Yep, they're a nice tool.  Brisket I did last spring for 48 hours in the sous vide, then finished with a sear over charcoal in Weber kettle grill.  I like smoking a brisket too, but this way is totally foolproof and a lot easier to do a long cook while you're busy doing other things.

I have a whole 13 pound New York strip in the freezer and a nice pot of parsley still growing that we moved indoors, I'm thinking Christmas dinner will likely be steak frites with chimichurri sauce..