I was just reading on one of the SV forums where one takes his Yeti hopper with him when he travels by car.  He carries his frozen meats in it and when he gets to his destination fill it water and uses it to SV his food.  He said he has been doing it for awhile and that it has had no adverse effect on the bag as he cooks way below boiling point.  Just wondering has anyone else tried this?  It jus may become my go to pot for SV

would a butt on a 1" rack fit in it, height wise?

I bought one of these:

https://www.amazon.com/gp/product/B00PKGBMBA/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

It's a bit pricey but very versatile. Collapsed, it's about 1/2" deep, which is plenty of space below for circulation. The 24 can stacker is about 6" deep. Depending on the butt size, it may not fit as you want it completely submerged. Cut it in half?

My set up works quite well as KB stated prior. I don't do large cuts as it's just me and one other on occasion.

the butts are my Christmas hams.

 I have one of the lipavi rack for the SV supreme.

I may just get the 33qt

Regarding the racks what about using a rib rack especially if you have one you don'ts.  Saw it down to fit the container.  Just a thought.

Regarding the racks what about using a rib rack especially if you have one you don'ts.  Saw it down to fit the container.  Just a thought.

I may do that in a bigger container.  I improvised and used an air fryer rack in the 10qt Dash sous vide machine I bought.