Looking for suggestions 
I have this 5.56 lb Choice beef brisket point that I want to make--maybe just half of it and freeze the other half for later because it's a lot of meat.
Should I sous vide it and then smoke it? Time and temp for both? Should I smoke it first and then sous vide?
Or skip the sous vide and just smoke it?
Forgot to add...I'm going for just a lovely, tender, smoked brisket--like at a great BBQ place.
Should I rub it with just some salt and pepper and let it marinate in that while I decide what to do?
