How to Smoke a Delicious Brisket and What to Do If It Goes South

Ever wonder what goes into the making of the perfect BBQ2U brisket?
 
Cook it low, and slow, and....what else do you need to know? Join Gary Parker, the BBQ2U Pitmaster as he discusses just these things.

And we will wrap up with BBQ brisket disasters and do some sleuthing on what might have gone wrong if your brisket taste and texture went, well, South. See you there!

#BBQ2U #BBQ #Barbeque #Brisket #HowtoCookBrisket

Transcript

SPEAKER_01 0:01

Good afternoon, Facebook and YouTube audiences. I'm Jennifer Norian. I'm here with Gary Parker, BB at BBQ TU. Gosh, that's a lot of BBs at BBQ to in Gig Harbor, Washington. Hi, Gary.

SPEAKER_00 0:16

Hi. How are y'all? All right. I don't know.

SPEAKER_01 0:21

We don't know how they are.

SPEAKER_00 0:23

What's a great summer? It's a good summer for barbecue, I'm telling you that. It is. The weather's perfect. Did you know we're running half a point lower on our barometric pressure this summer than we did last summer? And that affects a fire. Wow. Okay. So they have a barometer that over by the pit that I can watch because depending on how much the atmospheric pressure is, is um the way the fires will burn. It's kind of one of these days we'll have to talk to you about that.

SPEAKER_01 0:54

Wow. Yeah, it's all very scientific. Way more cooking delicious brisket is way more scientific than I ever realized, and I'm sure more scientific than most of our audience realized. So that's why we're going to talk about it today. Um, you know, we take for granted the fact that every time we get brisket at barbecue to you, it's just spot on great. And you can even ask for a little bit dry or a little bit fatty, a little bit of both. I mean, it's it's really delicious. But if you want to make some of that at home yourself, there's lots of questions that come in about how that's done. So that's what we wanted to talk about today. Um, so low and slow is the is the easiest thing to memorize. That's the first thing I memorized about it. So so why don't we talk about that first? What is low and slow? How do you cook grape brisket, Gary? And what's low and slow?

SPEAKER_00 1:41

Man, that's such a big question. How much time we got?

SPEAKER_01 1:46

Well, technically 20 minutes, but you know, they love talk listening to you.

SPEAKER_00 1:50

So um, if I summarized it for people, 90% of it is involved in the pit itself, right? And the performance of the pit. Right. There's so every time I go over to somebody's house and and to train them, or or I give lessons and this kind of stuff, right? The they want to they want to know all about the brisket. What do you what did you do to the meat? Yeah, we'll get there. Um, because what we do to the meat is depending on what you know how that pit works. Okay, so let's think just think about that for a second. You have professional pits, like I have, right? They're great big steel monstrosities. I have um my I particularly prefer um reverse flow cookers. We've talked about those before. That's where the smoke goes all the way to the end and comes back across, so there's a shelf in there. Um, and the reason I like those is because they add a an element of radiant heat that the traditional big pits, professional pits you see on TV, where the smokestack is on the far end and the and the firebox is on the other. Um, they're called pass-through pits. And so the heat and the fire only get to do one thing, and then it exits the machine, and and you're done, right? You're done with it. Reverse flow cookers will will heat the metal shelf underneath the the grate, and then you'll have um heat that's coming up, that's rising up right off that metal, and then the smoke and the heat come up across it, and you can sandwich the meat in the middle, right? And so um that's a different kind of cooker, right? And then you have the folks that are trying to do things on Traegers, or or they'll go over to the local Home Depot or Lowe's, and they buy the the little really thin rolled metal um um offset cookers, right? Because they they think they're gonna they're gonna do stuff, or there's the vertical cookers, right? Um, so this is so you start to see why I say 90% of your question starts with what does the cooker do, right? Because what was the difference between those that I said? Well, and I kind of gave you a little bit on the on the reverse flow cooker because it has a radiant heat component, right? And it then it does all the same things as the as the password. Um, but really what what you're looking at, I mean, because that's an important fact, but the first thing I do when I walk up to somebody's pit is I look to see how thick the steel is, okay. Is it rolled steel, which is you know teeny tiny, right? Is it um formed steel, um, you know, eighth of an inch thick, right? Or is it heavy-duty steel, a quarter inch or three-eighths of an inch thick? Why does that matter, right? Because that matters a lot because you know, when you're trying to hold 250 degrees for 12 hours, okay, um work yourself to death on that really thin steel, right? Because you you're gonna throw a log in there and you're gonna keep that fire going, but a good breeze comes along and it's so thin that it takes all your heat away. And so your pit, the temperature is just sitting here doing trying to get my hand in the camera, it's just going up and down, up and down, and you can't see that. You sit you sit next to my pit and the wind's blowing or or whatever it is, and and what and the way I sit at the pit is I sit with the eye level, okay, right at the top of the steel, you know, where the round, you know, the pit's around, right? So um I can sit there and you know, I don't even have to get up to know what the pit's doing because I can see how thick the um the uh UV radiation is coming up off the top of that steel. You know how things are hot when you look through a candle or you look through like that, you see the UV light, right? Which like that's what the pits will do, and and that's what guys like me read, right? When we're when we're looking at those pits, and we know when we when we when it's so when it's too big, then we go cool it down a little bit, and when it's too small, then we heat it up a little bit, and um, because what we're trying to do is we're trying to create an atmosphere.

