I have been thinking about doing brisket for a little while now. Kroger had a deal on brisket, that finally made me bite the bullet. Only $1.77/lb for a choice packer!! So, looks like I will be doing the brisket this Saturday. Still, kind of nervous about my first brisket! I really like the way Franklin cooks his brisket so I am going to try and replicate the way he does his. I do not have any butcher paper on hand so, hopefully unwaxed parchment will suffice. What temp should I wrap, and what temp should I pull it off at? I plan on resting it for at least 1-2hrs if not more. Any advice or suggestions on this first brisket??
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