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One of the best pieces of advice I ever got on this forum was that you've got to "creep up" on the temp, whether you use daisy wheel or sliding damper. If you overshoot, you'll be chasing it through the cook.
Make a paste of fresh rosemary, fresh garlic, salt, pepper and olive oil and grease it up. If you're feeling ambitious, make little slits all over the roast and push in slivers of garlic and rosemary. Roast indirect at about 350 until 135-140 internal temp. Rest under foil for at least 15 minutes. It's a favorite in our house
Visited in-laws in Texas last week, and every time we went to the grocery store, I'd head to the meat dept just to look at the 15# choice packer briskets @$2.19/lb. We don't see that very often around suburban NYC. My in-laws think I'm strange...