You and I have a similar play lists. I've learned a lot from Chud, Jirby and Jeremy Yoder vids.
One thing I'm curious about is your hold method. I've got a sous vide but never held that way as I'm concerned getting it into the bag, or taking it out will effect the bark or maybe even pull some off. What is your experience with that facet?
I've been using a big ole turkey roaster. As you discovered as well, it's important to bleed off the carry over cooking temps before putting it in the warmer. I usually bring it down to 155 before throwing in the roaster. I suspect you'll need to play with roaster temps a bit if you go to one eventually. It's not rock solid like sous vide. About 155 probe temp inside the roaster keeps the meat around 140. I am curious to your sous vide technique with bagging and removal. It's definitely a better holding technique to maintain steady temps and no moisture is lost.
I typically butcher paper wrap my briskets. I open to cool then close back up before putting in roaster. I could leave in the butcher paper and throw into sous vid bag without much risk of bark damage.
What is your method for bagging?