I'm having company over Saturday and one of the participants requested brisket, since there was none in the freezer, it's  time to buy brisket. I found a 19+ lb. one a the local Fry's market for $2.49/lb. I separated the point from the flat and remover all visible fat. This time I'm going to reverse my normal season/smoke/SV process and season, sous vide (@134° for 48 hours), refrigerate over night and then smoke at 180° to an IT of 132°.

Did you create your own vac seal bag from a roll for the flat?  I have never done that as I have been buying already cut bags.

Yes, I have a roll of 11.5" bag stock, it was too large for my normal bags. I'll have to say, that is the largest flat that I've ever done.

The brisket will come out of the sous vide at 11:00AM tomorrow morning, I'll dry, season it and refrigerate until ready to smoke on Saturday. Now I have a couple of questions for the group. I've done a number of briskets but I don't have a rub that I'm particularly in love with, anyone have a rub recommendation (commercial or DYI) that they think is outstanding. The 6-8 lb. flat (just guessing, I did not weigh it) will go from the refrigerator to the Traeger set to XXX° until the IT is 132°, what should XXX° be and how long do you think it will take at that IT temperature? 

My current thinking is to leave the point in the sous vide an additional 6 hours, season and refrigerate. After that, I have no plan and could use some ideas. How about cubing and having  medium rare burnt ends. 

You have Tried Montreal Steak and Pappys Prime Rib?  Susie-Q rub is great too, but you have no time to get it!  Unless...You have Amazon Prime!  I guess even that would not work!

The best I've ever found was Texas BBW Rub.

http://www.texasbbqrub.com/shopping.html

3 tablespoons coarse salt
3 tablespoons chile powder
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon cayenne pepper
1 teaspoon cumin

Consider applying Worcestershire sauce for a binder, then rub first with Kosmos Texas Beef and top it with your favorite SPG.

Great idea Hugh!  I will be following this one as I just don't see myself babysitting a brisket in the smoker for the time required. 

Thanks.