I have the same dilemma, weber or PBC.
I am bringing a rib roast to the mountains for the holidays, and there is no BBQ in the mountains (and charcoal not allowed) Last year cooked it sous vide and finished in the oven with great results.
This year, thinking low and slow, most likely on my Weber with the Slow and Sear with a small chunk of red oak. Bring it to temp and reverse sear it. Thinking of trying Mrs. O'Leary's Cow Crust.
When its done let it cool (while trying not to slice into it) bag it, bring to the mountains and reheat sous vide, then play it by ear, will probably need some time in a really hot oven to get that crust back.