I like this stuff.....

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Thanks for the tip. My wife has always fried it in the pan and she really has to watch it. I have been baking it at 425, but using aluminum foil. I'l try the parchment paper and lower temp. I recently started wrapping my briskets in parchment for smoking. That made a huge difference in the finished product.

You don't wrap in butcher/parchment paper until it hits ~160. Every brisket is different. If it starts stalling as it gets close, I'll go ahead and wrap it. The parchment keeps it from drying out while still preserving the bark and allowing it to get through the stall. I'm no expert, but I've turned a $50 brisket into beef jerky/shoe leather once or twice. I've tried a few different tricks. Simple seasonings (salt and pepper or Montreal Steak) and wrapping in paper have given me the best, no fuss results. Also, I always buy whole briskets. The flat is the driest, least flavorful, and most expensive part of the brisket, but it does give you the pretty slices.

Forget pork bellies. Buy hazelnuts.

https://www.msn.com/en-us/news/world/the-pain-of-chocolate-nutella-discounts-spark-brawls-in-french-supermarkets/ar-AAvcHKY?ocid=spartandhp

I'm ready for beef to start sliding. Steaks are f'n expensive.

I thought it was demand from Asia keeping prices high. I'm reading reports that beef imports from Australia to China have really picked up. Hopefully, that translates to cheaper prices for US consumers.