Might have pushed this one too far. Pulled it at 203°, like I always do, but it’s a bit crispier than most other briskets I’ve done.
In any case, it’s wrapped and in the cooler for a few hours. We’ll see.
If it’s not good sliced, I’ll make chopped beef or brisket chili.
AFAIK, buyers have had to present their FPID when purchasing handgun ammo for quite some time. I rarely buy HG ammo, but that has been my experience. The retailer logs the purchase. If I am correctly reading the new bill, which Phildo has not signed yet, all this changes is that retailers have to submit HG ammo purchase logs to the state, instead of just keeping a record.
The way I read it, everything is the same, except retailers now have to actively report HG ammo sales logs to the state.