SPEAKER_01 6:04

The other thing how thick is the steel on the cookery that you use?

SPEAKER_00 6:10

Um, I'm three eighths inch steel. One to three yeah, so it's uh if I had to put it in front of the camera right here, let me get my find where the damn camera is. Um, it's about that thick. Okay, and so it takes a little bit for it to heat up, right? So we usually start the big fires and uh and we heat the thing up, and then we'll we'll get it up to 250 degrees, and we kind of let that settle down, and then you know, before we ever put you know, put them on. The one in the store is built to go a little faster than that, right? It it's a different type of convection, um, convection cooker, specifically made for guys like me that are that are running full-time 24 hours a day, seven days a week indoors, right? And so we move air in it a little bit differently and and heat in it a little bit differently than we do. But the traditional pits that people are gonna have, I'm focusing on those because that's that's more what they have versus what what I use in the store. Um, the other thing that you really got to know about your pit is what is the wind direction on that pit. What did I just say? All right, for example, um I was I was talking about the past three pits a minute ago. Um, you got the firebox on one end, you got the smug stack on the other, uh down in the bottom, there's a half circle that's open between the two. So, what's gonna happen there? Um, fire's gonna burn, right? It's it's trying to get that chimney on the other side. So it's gonna bring heat and smoke up because it's gonna rise, you know, heat wants to rise, right? So the firebox is always low, it's gonna come up and then it's gonna go through the the shelves and whatever's on them and and create an atmosphere for it to leave, but it's gonna be moving, right? It's gonna be moving um right to left, always, okay. And so, and you get one shot to use it uh before it exits the top and it goes into the atmosphere. Um, and um, and so that's very important because when you know the direction, okay, now you know how to go trim your brisket. Okay, so I'm about to transition on you because I know what my peat does.

SPEAKER_01 8:16

Wait a minute, the direction of the wind influences which direction you trim your brisket, and put it on and put it on the pit.

SPEAKER_00 8:25

Okay, and I'm telling you the pro-secrets, I'm telling you the pro-secret stuff, right? Um, this is what this is what these eyeballs are looking at all the time, right? Um, and so now I can turn around and and you you I'm sure everybody that hears this, they've watched a million YouTube videos, so they know how to they they don't they know how to take the silver skin off the back, they know how to take the shark fin off, they know how to trim the fat cap and all this kind of thing, and they make it look the way they want to make it, they know how to put salt and pepper on it. Um but now you've got it sitting there on that cutting board, it's all ready to go. You you've got it all perfect. So now on a on a um uh a pass-through cooker that I just explained to you, right? You're gonna take the the side of the brisket that's got the um that's got the point on it, that's the double muscle side, right? So remember, just for remembering, um, the top muscle is very marbly, right? It's got a lot of fat in it, it kind of looks like a ribeye, and then underneath, and then moving out to the flat, that's the very lean piece, right? Or the secondary decal muscle is what they what it is. Okay, so I'm gonna take this big thick piece, right, where the two muscles are overlapping each other and it's got all the all the fat on the top of it, and I'm gonna put that in the direction that the that the smoke and the heat's coming from. Why do I want to do that? Because that's got a lot of mass, all right. And I've got to go for a long time with you know in that pit. And so if I did it, if I did it the other way, then the little thin side, there's the damn the camera again. Um, the little thin side that doesn't have much fat in it, it's taking the blunt of that heat and when touching it, right? And so, what's it gonna do? It's gonna dry out and get hard, right? And you're gonna lose half your brisket by the time you're done.

