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Louisville- within the past month $3.69/lb for prime. Packer meat locker has been filled (sometimes the selection is a little thin) for the past year at least. Selection-wise the overall trend is in the up direction.
The Franklin brisket you tube video series provides a great tutorial on the whole brisket process. Using them as a reference will demystify the brisket journey. I enjoy his willingness to share and have definitely benefited from his generosity.
Whenever I have the foresight I always let the chix (wings, other pieces/parts, or the whole bird) go for at least the overnight fridge air dry exposure. It does enhance the crispy skin result. You can further enhance it with a dusting of corn starch before tossing on the BGE. Highly recommended. FWIW-