One of the best I have made on the GMG! The new thermal sensor made a big difference in the way it cooks, so i suspect the original was wacky from day one. I had been disappointed in the results of long cooks, so mosty did pork steaks and such in it. When i did brisket or butts, i started them in my stick burner until time to foil them, then transferred to the GMG to finish without babysitting the fire. I cooked this packer from start to finish and am pleased with the result. At the stall, I panned it on a rack and added my magic elixir of beef base and brewed coffee. I inserted a probe from my new Thermoworks, then covered tightly with foil to finish. I started probing at 195. But had to take this one to 207 before it probed tender in the flat. Pure Texas style with nothing but salt and pepper. I reserved the liquid and made a killer gravy for the mashed potatoes. I ate until I was ready to pop!