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Oh my god. Your brisket looked really good.

For you. For you because you're amazing. How are rolling? This is true. That brisket was good. It was so good.

How did you make that? No, I got the very end. I got just a little bit. It looked so good. It's amazing.

So how did you prep it? And I bought it from E3. There's a 12 pound brisket, which is a super bowl party.

Fronings resident yesterday, brisket. Okay. I brined it in apple juice and two harmed ciders.

Is that overnight? Yeah, did that for 24 hours. And then took sweet baby rays.

The Carolina one, little mustard.

Lathered it up and that's actually before. Do you say lathered?

That's, you know, it's going to be good. Before I did that, I actually sprinkled some salt on it.

Before I brined it. So it had some salt already in there. That sounds good.

Then I lathered it up with that sweet baby rays and then poured garlic salt and pepper on it.

And let it sit on one side, but let it kind of not harden, but like soak in for a second before.

Flip it over and do the same thing on both sides. Let it sit like that for 24 hours.

And then Saturday night at about 11 o'clock, 30, 11 o'clock. I put it on the smoker, the pit boss smoker.

Was that on that pellet grill? It's awesome. I needed one of those.

And turned it on 220. Let it sit there overnight.

The only problem was with the snowstorm. The power went out at four o'clock.

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