Went to dinner at a friend's house. He had purchased an immersion circulator and sous vide a beef tenderloin, then grilled it to finish it off. I have to admit, it was restaurant-quality tender and juicy. For those who aren't familiar with the technique, sous vide involves sealing the meat in a vacuum bag with seasoning and then immersing it in a water bath at between 135 and 165 degrees for a very long period of time. It is becoming popular as a home cooking technique because quality equipment is now available at a reasonable price and because its a "set it and forget it" style of cooking. Anyway, this buddy, who is a good cook but not a hard core smoked meats kind of guy, swears you can make tender delicious brisket every time by sous vide-ing the brisket, vacuum-packed with your standard injection marinade for 24 hours at 155 degrees, then traditionally smoking it for only 4 hours, to develop the bark and the smoke ring. I'm curious if anyone has tried this technique, and how it turned out.