 Alright you guys what I have here today is a 9 pound brisket. I still haven't perfected the perfect brisket So today we're gonna try and Make the perfect brisket because I haven't done it yet Maybe this time we'll do it. Let's pay attention to the details. What we're gonna do is trim it up just a little bit Look at all that. We're gonna make some beef tallow. So that is what it looks like After it's trimmed up. Now let's season it up. We're gonna use a Dijon mustard Brand new bottle of Primo probably use at least half of this bottle Give it a flip Brinkle and pat method. Alright, so I did Almost use the whole bottle, but when you got a 40-50 dollar brisket Who's complaining about $7 worth of seasoning? Alright Now I'm going to take this outside and put it on my smoker 225 degrees All right, it's been three and a half hours 225 we're gonna get our paper rolled out here because we're gonna wrap this thing We will make this process quick as possible because we don't want this meat stalling out on the cook All right. It was at 163 About 20 minutes ago We got our paper sprayed down Let's go get this brisket and see where it's at. All right. It was at 167. Look how pretty that is We're gonna wrap this thing up There we have it fold it underneath And we're not going back on the smoker. I got my oven set to 275 So we're gonna throw it right in the oven on a pan like that. We're even gonna spray it down a little bit I don't know why I feel like I'm supposed to all right It's been in the oven at 275 degrees for exactly two hours. We're gonna probe it right here in the thick part It's up to 198 199 down here in the flat 190 192 193 so we're gonna take this Remove it from the pan because it's got residual heat, but we're gonna turn it upside down And let it rest right there just like that until it gets to an internal 155 and then we're gonna slice into it. So it's been an hour and 10 minutes. We're 158 So that's the perfect temperature to cut this bad boy This is where you can take this thing and throw it in a ice chest and just leave it and let it rest Let it keep resting, but we got to the 155 156 We're gonna cut this open and hopefully we're gonna have some great results Oh my goodness kind of feeling like this one might be the one I'm cooking long enough. I don't know. I think just doing the 275 225 275. It's too much. I'm gonna go 225 longer slower Does that? It was delicious not too far off from being perfect Y'all know I love you keep sprinkling my friends. We'll see you next time. We'll figure it out