I have been sous videing my backstraps for a while now, it's come to be my preferred method. I use a temp controller I put together for my crockpot and cook them at 140 for 45 minutes to an hour. Then salt / pepper and sear in a cast iron pan.
Can you share the details of your crock pot temp control method please? I have been using an immersion cooker but some friends do not have one and want to try this cooking method.
I totally agree that the Sous Vide method is the best way I have ever cooked any type of meat. I like mine right at 132°F and then place them in a very hot near smoking skillet that has some butter or olive oil and QUICKLY sear them.
I made a setup similar to this one to use with my analog crockpot
https://www.youtube.com/watch?v=OhedRvUvsBY&t=5s
I bought the controller and wired it into a old 14-2 extension cord I had laying around
https://www.amazon.com/gp/product/B00F05UI8O/ref=oh_details_o07_s00_i00?ie=UTF8&psc=1
Before I got a controller, I used the cooler method, and it works pretty good too!