u/CorrugatedSphincter

I'm looking to get into sousvide as soon as I can afford the equipment, one idea I've had buzzing around my head for about 6 months that I want to test is to smoke a brisket, but rest it in a sousvide for an extended time, 6- 12+ hours. My thought is at the right temperature it will still slowly render fat, stay at a safe handling temp, and at a good serving temp. This way I can cook it well in advance of a gathering and not worry about timing to finish it at some perfectly arbitrarily specific time. Would this work? Is there specific vacuum bags/ circulators I'd need for something of that size/ starting temperature? What would be a good temp to run it at, im thinking ballpark 145?