Hi, let me take you through this brisket cook. Start by trimming that fat cap up and then we're going to round out the edges. No sharp corners, want that aerodynamic. Hit it with my homemade beef rub. Don't forget the edges, little extra pepper on top. For 30 in the morning, I'm getting this on 225. After four hours, I'm going to start spritzing the meat only, not the fat cap. We don't want to cool it down. We want it to render. Now we're going to wrap it up. Foil boat method and we're going to bump the temp up to 250. Get this back on until it's probing tender. And yeah, in the 200s, you know that's busted. Get it in the oven, rest it for about four hours and we're going to slice into this. And as you can see, these slices are perfect. This is money. I am so stoked and so happy with how this is turning out. Pull apart tender and I'm going in. You know I'm going to have to eat it in front of you. I'm sorry, but I'm not sorry. This is just too on point. Y'all know. Okay, 10 hours on the pit for our rest of my oven set to warm. Fat cap up. Y'all know I really do this.