To brine the beef, in a large bowl or pot, combine the water, salt, sugar and liquid smoke, stirring to dissolve the salt and sugar. Cut the brisket into quarters and trim the fat, if desired. Using a syringe, inject some of the brine into the meat. Place the brisket in a large container and pour the remaining brine over the meat. Refrigerate for 18 to 24 hours. 

To prepare the glaze and cook the beef sous vide, in a bowl, stir together the liquid smoke, molasses and soy sauce. Set aside. 

Prepare a sous vide machine for use according to the manufacturer's instructions. Preheat the water to 154°F.

Remove the beef from the brine and discard the brine. Using a brush, generously brush the meat with the glaze, coating all sides; reserve the remaining glaze. 

Vacuum-seal the individual pieces of the brisket. Cook the brisket sous vide at 154°F for 24 hours. Once the brisket has been cooked, it can be used right away, or let cool and then freeze to be finished at another time. 

To make the spice rub, in a bowl, stir together the salt, pepper, chili powder, paprika, dry mustard, onion powder and garlic. Set aside.

Open the bags of brisket and remove the brisket, reserving any rendered jus. Generously brush the brisket with the remaining glaze and season heavily on all sides with the spice rub.  

Prepare an indirect fire in a grill and add Cabernet barrel staves to enhance the flavor. 

Place the brisket on the grill and cook until well caramelized on all sides. Transfer the brisket to a cutting board, cut into slices and serve immediately.