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All right. Thank you KB9NSK. This is KBJ5IRQ. Sorry, I was reading some work messages that came across this morning that I wanted to make sure I knew about. Doesn't really make no actions on. Okay. Oh, back to the brisket. Okay. Let's see. Last transmission recovered me. You know how I'm going to slather it down, season it, and have it ready. Now, there's a couple of thoughts on how to actually smoke it. And my trash can smoker, I call it a trash can smoker, and my Oklahoma Bronco smoker, which I absolutely love by the way. I've had verticals, I've had horizontals, I've had everything but a pellet smoker. I never bought a pellet smoker. I have used them and I like them. In fact, I may end up with one at some point because of how easy they are. Gosh, that's so easy. But my Oklahoma Bronco, you know, like random Bronco type of horse, Oklahoma Bronco, it's made by Oklahoma Joe's, which makes a lot of different types of cooking and stuff. It is a vertical smoker, you build the fire at the bottom. I typically use hard lump coal, not always the charcoal brisket that everybody uses, But down here, I'm sure you can get hard luck coal, which is basically pieces of wood that's already gone through the process of becoming a piece of coal. I mean, that's the best way I know how to put it. So I typically use that. Rye, it's all natural. I also start the fire instead of a chimney starter. I don't know, you pour your coal or your charcoal in it, crumble up some paper underneath it, and light it, no lighter flirting blobs. Again, I'm pretty funny about what I put in when I smoke. All right, so now we've got the Oklahoma Jail. We've got the fire built underneath, right? What I typically do is build the fire, get the smoker up close to the tip that I want it to be at. In this case, it's going to be about 225 degrees Fahrenheit. 225 degrees Fahrenheit. So I'm going to get it close to where I need it out there and then what I'll do is I'll put my smoking ridge on top. I will put a baffle between the fire and the food which redirects the heat so it makes it go around the smoker rather than directly onto the food and yeah, we'll probably hang it and let it, that'll, you know, I don't know, we'll see, but it will be there for a while. I did six hours or so probably before I really opened it up and take my first peek at it. So yeah, there you go, that's how I'm going to get it started. So there's the first six hours or so of this. KJ5 IRQ, back to net control. This is repeater station kilo kilo seven, November, Quebec, November, all star node six two two two, located in Shelton, Washington. you