I've got one and I use it mostly for reheating full briskets I need to cook ahead of events. After taking the briskets off the smoker, I let them rest on the counter until they cool down to around 145 or so and then put them a food saver bag and seal them up. They then go into an ice bath and then into the fridge until whatever event I'm cooking for. To reheat, I fill a cooler up with water and set the temp to around 165 with the sous vide. Once the water comes up to temp, I throw the briskets in there for around two hours and then take them out and slice them up. Every brisket I've reheated this way has turned out awesome.
All the steaks I've done with it usually turn out really good too.
It's a great method...I just haven't gone through the trouble of writing a HACCP plan for the vac sealing or the sous vide...which, of course, commercial business are required to do. I'll get around to it one day.