The sous vide is to regulate the cook, not to dictate the flavor, you still smoke, or season, or whatever you wish to do.
I love some good smoke. Wanting smoke doesn't mean you cannot sous vide, and if you want to guarantee full breakdown of connective tissues its far more about time than temp. You always have the risk with high temp cooking for the finish of the meat to be inconsistent. That is what sous vide prevents. It makes it to where all the meat gets the same doneness and all the connective tissue is given the chance at full breakdown. You can still smoke, or sear, or cold smoke, or flamethrower or whatever you want to the meat.