Apply the rub evenly over the surface of the brisket.

Place the brisket half in a vacuum bag or ziplock-style freezer bag. Seal using a vacuum sealer or use the water displacement method to remove air from the freezer bag.

Set your sous vide cooker to 155°F for a brisket that falls apart when you pull at it. Add brisket to the water bath. Sous vide for 36 hours.

Allow cooked brisket to cool at least to room temperature before placing it into the smoker.

Heat the Traeger grill to 250°F and hold it there for 15 minutes.

Place brisket in the grill and smoke it for 3ish hours until a deep mahogany-colored bark forms and the internal temperature reaches 185°F.

Transfer the smoked brisket to a cutting board and tent with foil. Allow it to rest until the temperature drops to 145°F (about 30 minutes).

Slice against the grain into thin strips and get ready to enter flavor town.