That's like saying jet engines are banned in IndyCar. Umm . . . yeah? Because they're competing to see who makes the best SMOKED meat, and sous vide would be using the wrong cooking technique.
And, atleast with a pressure cooker, comes out amazing.
I had assumed that correlated to the temperature... I would be smoking first, then sous vide if I was going for smoke and internal texture.
But if you're going for a bark/crust, I am not sure sous vide helps, as the moisture coming out of the meat is part of that process.