 I got an 18 pound brisket and the only thing that I'm using this knife for today is to cut this package open. I've never seen it done before. What does a brisket cook up like if we do it low and slow without trimming any of the fat off? Sriracha is binder number one. Now grab your big ball of dino chipotle. Hit with pop pop. A little bit of oil. The dino's crunchy. Just gives it an awesome flavor profile and a little bit of crunchy aspect too. Sriracha. Second binder. Now we're going with our crunchy. It is 315 and this is set to 205 and like I said, we're going low and slow. All right you guys, the 20 hour 18 pound brisket. Oh goodness. Oh. Oh yeah. We gotta get a bite. That might be the best thing I've ever tasted. That might be the best brisket I've ever had. Hope you all enjoyed the video. Yum yum, get you some. We'll see you next time.