 All right my friends, that there is a 20 pound brisket. Today I'm going to do something I've never seen done before. I'm going to take this 20 pound brisket. We're not going to trim it, but what I'm going to do is take it and put it in this giant container because one of the best things I've ever made is a milk marinated prime rib. So today we're going to do the milk marinated brisket. So we're going to let this marinate for 24 hours and hold milk and then tomorrow we're going to brown it and let it dry brown and then the next day we're going to smoke it. We'll see you real soon. All right let's throw it in the fridge. All right my friends this bad boy has marinated for 24 hours. All right now it's time to season this bad boy. I got the fat side up. I'm going to season this side first because when I flip it over then I'll season the top side and then I'll just pick it up and put it on the smoker and I like to put the fat side down because it kind of protects the meat from drying out in the flat. My favorite binder is sriracha. Sorry but I'm not sorry. Rub the sriracha in. Now it's time for the new Danos Primo. I've been waiting to do this for a while. We're going to sprinkle generously. So the Danos Primo has all the salt and pepper you need except we use black salt, black pepper, black garlic, black cumin seeds, there's some poppy seeds in there packed full of all kinds of natural flavors. We also got some Aleppo flake to add a little bit of kick. I'm telling you guys what I'm super excited about this brisket because I don't think there's going to be anything like it. Guess what there won't be because this is the one and only Danos Primo. I don't care who you are you cannot tell me that's not a beautiful rub right there. I am super excited about this. All right we're going to flip it over more sriracha and more Primo. So we used about a bottle and a half of Primo and now we're going to set this in the fridge. It's going to be about 12 hours. I let it brine in the milk for 24. We're going to let this brine sitting in the fridge just like this for about 12 hours because I'm going to be back here four in the morning to throw this on the smoker. Squeeze that in. It's a perfect fit. Let that sit for 12 hours. So here we are three o'clock in the morning. We're going on to 225. All right y'all it's like 10 30. So we're doing an internal 163 degrees. So now we're getting ready to pull it off our smoker. The first thing you want to do is get you some water and spray down your bunch of paper. Going with one more piece right over the middle and press it down. All right now let's go get our brisket. Oh my my look at that. All right we're going to wrap this as quick as possible and get it back on so it doesn't stall out on us. All right this is a big brisket. This is a big boy. Okay maybe pull this over like that. I should have went way wider but you know what we got it all concealed so we should be ready to rock. Let's go back on our smoker. All right so the first initial seven hours or so was a 225. Now we're going to crank it up to like 260. We're going to let it get to an internal 195. That's what my buddy told me 195. All right we're turning internal 196. Let's go inside and let it rest. All right something I've recently learned is you don't want to rest it directly into your cooler. You want to let it sit out and rest at room temperature. When it gets to 155 internal that's when you put it in your cooler. So we're like a 165 right now but we got to go. So we're going to go on and cut into this bad boy so we let it rest just sitting out at room temperature. It's been about an hour and a half, two hours. Let's see what we're working with here. Telling y'all what the black pepper and the Dano's Primo is a perfect fruit brisket. Look how pretty that is. It's crazy good. Well look at that. We'll go right here cut the end off. Nice smoke ring. Let's see how we did. Looks a little dry. A little dry. All right so my flat might have been a little dry but that's not dry my friends. This bottom part is super juicy falling apart packed full of flavor. The top part the flat you can see I definitely overcooked it. So I want to have to inquire with the professional. Get somebody to really teach me how to do this exactly right because I know I'm on to something because this flavor is unbelievable. Now we just need to figure out how to keep the juices in. Till next time my friends hit that follow button. Let me know what you think. We'll see you next time. Keep sprinkling. The flavor is good.