What else we got? We got the tailgate component of this. Oh, yes. So tailgate Tuesdays,

Tuesday recaps. We mix in the food stuff. People have loved that on the mailbag. So the brisket

review. Tell me. So started the brisket out Friday night, eight o'clock, trimmed it up,

seasoned it. I used, I'm being on Texas style for brisket. It's like just close back pepper,

salt and pepper basically. I don't need any fancy stuff. No, like store bought rub.

I don't know. You can buy some good rub. The rub I used this particular time, there's a rub.

There's a group called killer hogs. Okay. It's called TX rub. It's made for brisket,

coarse black pepper, salt, a couple other things. It's like SPG, right? Salt, pepper, garlic, but like,

you want that coarse pepper because that's what gives you the bark. So I threw it on at 200.

First thing got up 730 the next morning because I wake up early anyways, checked on it,

gave it another few hours, raised the temp a little bit, wrapped it, rested it the whole bit.

We opened this thing up right near kickoff at the OSU game. Jim, it was the best brisket I'd

ever done. And it would have been even better had I given it a few more hours to rest in a cooler

wrapped. But Jim, it was awesome. So for people listening because you've done this the time or two,

I had the pickles, the white onion, I had air fried some tater tots because I'm a big kid.

And I mean, it will, and I just sat there watching power football OSU Notre Dame with brisket.

We did the light biggest mistake people make when making brisket. What's like someone's

listening, they've only done it once or twice. They've never made the brisket. It's the holy

grill. It's hard. Not giving it enough time, not resting it enough. Hell, I probably should have

rested another hour or two, but I just ran out of time. I think the problem with brisket is,

it's an intimidating piece of meat. It's a wacky piece of meat. It's incredibly tough. And you have

to, you got to get through the stall, everywhere the stall, basically like around 170, your meat's

...