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Key is keeping lid closed, wrapping at 150-170 during stalling phase, and bringing internal temp to 195 and wrapping in towel put into cooler for at least hour, and then letting it cool down to slice
That is gonna be great! In iowa our briskets are about 60 to 80 bucks! 21 is a great deal!
Yep, they usually are here too
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Key is keeping lid closed, wrapping at 150-170 during stalling phase, and bringing internal temp to 195 and wrapping in towel put into cooler for at least hour, and then letting it cool down to slice
That is gonna be great! In iowa our briskets are about 60 to 80 bucks! 21 is a great deal!
Yep, they usually are here too