Nothing creative here-I toss them on when the ribs go on. Then depending on the flap meat cut and other trimmings, I will cook test (eat) some (the treat) but mainly once cooked I will either toss in a pot of beans or use in tacos, omelets, quesidillas etc-great filler for most any pork recipe. FWIW-
Keep it simple-German beer and Argentine wine for the first half, then German wine and Argentine beer for the second. Get to extra-time and then time for host country caipirinahs. Penalty shoot-out-bourbon!! :)>-
I'm a big proponent against temperature overload with the BGE-all it is is a reference to enable you to know what is generally happening with the cook. The critical piece of the "what thermo do I believe" is "what thermo is calibrated?" There are thermal gradients within the BGE as noted above (and just like in your clock box in the kitchen). Get comfortable with how the cooks respond to a given reference and go from there. Just an opinion and we all know what those are worth...
My choice-beef over pork as the pork renders so much more fat that you will likely lose the bark set-up on the brisket. And personally, I think the beef renderings provide more flavor. While this is not as hotly debated as some other topics here-you will get a good mix of opinions. Weigh them all; pick one and go...Remember the results and flip the choice next time and draw your own conclusions down the road. And like you say, if you want to play with the AR you can our you can go neutral, side-by-side. FWIW-