Prime packer brisket @Costco for 2.69/lb

[cut2cure]

We're fired up and cooking. Primed some pellets to increase temp to 235F while I put the beef and pork on, anticipating a brief dip in the heat.

[Mitchl]

Sweet rig. Thanks for tips.

[Mitchl]

Pictures of about to take off grill. Took about 12 hours to get to 203IT. No 6 hour cook here. I think my Daniel Boone cooks a little cool. Now for a few hours in faux Cambro for dinner time. Thanks for all your help and well wishes. Mitch

[Mitchl]

Flat side. Good flavor and decently juice. The point is coming.

[DWCowles]

Sweeeet!

[cut2cure]

Looking good!

Forgot to finish my pictures from the cookout. I have to say that this Costco prime brisket was probably the best I've made...better than the angus I did previously. Flavorful and juicy! Now, I DID inject some broth, and when I crutched it, I saved the juices in the foil to spoon over the slices of meat. Oh goodness gracious, it was wonderful! Intended to place it in the cooler for at least an hour, but I got started later than I wanted, so only rested about 20 minutes before slicing. Separated flat/point took about 6 hours. Could have gone longer to darken the bark, but internal was 203F.

[Breadhead]

Where's the burnt ends? The Cavier of BBQ.😋

[cut2cure]

Also, I took the pork shoulder out a bit early, so it didn't "pull" as I had hoped. So, I "chopped" it, adding in a bit of the rub and the rendered juices/fats when it was cooking in the foil. That worked beautifully! It was a suggestion from a friend who typically adds his rub into the finished pulled pork. I'll definitely use that suggestion again!

[AZRedneck]

Pictures of about to take off grill. Took about 12 hours to get to 203IT. No 6 hour cook here. I think my Daniel Boone cooks a little cool. Now for a few hours in faux Cambro for dinner time. Thanks for all your help and well wishes. Mitch[ATTACH=CONFIG]n222126[/ATTACH]

I've done 2 long cooks on my GMG Daniel Boone. Brisket packer, unseperated 13 pounds for 19 hours and pork butt 8.5 lbs. Each at grill temp of 225. The brisket cook was in the 215-220 range for about 5 hours at the beginning of the cook. My GMG DB runs consistently 45 to 60 degrees cooler than the built in probe (grill thermostat) says it is. I use a MAV232 thermometer to get actual grill level Temps where the meat is. If you (or whoever reads this) don't use additional thermometers you really should.

[Mr. Bones]

Man, that looks GOOD!

Excellent job, great pics,as well!

(Plus, this ol' Cowboy is givin' you some extra points, on account a yer the only one, besides my dang self, that I've heard say 'Goodness Gracious' in quite a spell!)

I'm out...