Bozer,
Absolutely you can finish everything in the Bradley but as WTS said, after the smoke period, the Bradley is nothing more than an oven. As I don't have a PID(yet) I find the Bradley to be an inefficient oven. I feel I can maintain the heat in my house oven better than the Bradley. That's why I finish butts in the oven and if I'm not doing ribs in the Traeger, I finish ribs in the house oven as well as poultry. When it comes to belly bacon, canadian bacon, pastrami, salmon and cheese, nothing and I mean nothing beats the Bradley.
KyNola
BTW, Mr. WTS knows of what he speaks about overnight smokes.

WTS, does the well house still have that well done brisket smell to it? Not making fun, glad all turned out OK. That could have gone SO bad.