SPEAKER_01 10:18

Who'd have ever known? Oh my god.

SPEAKER_00 10:22

You have to move it around, you'd have to put that there, okay. And then you've got to learn, so now you've got that brisket on, you know how to do it, you've got that that brisket trimmed out, so it's aerodynamic. It works the same way as an airfoil, right? I'm like, I was just giving this class at the Birmingham Air Show this weekend. I was out there catering, and these guys were asking, you know, how do you do what you do? And I gave them the exact same talk I'm giving to you guys right now. I said you trim that brisket out, it's like an airfoil. It's got a big, it's got a big, nice leaning edge on it, and it goes down onto the narrow, and you put that where the wind goes, just like a just like an airplane flies, right? And then you gotta learn patience, you know. Um, keep that, don't worry about it. I mean, it's 200 to 250, just let the thing kind of gradually do its thing, don't get it in a hurry, you know. If you open the door all the time, we got an old saying, if you're looking, you ain't cooking, so keep it closed, right? Um, and just let it get happy. And if you're worried about it, if you're new at this game and you're worried about it, it's okay. Put a thermal probe right in the thickest part, all right, so that if you're moving too fast, you're gonna be able to see it because that brisket will naturally as it as it goes through its process, right? It's gonna go from zero to uh or whatever room temperature was um up to about 160, and it's gonna plateau. Okay, so if you're charting it on your graph like you're supposed to, right, um, you're gonna see it's gonna it's gonna be climbing, and you'll be really happy, it's climbing really slow, and it's gonna get up to about 160, and it's just gonna sit there. Okay, and this what for this freaks people out all the time. They go, Oh my god, what's wrong? No, that's what a brisket will do. You want it to stay at that 160. Okay, the longer it can stay there at that 160, the more flavor, the more bark you're you're putting in there, and you're not drying it out because you put it on the pit the right way. Okay, it's just sitting there, and those fats are doing the fat things, and the um um, and they're melting and it's integrating in with the um the salts, and the salts are are working with the with the pepper and the liquidization of that fat, right? And that internal marbolization is melting, and right you're putting more and more flavor in there, right? And and as the as the smoke penetrates, it reacts with the enzymes in the meat, and that's what and you're getting that really nice smokering, right? That goes on it as well. And um, but what a lot of folks will do is they'll see that plateau, that 160-degree plateau, they're going, it ain't moving, it ain't moving, something's wrong. And they go back there and they start throwing more wood on the fire, and they jack that puppy up, and they basically crowbar that thing out of out of that city. Ruin it, yeah, and uh they ruin it, and it gets hard, right? They go, you know, they're they're technically moving into a render state when they're not ready to render, okay? And um, it's because they haven't read it yet.

SPEAKER_01 13:23

Okay, stop. So wait, so at home, are you planning 12 hours ahead, just like you do at the store? These people are, I don't do this at home, but if I was doing a brisket at home, I would plan 12 hours at 160 for this brisket to cook and come out right. Is that what you're saying?

SPEAKER_00 13:40

No, I'm saying the the the brisket will will self-settle itself at 160. The pit overall is at 2200 to 250, somewhere around in there. You know, 225 is actually more ideal, you're right, than anything else. Um, but anyway, this is I'm telling you what the brisket will do, what the meat, what the flesh of the of the piece of meat will do. And um, and like I said, when people monitor it because they put the thermal probe in there, um, they see this plateau and they they don't understand what it is and they don't understand it's good for it to do that. And they walk back to the back of the pit, they make a bigger fire so they can move it through. No, don't do that. Let it just sit there, right? That's what you're trying to do. That's what you're trying to achieve.

