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[okie smokie]

I must say that the pic (mine) that shows the meat pulled was taken before I poured some of the juice back in from the pan and then added some rub and sauce to it. It was quite moist and the flavor really good.  (Looks dry in the pic). 
Bottom Line:  Will do it the same way next time. 

Plan to do a brisket flat next. 

[Bar-B-Lew]

I must say that the pic (mine) that shows the meat pulled was taken before I poured some of the juice back in from the pan and then added some rub and sauce to it. It was quite moist and the flavor really good.  (Looks dry in the pic). 
Bottom Line:  Will do it the same way next time. 

Plan to do a brisket flat next.

Try a chuck roast that way if you have not yet.

[okie smokie]

 
Plan to do a brisket flat next.
[/quote]

Try a chuck roast that way if you have not yet.
[/quote]

Did a chuck, but did not do it correctly.  This way may be just fine.  Chuck is easier to separate from the waste before pulling. 
By the way, I did use the Godke in the closed position, and got a better smoke flavor.  I had not noticed this before on ribs but definitely did with the butt.  Also used the Traeger Gourmet pellets again.  I think they are a cleaner burn.