Hey everybody, well Matt Dory's ex adventure. I am Matt. I am Dory. You still are. We're always

gonna be Dory. Yeah. We are coming at you. Not live, but pretty close. It's very late.

It is rather late. We had a long day of us of podcasting. We both did two podcasts today. Oh yeah. I did a podcast today too. Yeah, that's right. That's right. I sure did.

Um, over Skype. I did us podcast over Skype yesterday. We are just we're just podcasting. We're maintenance. A maniacs. Yes. Maybe X. Yeah. Um, I did start

a great, nice conversation, which goes out at the same night and I literally drove straight here and essentially hit record. Yeah. There was me. I took my bag out of the car, closed the gate, pulled a brisket off of the smoker. And let me just say. Yeah. You can say I think it's the best

that you've ever smoked. That's right guys. I smoked a 10 pound brisket today because it had been sitting in our fridge for a week and I said, boy, I better get to this eventually. So I cleaned out the big green egg and fired her up to 275 degrees and smoked a brisket for about nine hours.

Now, I feel like when you were first learning how to use the green egg, you had trouble maintaining the temperature. I did have trouble regulating the temperature. Um, it's a system of like opening the air vents on top, opening the air vent at the bottom, keeping it going a certain way. What has helped tremendously is that we once went to surla tabla way.

And I got a thermometer that has an interior probe temperature as well as the oven temperature, which has helped me regulate extraordinarily well. In fact, I will say though, because I was gone for two hours doing Star Trek, the fire did go out. Oh, really?

So when I got back, the temperature had dropped to about 225. Okay. But the brisket had made it through the stall. Oh, the stall and hit 199. Oh, thank God. And I was like, well, great. I can pull this off right now. So I literally knock on the door, holding a piping hot brisket.

Yeah. And I was like, wait, I think I your Matt saying my name. What's happening? Yeah. And then I'd come through the back. I realize what was happening. So if you'd like my brisket recipe, simply ask Franklin barbecue.

Simply by the Franklin barbecue cookbook, which story got me for Christmas one year. And, uh, wait, I thought I got you. Did I know that for the birthday? Did I not get you the Frankl barbecue cookbook when I got you the green egg?

Oh, maybe it did. Yeah. That makes sense, right?

Dory one year for my birthday got me a big green egg when it was really it's a gift for her. Because it's like, who do you think's in the meat? It's both of us.

And bow. Yes, but we didn't know about bow at the time. We did not. It was pre bow, PB. Um, but you know what? I knew you would love the green egg. It's got like all sorts of gadgets and gizmos. And you have to like learn how to use it and you love shit like that.

It's got a kutramon and it makes food and it is a science. It's a science. And you love that shit. I do. I don't like how long it takes me to make food. But that's the beauty of slow cooking things and smoking things.

And they taste so freaking good. Yeah. Um, so that's that's today's news. We have a brisket that is resting throughout this podcast.

And, uh, yeah. Where are we at?

Um, we are at, well, this is episode 32. Yes. Well, let's talk about our business. We set forth a challenge during the bonus episode. We did.

We asked everyone if they could possibly fight it in their hearts to review us and give us a five star rating on iTunes iTunes.

We did hear from someone who asked what you have against a Google play. He said he can't find any of your podcasts on Google play.

The answer to what I have against Google play is nothing. I just don't. I've never thought to put it there. Yeah. Well, one, one person asked for it to be there. Well, that person will look out when I eventually figure out how to do that.

We also heard from someone in Australia. Mm hmm. Who had an interesting point. Oh, please. Which is that when they looked on Australian iTunes. Yeah. We only had 12 reviews.

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