Just wanted to mention the serious eats recipe was actually developed by Niki Achitoff-Gray. I love everything Kenji does, but credit where credit is due. 

I have seen multiple recipes for sous vide smoked meat that use liquid smoke to get the flavor. I have use it multiple times to great effect! Smoke rings are purely aesthetical, but can be achieved with some prauge No. 1 pink salt.

My thoughts exactly! Would it be better for sandwiches? Or could one serve it with a traditional steak side (potatoes,etc) for a fun new twist on steak?

Good to know! I was referencing the 135 temp from serious eats in comparison to 154 from chefsteps. I wonder if the steaky version would be worth it, after all the time put in?

Smoked brisket! Sous vide makes it super simple and hands off, and I wonder what method works best? Chefsteps and Serious Eats have similar temps, but much different cooking times.

Just wanted to say that there is an age limit. I recently tried to file through them, and since I am under 18, I was unable to do so.

I know you want to do turkey for thanksgiving, but what if we do something even crazier? What if we do an entire... turducken. I’ve always wanted to try one and sous vide would be prefect for it. I know all the meats cook at similar temperatures, so maybe it’ll work? I just thought I would throw that out there.