Indeed! i was skeptical, but you can read Kenji and his BBQ-afficionado's testimony on the very page that you linked. The appeal, obviously, is that it is vastly cheaper and that 98% percent people can actually acquire equal cuts of chuck compared to real brisket (flat & point). The results with chuck were close enough to Franklin's that, even if I lived in Austin, I would no longer have a rational reason to wait in line for ~4 hours on any chosen morning or put my name on a 3 month+ waiting list for a pickup order. Granted, I've already done that myself so I can feel confident in this claim--I'd still recommend anyone else go through that wait to try Franklin's. It is absolutely worth it.
The warm-up for left-overs isn't quite there, though. I guess I need to lower the temp even further than 200 and let it warm up longer...or something. It either takes too damn long or just overcooks the meat.
as to the burgers: I agree with Gaghalfrunt. I don't doubt that sous vide burgers are fantastic, but at some point the standard solution is perfect and easy enough that there is little reason to opt for the long protocols for sous vide. As much as I love and prefer chicken breast sous vide, I still often prefer a simple and perfect roast chicken in the oven or flattened, boneless breasts seared in the skillet and set to rest. (for the latter, sous vide can certainly make this technique better and consistent, but the added time isn't always worth it).
Sous vide is just a great tool to add to the arsenal that allows more flexibility, especially when you are hosting a dinner and plan to prepare various meals for guests. I like to toss various meats in there and have them ready to go for when people arrive, then toss them on the grill for that final bit. Or the skillet, or whatever.
Interesting, if I'm ever in the area I'll have to check it out. Is there really a waiting list for pickup?! Also yeah, I've just never tried chuck cooked that way yet...hmm. Your good review = weekend project!
A lot of stuff I've made in the Anova was fun to try, but I prefer other methods. For example, Kenji's rib recipe on Anova's website calls for a 36-hour cook at 145F (or 12 hours at 165F). I can do them in my IP in 20 minutes (like, literally fall-off-the-bone) & then sauce 'em & throw 'em in the broiler for a few minutes to caramelize the sauce. And even that, I rarely do, because it costs $19 for store-bought raw ribs & it's $20 at any local BBQ place (even Outback), so I'm only saving a dollar by DIY (one of the few items where it doesn't save a good chunk of money by cooking at home!).
For chicken, I mostly use the bash & skillet method (pound down a BSCB in a ziploc bag, then skillet-cook it in a cast-iron pan to make a delicious cutlet). But I've been finding more & more uses for the sous vide chicken, which comes out very plain but also very moist...like for paninis, it's unbeatable...to the point where I'm thinking about getting a real panini press because that's what I make for lunch sandwiches pretty much every day. Also good on salads, pizza, etc. With burgers, well, I do a lot of different methods...charcoal is ground bison, greenstyle or 5-guys style is the Smashburger method, mixed or 80/20 ground beef is hardwood charcoal, Asian turkey burgers are pan-fry, etc. So sous vide is just another interesting way to fire them up (although I do Smash most often because it's only ~3 minutes per patty).
My goal with sous vide is to eventually have my top favorites vacuum-sealed in my upright deep freezer (individual BCSC, salmon, steak, burgers, etc.) so I can (1) buy in bulk, and (2) simply toss in the Anova container as needed.