I got an 18 pound brisket and the only thing that I'm using this knife for today is to cut this package open. I've never seen a gun before. What does a brisket cook up like if we do it low and slow without trimming any of the fat off? Siracha is binder number one. Now grab your big ball of dano's support layer. Hit with papi. A little bit of oil. The dano's crunchy. Just gives it an awesome flavor profile and a little bit of crunchy aspect, dude. Siracha! Second binder. Now we're going with our crunchy. It is 315 and this is set to 205 and like I said, we're going low and slow. Alright you guys, the 20 hour 18 pound brisket. Oh goodness. Oh, oh, yeah. We gotta get a bite. That might be the best thing I've ever tasted. That might be the best brisket I've ever had. Hope you all enjoyed the video. Yum yum. Get you some. We'll see you next time.