That's the trick I was thinking of. As far as a vac sealer goes, it all kind of depends. I look at it from a value and efficiency stand point. Take the brisket you just did. Some people buy small pieces of flat because they are only cooking for 2 people. Usually the price per pound is a lot higher for a piece of trimmed flat whereas a whole packer is considerably less per pound. Sure, you'll have some waste in a packer, but even taking that into account, you end up paying much less per pound.
Next is the efficiency. You just spent 11 or so hours cooking 2.5 lbs of brisket. An 8 to 10lb brisket of the same thickness would have taken the same amount of time. I certainly do enjoy brisket, but I definitely wouldn't want to spend 11 hours cooking up 2.5 lbs every time I wanted some. Same thing with doing ribs. It takes 5 mins to prep a rack of ribs and 4-6 hours to smoke that rack, so call it 4.5 to 6.5 hrs. Each additional rack that I do only adds another 5 mins to the prep time, but no real time added to the cook. Therefore, I smoke more than 1 rack at a time.
What it comes down to is that most of the time involved in smoking is the time the meat sits in the chamber. Doing larger quantities doesn't add much time at all. So, cook larger quantities, portion up and vac seal the rest then throw it in the freezer. Later in the week, I might come home in the evening and if I want smoked ribs or brisket, I can pull either from the freezer and have it ready in under 1 hour.