Yes, I first run into it in 1992 in food industry but I could never have imagined doing it at home until I saw it in the store and realized that I don't need the pricey machine. I mean... I already know how to keep the temp stable and that in a generous 5 Gal pot it will remain stable for hours. All I needed was a good digital candy thermometer. As it turns out - super easy. Perfect temp, texture and flavor, amazing jhuiciness, more nutritional value and FAR LESS to clean. Also not being able to screw it up by overcooking it means I can just put it in the water and attend to other things: make other foods, entertain guests etc. Just take it when I am ready to eat and it's already perfect - every time. Amazing!
Made very lean medium steaks last week, even pink throughout. Full of juicy moisture. No mess, no dishes to clean, no waiting, no over-burning them or having gray outside with pink only at the center. When ready to serve I just take them out and crisp them for 30 seconds/side in butter. How easy is that? But of course, this is just one thing. amazing root veggies, perfect tuna, even turkey!!!
Here is my pre-thanksgiving test. Brined this drumstick with water, 5% salt, then pimenton, bay leaves, pepper, juniper berries, allspice, cinnamon and nutmeg. Came out amazing.