My brother-in law is here visiting for the week. He brought with him a food temperature measuring device that worked great. It's called Chef IQ. It is a wireless probe similar to the Tapequé ones that I already have. But in keeping with my belief that "he with the most toys at the end wins" I went to Costco and bought a set (2). I was really impressed with their size, functionality and robust App. I'll update further when I've actually used them. We used them for two cooks that we did on the Big Green Egg, and they worked great.











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I had to postpone it a day so I did it today.
They tasted pretty darn good, a few spots of almost “silver skin” texture pieces, I fetched them before people made their sandwiches. I failed to mention that for the griddle grease I used “Booth Creek Wagyu” tallow. They are not too far from us in Manhattan, their meat is outstanding but SO expensive.
I grabbed a few pictures on my phone and will try to load them here.
Not computer savvy but I will try.
Disregard the carts, none of them were harmed in the process although might have set a few items on the fold down rear seats. It was a fun day.

could be, maybe different salt contents also. I would wonder if wrapping the meat tightly as opposed to my just covering the meat lug with 2 hot pork butts may play a part in it. Mine will have more moisture gathered at the top where the meat contacts the foil.

Not really sure, when I first started actually noticing it, I just figured salt is corrosive and it is even worse on aluminum when it is wet, factor in the warm humid environment I just subjected the foil to and that caused my pin holes.

I'm four years late in providing closure to my question.  Sorry.

As I recall, I pretty much followed okie smokie's suggestion.  I didn't brine them.  I seasoned them and grilled them hot and fast over charcoal.  They were acceptable.  I'm sure they would have been better if they would have been thicker.

I had been wrapping briskets in paper first and then foil.  But the last few times I just used foil.  There's not been a galvanic reaction salt corrosion so I haven't been concerned.

BigDave, I wonder if I haven't seen any galvanic reactions salt corrosion because my rub has fused into bark when I wrap.  Perhaps yours is not as formed, more like the rub when you first put it on.

EDIT:  Corrected my nomenclature after thinking about it more.  It isn't bimetal corrosion.

My vote is BBQ Beef sandwich...oh so good if the right sauce and amounts are used!

I am not sure you can get it to absorb moisture at this point, but you may want to try covering in beef broth on a very low simmer.  Your better bet might be to chop it up, add bbq sauce (maybe thinned a bit) for bbq beef sandwiches or cube and use in a beef stew.

I agree with this and will throw use it in chili as another option

I still wrap the top of buys when I take them out of the cooker, with foil because I usually forget to plastic it first. I still get the hole sin the foil that touched the meat, no matter what foil i use. Name brand or cheaper heavy duty foil or the regular thickness foil. But if I plastic then foil for the rest the foil is unharmed. So I am still thinking it is the reaction to the foil from the heat and salts in the rubs.

The salad suggestion reminded me of the Brussels Sprout Salad.

https://pelletfan.com/index.php?topic=42.msg76#msg76

I do broccoli salad that is a hit.

Broccoli Salad

3 cup mayonnaise
1 cup sour cream
1/2 cup sugar
2 bunches broccoli, cut into small florets
1 head cauliflower, cut into small florets
1 cup chopped red onion
2 cups shredded sharp Cheddar cheese
6 ounces of bacon bits
What to Do
In a large bowl, combine mayonnaise, sour cream, and sugar; mix well. Add remaining ingredients; mix until well combined.
 Cover and chill at least 4 hours before serving, but way better if it is done the day before.

Can add sunflower seeds or raisins to change it up.