as well as build up a little bit of bark. I'm not sure if anyone has tried this, but if not is there anything wrong with my theory? Would an already cooked to medium/medium rare brisket absorb smoke flavor? </div></BLOCKQUOTE>
First, don't worry about smoke getting absorbed, because it doesn't, it sticks to the outside of the meat.
Second, I'm sure Kevin will provide a better flow that makes more sense, but this is how I would do it:
1) salt the brisket and let it absorb the salt, after a few hours, pat it as dry as you can get it
2) air dry the brisket in the fridge for 24 hrs and then cold smoke for a few hours
3) vac pack and sous vide as you like
4) chill the brisket
5) rub the brisket with a no salt or very low salt spice blend and rewarm on you smoker. The goal here would be to probe the brisket and return the center to your sous vide temp (140*?) while establishing some kind of crust. you may want to forgo the water pan so that you're are getting some direct heat to help with browning.