@tikigriller - brisket results are in.
I had injected a can of beef broth into the flat the night before. Surprisingly little in the pan in the AM when I added a Dijon mustard coating followed by a dry rub. This photo is the ready to go brisket sitting on the GMG-DB already producing smoke! Had it at 150F for about an hour to get some smoke flavor going, then up to 250F. Here's the brisket after hitting 150F internal temp per the Maverick food probe.
I did notice the GMG-DG runs about 25f to 50F hotter than what's registered on the unit. I adjusted temps accordingly. After the brisket hit 150F, I foil wrapped the brisket and back into the GMG_DB until it hit about 195F to 200F. From there it goes into parchment paper and back on the smoker set to 150F (which is surprising accurate in the low range!). There it sat for about an hour before I pulled it for dinner. Here are the uncut and cut pictures.
Notice that in going from 150F to 200F, the meat shrunk quite a bit - that's the same pan in all of the pictures! I was super worried after the foil step in that I was able to drain about a good amount of juice from the brisket foil (think a full can!). However, it turned out fine in the end - moist and eminently carveable. There was a nice smoke ring around and again the meat was juicy and tender. I'm still working on getting it all the way to pull apart soft. I suspect that I need to let it sit in the parchment a bit longer.
As for the GMG-DB, I figured I used about half the 29lb bag in getting the brisket done. Given that I can get the bags for about $17/bag from my local, that's not bad. They do take good care of me! Certainly less pricey than the Amazon.com prices!