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My personal opinion is always (probably with rare exceptions I'm not thinking of) season as early as you can. I can't think of a good reason to not season before sous vide (although I did just watch a youtube video from some respectable chefs that does apply the rub after sous vide - I strongly...

Yes, vacuum sealed - and I'd had it happen once before on a long cook, so I've always double sealed ever since then. I also clip the top of the bag to the container - it was the bottom seal that failed.  The seal actually did also fail on the brisket, but not until I pulled it out of the water...

So I did exactly this (smoke then sous vide) this past weekend. I smoked it for 2 hours at 250 (apple + cherry woods), then put it straight into the sous vide at 165.I ran into one significant issue - about 2 hours into the water, the seal on my bag failed! I happened to notice "too much" of a...