SPEAKER_01 14:21

But for how long and what signs are you looking for? For how long? I'm sorry, for how long and what signs are you looking for to do something different?

SPEAKER_00 14:31

Um, pretty much I uh you get a feel for this again. I'm gonna come back. It's a knowing your pit. So, how long does it take your pit in that condition that I just described to you to create good bark, right? Which is you know the outside, right? And then to do about a quarter of an inch of uh smoker. How long does your pit take? Okay, because that's how long you're really trying to leave it on there. I'm not trying to finish it in the pit, right? What I'm trying to do is I'm trying to get that bark right and I'm trying to get that flavor to come from the melted fats, and I'm trying to get the uh the smokering in it. Okay, that's what I'm doing. And if it stays there at 160 degrees and doesn't move, I'm perfectly okay with that. And I'll tell you why. It's because after it's sat in there long enough, and and again, it's something that you train the eyes to, right? And you you can kind of touch it. Um, you might want to spritz it um and do different things with it like that to add some flavors. But the point is it's been sitting there and it's nowhere near ready to eat yet, but it's really flavorable. Because now uh, in whatever timeline that is, let's say we jump to that now. The next step. The next step is the wrap. Okay, and there's two basic ways to wrap depending on what you want to do with the bark. You can you can buy the pink butcher paper like we have there in the store. We we serve on it all the time.

SPEAKER_01 15:59

Um it's pink, no one knows, but whatever.

SPEAKER_00 16:03

No, it's made for barbecue. That's why it's pink. Okay, it's made by Orin Corporation, and it's made just for doing barbecue stuff, right? It's specifically, it's a horrible marketing color. It's designed to it's designed to breathe, right? And and do properly. Whereas the white bush of paper that you would normally find, like from a real butcher, right? If you if you look at that stuff, um, it's wax coated, right, on one side and paper on the other. And they do that so that juices and stuff don't get out when they wrap it before you take it off from the supermarket. But that's not what we're trying to do when we barbecue, we're trying to let let that paper be porous, but yet we want to hold enough heat in so that the steam, you know, superheats and therefore starts to render, and that's how you're gonna break down collagen. This is what's gonna make it soft, okay? And so you wrap there, or you can uh what we do to call the Texas crutch is you can wrap it in aluminum foil, and and it's really fun experiment to cook two of them on a if you're if your cooker's big enough, wrap one in foil, wrap one in paper, and see the difference, right? Because it's a different product when you depending on how you wrap them. Um and so we in a store we tune that, we tune that process, but for you know, for restaurants, and and that's the reason you always see us in the pans, right? Because we actually put them in pans and cover it with oil before we go into render. So now I've got it all wrapped and I've got it back on the pit. What am I gonna do next? Right? Well, I've got the bark like I like I want it, okay. And the smoke ring should be there, and I've melted fat for as long as I want. Now I'm gonna render it. Now, this is where I'm gonna turn it into that texture that everybody likes so much, okay? I'm gonna go back on that pit and I'm gonna crank if I'm doing it in the pit, I'm gonna go crank that pit up to about 320, 325.

unknown 17:58

Okay.

