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KJ, Fabolai, RQ returning, there's probably not going to be briefly, I'll be honest, we're talking brisket here. So to get started, the first thing I'll do this morning is I will prepare the brisket, I have it out, getting it close to the room temperature. I prefer anything I smoke to be room temperature or close to room temperature because it smokes a lot better. Chicken, poultry, and stuff like that, it doesn't always get to room temperature because I always worry a little bit about botulism and stuff like that, but I will leave it out a little longer and let it come munching. The name of the game is don't put something cold in the smoker, unless it's cheese, that's a different story. Now, the biscuit, I will end up slathering this thing when it's all done. I'll take it all out of the package and trim it all up, make it look halfway decent I guess, and then I'll slather it with yellow mustard. mustard. Yes, you heard it here. Not first, I'm sure, but you've heard it here. I do. That's why there's the entire thing in mustard. There's a few different things you can use. I prefer mustard. The vinegar of the mustard completely evaporates. There's no mustard flavor whatsoever. It's nothing more than a binder. That's all it's used for. It's a binder. It will hold my seasonings on my brisket so I get that good, thick Texas bark, if you you know what I'm talking about. Now, once I have it all slathered, and it's not a thick slather either, it's just a real thin coating of yellow mustard. Then I'll go over it with restaurant style brown black pepper. It's a lot thicker, it's not like that sourdough stuff you can buy. I'll mix the salt, I'll mix the pepper, and then I'll mix the garlic. I prefer granulated dehydrated garlic, but that's not always the easiest thing to find. So regular garlic powder will work perfectly fine. But I'll mix those things up, equal parts, I do equal parts of all three. I'll mix it all up and then that's what I'll season over the top of the yellow mustard brisket. I'll do it until I don't see yellow mustard anymore. Once that's done, it sets on the counter until the smoker is ready. I will take pictures of my smoker. It's considered a trash can smoker. It's called an Oklahoma Bronco. The reason why it's a trash can smoker is because it resembles a trash can sort of. But I'll take pictures and documents throughout this, you know, day. I know one or two of you may be interested in it. So there you go. That's how I'm preparing my brisket and getting it ready for the smoke. KJ5IRQ, sending it back to KB9NSK.