 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 Dano's Chipotle. Hit with pop pop. A little bit of oil. The Dano'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. 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.