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People would probably do stuff like sous vide and then finish with 5 minutes in the smoker.

Probably the reverse becasue you want to accurately control the end temperature.

And, atleast with a pressure cooker, comes out amazing.

From Meathead's posts, he talks about the smoke only being absorbed in the first part of the cooking.

I had assumed that correlated to the temperature... I would be smoking first, then sous vide if I was going for smoke and internal texture.

But if you're going for a bark/crust, I am not sure sous vide helps, as the moisture coming out of the meat is part of that process.

Yeah that's probably true about the bark