So I have a local butcher shop in town and reserved a "choice" brisket. I have a few questions for the bbq "vets". First, what is a "choice" brisket? Second, for what I am paying for it I know low and slow is the way to go but any recommendations would be appreciated. I heard 16 hrs all together at 195° with the second half being wrapped in butcher paper? I just don't want to ruin such an expensive cut of beef.