The texture will be more tender, yes. Sous Vide at higher temps (study the temp ranges) will deliver a less tender (more traditional) brisket but will still be far more juicy. Not traditional, yes, but it is a nice balance and I think a winning balance because most guests of mine are not BBQ snobs. Funny, the BBQ snob in the group over-cooks everything and declares it "he worlds best". His ribs are closer to jerky and his shrimp are cooked on skewers for ten minutes.
The great advantage of Sous Vide brisket is the "party day" time savings. I make Sous Vide Brisket for my 19th hole golf outing at my house. I can let it sit cooking whilst I golf. Arrive home, pat it dry, apply rub, put it on the smoker that was pre-set up and smoke it with a more assertive wood wood 2 preferably 3 hours at 250. Because it is tender it makes great sandwiches for the guys.
Smoke absorption is largely a matter of time and moisture. I guess it is possible that the cooked meat has less chemical reaction (milder smoke ring). The smoke delivered on mine carries through to the greedy guests noses and mouths.
Before Souse Vide I cold smoked mine (using lots of smoldering pellets that deliver little heat) for 4 hours with apple wood. The smoke mixed with the juices that came out and I was surprised at the BBQ smell that remained after Sous Vide. Somewhat it is a smoke-rub marinade. I need to figure out how to use the juice/water that's left behind.
Use a rub with less salt in it when applying Sous Vide. Mine is low salt so that I can apply salt to the meat as needed by the particular meat or style I'm cooking.
Live with a curious open mind. Cheers!
Scoobs