SPEAKER_00 17:59

I'm gonna start stoking it. Now remember, it's wrapped now, right? And one of my goal is to get it hot, right? And I've protected it because I put it in foil or I put it in paper. All right, so now that smoking heat is really hot, right? But what it's gonna start doing, it's gonna move the core temperature, right, of that brisket out of the 160, and it's gonna start going towards 200, and it's gonna go at a pretty fast pace. Okay. So you got to watch it because what you want to what I do and what I recommend for you to do is you're watching that thermal probe. Um, and when I hit when I hit 206 or 207, right, with that probe in the in the core of the of the thickest spot, I will hold it there, I will force that pit to hold it there for I don't know, 10 minutes, 10, 15 minutes, depends on how long it takes me to drink a beer. Um, and then um, and then that's it. Okay, it's there. All right, and um you go grab that thing, um, you go and you if you really want to make it great, you go get your ice chest, right? Nothing in it, okay, just an ice chest. You you take it wrapped and everything, you go put it in an ice chest, you you close it up and you go sit on it. You sit on it for a couple hours. Okay, just let that thing do it do its own magic to itself, right? Because it's really hot. You've had it up there at 207 in those cores, right? That means the outside's even hotter and it's just juices just running everywhere, right? Pro tip. I actually like putting it in a pan before I put it down in the in the um um uh in the in the ice chest, right? Because what I want to do is I want to capture all those juices that are coming out of it because as it slowly cools because it's in an ice chest, um, it will start to suck that juice back up inside it. Okay, and because now there's this big void in it because you you basically have melted all the collagen. The collagen is the little fibers that uh that sit between the red muscle material, right? Um, and then so that creates a void, and so as it cools, it'll start to pull that stuff back up. And that's even more flavor, okay. And after it's been a couple hours and that thing is down to you know maybe 140, something like that. If you're you then you're ready to serve. You take that thing out of the paper. That paper is just dripping, just like you see on TV, it's just dripping with juice, right? And I love taking that out, and I take that paper and I squeeze that juice all back over the top of it, right? And you'll do that, you'll do that cut, and it'll be jiggly before you cut it. You can wiggle if you if you touch it and and try to poke it and stuff, it'll wiggle. It's very gelatinous, right? And uh very loose. And you can you can cut it and or separate the two muscles like like we do at the store, or um any way you really want to serve it, but it's brisket at that point, it's not hard. It it you know it did all the right things, and um, and so understand. So I'm gonna recap because it's it's been a bit. Um, you got to know your pit. You got to know how your pit functions, you gotta know how it holds heat, you gotta know how the airflow goes, you got to know how hot that airflow is, right? Different, uh, started out by telling you different humidity factors in the air, different biometric pressures will bury that a little bit, okay. Yeah, and you have to deal with that through the fire and through your control air air control vents in order to manage that. Um, it becomes instinctful after you do this a bunch. Um you've got to trim it out right so it's very aerodynamic. You gotta you gotta move it to the correct the correct speed through the thermal cycle. You've got to render it right at the right temperature, hold it long enough, and then let it cool or let it let it bring itself down very slowly and naturally inside of a inside of an org uh uh an ice chest or something that can hold that heat and just let it out very slowly. Right. And that's the resting phase. Right. And that's when it kind of firms up, sucks that juice back up in there, and you're ready to eat. And so all that for me in the store, um, you know, with with as many as much as we may, you know, we have a large mass in the pit all the time, so it doesn't really move as smoothly as I just described. And so it's really in our store, it's a 24-hour process, right? We start at 5 30 in the morning, by 5 30 in the afternoon, we're done with the smoke pit. We've got them wrapped, we've got them over in the render ovens. Um, and by the way, I want to add that to it. I gave you the example of just rendering there in the pit. There is absolutely nothing wrong when you've wrapped it just to put it in a tray and go in the house and put it in your oven. All right, it's going to do the same thing because you've got it wrapped. So the smoke and the and the uh and the heat and the stuff that's that's in the pit, that's just for show what you wrap. It it does nothing anymore.

SPEAKER_01 22:59

Okay. So for at-home people doing this, what can go wrong? And what are the kind of things that you can fix? And what are the kind of things where you just have to call it a day? Like if it comes out too dry, aren't you kind of just you're screwed?

SPEAKER_00 23:15

That's it, it just is what it is. You move too fast, right? And you you know what was happening, the reason it got dry was because you melted that fat too fast, you didn't have it wrapped, so it didn't capture the steam, right? And it just evaporated into the air, and the more evaporation you got, the drier it gets, right?

SPEAKER_01 23:34

Well if it's too moist, it's gone. Go ahead. Sorry.

