Boiling for 4+ hours is what helps create a dextrinous wort for for microbes/brett to slowly eat over the course of fermentation. The turbid mash is designed to do the same thing. Your pulled portions will be raised to temps that stop enzymatic activity, leaving unconverted sugars as part of your final wort composition. If you did this with BIAB you'd just be doing a step mash. I can't recall what conversion temps a turbid mash goes through off the top of my head, but you would probably end up with a more converted wort if you fired by direct heat.