If anyone's interested in mixing two types of cooking together, I just posted about my first pork butt cook done sous vide and finished in the PBC. It's over in the 'Sous Vide' section of The Pit:
(SPOILER: If you haven't read any of my posts before, mainly in the PBC section of The Pit, I'm chatty, story-driven and detail-oriented, making posts longer
TL;DR the water bath cook definitely lowered the overall pressure of the cook, and allowed me to do both a butt and a rack of ribs at the same time and have them DONE at the same time!