SPEAKER_00 23:39

I said, and that's a problem because the uh the flat already doesn't have any meat or it doesn't have any fat in it. It's it's it's lean like a sirloin, right? And so if if if you've let all the all the uh all the juice go away, yeah, there's there's no recovery from that. Start over.

SPEAKER_01 23:57

Okay, and then what if it's just falling apart? It's falling apart and just a big gooey mess. Is that ever a bad thing, or is that just really moist brisket?

SPEAKER_00 24:06

No, um, that is what we call stew meat, and that's because you rendered too long and too hot. Remember, I told you it's 206, 207, 10 minutes, done. Right? You just want to hold it at those templates long enough to make sure that you got good uh good continuity of uh texture throughout the whole brisket, and then you get it in an ice chest and let it rest.

SPEAKER_01 24:31

Man, it's just a lot. You need to write a book, Derry. Dairy, will you please write a book?

SPEAKER_00 24:37

One of these days.

SPEAKER_01 24:38

Maybe you give me the so it's all written down for all of us, and we don't have to go back to our notes all the time.

SPEAKER_00 24:47

I've told you guys before, you know, when I was when I was rampant, I did this stuff as a kid, but when I got really serious about it, I spent, you know, weekend after weekend after week. I think I added it up one time, it was like 20,000 hours I spent at that pit playing with these with these parameters, doing one or two things at a time so I could keep track of it, writing my notebook, you know, doing doing all the things, and uh until until it became second nature with me, right? And now that I now that it's in my head, it's really easy because then I can move between pits and I can move between these things. I know what I'm trying to do. I'm very confident in it. And then um, and so I can adjust whatever I do based off whatever I see, right? And uh, but just like the just like the the trainers and stuff, you know, that that do the official courses, they tell you all these things, but listen to them, they're right. You gotta write this stuff down in the book. What did you do today? How did it come out, right?

SPEAKER_01 25:45

And and then brisket diary, brisket diaries.

SPEAKER_00 25:49

I'm gonna do it. Yeah, it's just brisket diaries, is what it is, you know, and then you only do one or two things at a time, right? For every every cook, um, so that you can get a feel for it.

SPEAKER_01 26:00

So you figure out what cooker you want, reverse, offset, vertical. You talked, you talked about the with the width of the steel and how crucial that is. I have never heard you talk about the wind and how you lay the brisket. That was brand new for me today. That's fascinating. Um, the thick muscle goes in the direction of the heat, which makes sense because if you don't do that, you're gonna dry the best part out really fast. Be patient. Okay, so is this the render stage here? Is this what if you're looking you ain't cooking? Is that is that that's just cooking, right? That's not rendering yet. That's not rendering.

SPEAKER_00 26:34

No, that's that's you being that's you being a patient, opening up that door to see what it's doing, right? Well, you're looking, you ain't cooking.

SPEAKER_01 26:42

So all right, and then raise it to 160 and hold. Talk about that. And you talked about the crucial aspect of the wrap and the wrap that you choose and using the right thing. Um, crank to put up to 325 for how long?

SPEAKER_00 27:01

I just said what did I say a minute ago? You know, 10 minutes, whatever it takes. 10, whatever it takes for you to drink a beer, and um it'll be about done.

SPEAKER_01 27:09

And then do you let it sit and then take it off and put it in the ice chest, or do you immediately put it in the ice chest?

SPEAKER_00 27:15

No, I immediately put it in the ice chest while it's really super hot, and uh close up, I usually take that ice chest and I sit on it so nobody can open it.

SPEAKER_01 27:25

I believe that probably with a beer, I can see you doing that, and then you when it's done, you pour the juices over it.

SPEAKER_00 27:32

Um hang on and captured all those juices, right?

SPEAKER_01 27:36

Yeah, and that's just going back, but and then it's pretty much ready to serve, right? I mean, you're done.

SPEAKER_00 27:42

You're done.

SPEAKER_01 27:43

Oh man, you need to do classes and walk people through this because I would never, even with notes, I don't think I would do it right. So, and I've been listening to you talk about brisket for about six years now. So, what does that say?

