Anonymous Modernist 4635

Ok. Made Kansas city sauce per instructions. After 20min, sauce reduced to 350g not 250g. Going to smoke for a few hours tomorrow and mop with sauce to keep moist. Any last comments?

I have tried the brisket recipe a few times now. But, I want to reverse the order of things. I have the dry rubbed brisket in my sous vide supreme at 140f and then I am going to smoke it (as best one can on a gas grill) rather than smoke first. Thoughts, comments or recommendations? Taking it out and hitting the grill/smoker on Monday for Memorial Day guests. Thanks...