Girlfriend bought a massive pork butt which we had to split into 3 pieces. First one was at 140 for 24 hours, then 30 mins on gas grill. Had good tenderness and was mostly pink but two issues were at some point it escaped from being weighed down and floated to the top so there was some unevenness in cooking and without being double-bagged a lot of water got inside (and stuff from the bag in the container).
Second one was at 150 for 24 hours and 30 on the grill. This was cooked evenly and still tender but more solid. Double bagged this time and made sure to weigh down properly.
I'm starting the third one tomorrow and will either go back to 140 or maybe try 145, again for 24 hours and again finish on grill.
Will post pics.
Also, I was looking at sous vide weights and god damn - almost $30. Right now we're just using various metal kitchenware stacked on top of the bag lol.
You're better off investing in a cheap vacuum sealer. I got one on amazon for $30. Water in sous vide bags can really fuck everything up. If it's properly sealed the lack of air will keep it from floating. No need for weights or clips.