SPEAKER_00 27:56

There's a lot of things to it. If you're going to do restaurant quality, same thing every day, day in and day out, year after year, you gotta you get the process in your head perfectly because you're constantly making micro adjustments, and then yeah, there's some buffer space in it once you get really good at it. The guys there at the store, um, they pretty much know what's going on, they know what they can get by with and what they can't. They've ruined a lot of brisket, but they've made a lot of a lot of uh award-winning brisket too, you know. And we talk about that, Trevor and I talk about that, and the Carlton and I talk about that sometimes, and that uh, you know, yeah, we we really screwed that one up or we've really done done this one good, right?

SPEAKER_01 28:37

And you know, yeah, it's interesting. Do they ever go wrong? Do you ever have a whole batch just go wrong? Does anyone ever mess up?

SPEAKER_00 28:45

Not a whole batch, but um, you know, um people are pretty lenient as long as you get it close, you know. Uh we we are more critical on ourselves than you guys are critical on us, right? So we're we're way ahead of you when we know exactly what we cook. We we sample almost everything we cook all the time.

SPEAKER_01 29:05

So yeah, yeah.

SPEAKER_00 29:06

It's pretty rare that I don't I should faithfully say I eat barbecue every day.

SPEAKER_01 29:12

Wow. Yeah, it's pretty rare that I don't get perfect barbecue there. In fact, I don't know that I ever haven't had really good barbecue there. So all right. Well, we're at we're at a half hour. That was a lot of information. I took a lot of notes and um I'm happy to share it online with everyone. Um this will be on YouTube, it'll be stored on YouTube and it'll stay on the website. Um and so if you ever want to go back and listen to this, if you're welcome to do that. Uh thanks, Gary. Is there anything else that's going on at the store that you're burning to share? I know you just didn't.

SPEAKER_00 29:43

We had a fantastic time with the uh Burmerton Air Show. Um, you know, we do the uh we we partner with the organizers of that thing, and we do the president or they call it the presidential chalet or VIP tent, it's what I call it. Um we have uh 200 wonderful people in there and we're partying and they're eating good barbecue and we're just having a good old time, right? And and so um then I get to meet the uh then in the evening I feed the uh the pilots of the airstrope, um, which was was an absolute blast uh to get to meet. We uh this year they had a squadron of uh P51s, uh restored P51s out there doing their stuff. And those guys were, you know, and uh so we enjoyed meeting them and and and having fellowship with them. Um and then uh then we do Sunday. And so and then coming up this week, um, if you guys want to see us, uh we'll be out at SEML Park or Semmel Park um here in Gigarver. Uh it's the uh annual art festival. So we'll be up Saturday and Sunday uh serving bulk pork sandwiches and chicken sandwiches and chips and drinks and stuff. And having a good time, and and we'll we just we'd love seeing you come in, say you saw us and and say hi, and we'll sit around and tell big lies and have a good time.

SPEAKER_01 30:59

Yeah, I'll definitely be there. So all right. Well, thank you. It's always good to hear from you and hear about your expertise about cooking brisket. Um, you'll find this on the website in a few days, but it'll um it'll stay on YouTube, so you can re-access it on YouTube. So thanks for listening, and we'll talk to you again next month.

SPEAKER_00 31:15

Oh, I got one more. I forgot to say it.

SPEAKER_01 31:17

Oh no, oh no, okay.

SPEAKER_00 31:19

At the art festival, I have um all my authors are out there at one time, all right, at this art festival. So go by and see my author's tent over there because uh authors, yeah, okay. Yeah, we have the authors in the store. This is the one time that you'll see them all of them or the majority of them all at once in one one big double tent thing. Um, and uh, and so I know a lot of people here in the hard work and around the surrounding areas really love those those authors and I'd love to come in and talk to them. Um, so I highly encourage you to if you go to the art festival, go spend some time with the uh with the authors over there. Yeah, anyway, I want to make sure I got that plug in before I let everybody go.

SPEAKER_01 32:01

Yes, I'm sure Lucy thanks you, and all the authors thank you. So all right, well, very good. We'll see you at the art festival then this weekend. Thanks.

SPEAKER_00 32:09

See you guys.

SPEAKER_01 32:10

See ya.