What is happening? Ray Carson's right-tech grills. You guys have been asking for a long time for a brisket cook. So I did one for you guys. I put it on last night. Frankie went in here. We rubbed it down with our brisket rub of course. And we put it on 11 o'clock last night. And it's been going for about 12 hours. It just hit an internal of 200 degrees. So we're about to take it off, cut the point off. And right now we're going to make the injection or the aju. Now generally speaking, I would sometimes I inject this prior to cooking. Last night we didn't do that. So we're going to make the injection now. What we're going to do is it's four cups of water. So that's two. This stuff is delicious. I mean, you can, I like having the aju with a brisket. When you slice it, I like to put it in there. Let it soak some of this aju up. So at least four cups of water, you're going to put three tablespoons of beef base. So I got a tablespoon here. Uh oh. I'm going to have to find some more beef base. So you're going to put, I got some more in the pantry. I'll get that in a second. So you're going to put three tablespoons of beef base. This one was almost empty. I'll get some more out in a minute. That was just one and a half. So we'll get that beef base out in a second. You're going to put one pack of aju gravy. You can find this right in the gravy packet section. There about 90 cents, I think. 99 cents. And we're going to put three tablespoons of washoshire. One, two, and three. I'm going to put the other beef base in here. I'm going to heat this up to dissolve the ingredients. And then we're going to get that brisket off. We'll see at the rec tech. So we cooked this with our ultimate blend pellets. It's been going about 12 hours. And we're going to actually, I know I said, we're going to cut the point off. This is a small packer. I'm actually just going to leave this one whole. We're going to slice it just like this. We're not going to cut the point off this time. So that was 12 hours. We got an internal of 200 degrees. She's looking pretty. So we got this aju. What we're going to do is pour it in. And we're going to let this guy rest for two hours, at least two hours. And how we do that, we're going to put in the pan, put the aju in there, cover it in foil. And then we're going to wrap this in a beach towel. Honey, if you bring in a beach towel here. Let me wipe this up first. I want to put it in the beach towel. Not a cooler. You don't want to make a cooler. You're making an oven, essentially. You want it to start to be able to cool down a little bit. We're going to let this rest for two hours. Let it soak up some of that aju. Here we go. So she's been resting two hours. We're going to slice against the grain. And then we're going to put it back in a aju for a bit. Still nice and hot. Look at this right here. You show you this stretch test. You're supposed to be able to stretch it. It stretches and then breaks. See it? Very much perfect. Man, the smokiness in this. Hmm. Dip it in this aju. It's amazing. I actually take this whole brisket, put it in the aju. Let's sit in there for about 10 more minutes. It's soaked some of it up. It's amazing. This bark is amazing. And check out this smoke ring. Can you get on that? Awesome. Guys, you got to visit rektekrills.com. Thanks for cooking with me today, man. You.