[0:00] hey guys welcome to mad scientist
[0:01] barbecue i'm jeremy oder and today i'm
[0:02] going to tell you about the 12 most
[0:04] common brisket cooking mistakes
[0:09] brisket mistake number one cooking at
[0:12] the wrong temperature
[0:13] now this happens all the time because
[0:17] usually people aren't cooking on the
[0:19] same type of smoker
[0:20] as they might see somebody else cooking
[0:21] on in a video for instance
[0:23] there are probably very few people out
[0:25] there who cook on a thousand gallon pit
[0:26] like aaron franklin does
[0:28] he's going to cook at 275 285 and he's
[0:31] going to get very different results than
[0:32] if you try to cook at those temperatures
[0:33] on your weber kettle so the point is
[0:36] this
[0:37] figure out the right temperature for
[0:38] your smoker and you're going to have
[0:40] much better results now
[0:42] franklin can cook a lot hotter on his
[0:44] pit because he has so much convection
[0:45] moving through there that it's
[0:46] constantly cooling the brisket and as a
[0:48] matter of fact if you tried to cook a
[0:49] brisket at 225 it would take him
[0:51] 27 28 hours so this one isn't quite as
[0:55] extreme
[0:55] but it's pretty close so for me i gotta
[0:57] cook it 275 or else my brisket's going
[0:59] to take forever to get done
[1:01] now if you have say a pellet grill if
[1:04] you cook at 275 you're probably going to
[1:05] burn your brisket
[1:06] so it's usually smarter on a pellet
[1:08] grill to cook at 225
[1:10] or if you have a green egg i would
[1:12] suggest something like 225 because
[1:14] there's not tons of air rushing past
[1:16] that brisket to cool it down all the
[1:17] time so
[1:19] basic guideline okay a small offset 250
[1:22] is good
[1:22] a big offset 275 is good ceramic
[1:26] cooker like a kamado joe or big green
[1:27] egg i'd recommend 225
[1:29] i'd also recommend 225 for pellet grills
[1:31] and then on a weber smoky mountain or a
[1:33] weber kettle i would say
[1:35] 225 up to 250 if you're really trying to
[1:37] rush it you can go hotter up to 275
[1:40] and you probably won't burn anything but
[1:42] the best temperature for flavor and
[1:44] results would be
[1:44] the 225 to 250. mistake number two
[1:48] using the wrong rub when people cook
[1:51] barbecue
[1:52] they either tend to go in two directions
[1:54] there are two extremes
[1:55] one is they want to use a rub that has
[1:58] tons of flavors in it and they may even
[2:00] combine two or three different rubs just
[2:01] to try to pack as much flavor on the
[2:03] exterior surface
[2:04] of the brisket as possible and then
[2:05] other people will go to
[2:07] ultimate simplicity just salt and pepper
[2:09] now
[2:10] the correct answer depends on the kind
[2:12] of cooker you're using again
[2:14] so if you're using a big offset salt and
[2:16] pepper you're going to be totally fine
[2:17] there's going to be so much flavor that
[2:19] accumulates on the exterior surface of
[2:20] that brisket that you're not going to be
[2:22] wanting for anything else
[2:23] now if you're using something that
[2:25] doesn't produce a ton of smoke flavor
[2:26] don't hate me pellet grill users but
[2:28] pellet grills just don't produce as much
[2:30] flavor as a big offset
[2:32] it can still produce great flavor and it
[2:34] can still produce a good amount of that
[2:35] flavor
[2:36] but you may want to supplement with more
[2:38] things more spices
[2:39] in that rub but i would caution you
[2:41] against using
[2:43] too much and covering the whole surface
[2:45] so that smoke flavor doesn't really
[2:46] penetrate
[2:47] so i would say find a happy medium so
[2:51] if you're using a big offset then you
[2:52] add salt and pepper all the way to go or
[2:54] even a small offset salt and pepper
[2:56] you're going to be totally fine but if
[2:57] you're cooking on another kind of smoker
[2:59] i would say keep the rub simple so you
[3:02] can add more things like
[3:03] onion and garlic maybe dry mustard
[3:04] powder things that you like
[3:06] or some chilies but don't go so heavy
[3:08] with the rub especially with the fine
[3:10] particles
[3:10] that it covers up the surface and you
[3:12] don't get the smoke flavor that's the
[3:13] whole reason
[3:14] you're barbecuing in the first place all
[3:16] right mistake number three and this
[3:18] is a big one and it's true no matter
[3:21] what kind of smoker you're using
[3:22] okay it is not allowing yourself enough
[3:24] time before you have to serve the food
[3:27] this has inevitably gotten everybody who
[3:29] barbecues well i would presume
[3:31] almost everybody who barbecues if not
[3:32] everyone because a lot of times you'll
[3:35] say
[3:35] you know what i think it's going to take
[3:36] about you know 10 hours to do this cook
[3:39] and then i'll let it rest for an hour
[3:41] and then the guests will be there about
[3:42] 30 minutes after that it's all going to
[3:44] be fine
[3:44] but the problem with doing outdoor
[3:46] cooking is that you can never
[3:48] really predict exactly how the cook is
[3:50] going to go sometimes you'll have a
[3:51] brisket that stalls out forever and
[3:53] doesn't want to finish sometimes you
[3:54] have a brisket that gets done two hours
[3:55] early
[3:56] so what i would say is if you're trying
[3:57] to feed guests make sure you give
[3:59] yourself
[4:00] more than enough time so you could
[4:02] calculate exactly how long you think
[4:03] it's going to take
[4:04] i would say add an extra two and a half
[4:06] hours to that
[4:07] and then you're safe because you can
[4:08] always let the brisket rest for a little
[4:10] longer
[4:11] but if you don't give it time to finish
[4:13] then you're going to have hungry guests
[4:15] and you're either going to make them
[4:17] wait too long
[4:18] or you're going to serve something
[4:19] that's not quite done both circumstances
[4:21] provide
[4:22] less than ideal results mistake number
[4:24] four not allowing your brisket to rest
[4:26] long enough now this is something that
[4:28] gets overlooked a ton
[4:30] in backyard cooks but it's something
[4:32] that's very important to the
[4:33] og pit masters if you go to places like
[4:36] memphis or
[4:37] the central texas region as a matter of
[4:39] fact when i went to austin the last time
[4:41] when i was hanging out with the guys who
[4:42] were running pits
[4:43] most of the time they didn't give a crap
[4:45] what what i was using they didn't care
[4:47] about the rub i was using you know what
[4:48] they talked to me about they talked to
[4:49] me about
[4:49] rest times and how i rest my brisket and
[4:52] a lot of those guys are resting for six
[4:54] eight 10 even 12 hours before they serve
[4:57] the meat
[4:58] and there's good reason for it because
[5:00] resting it allows
[5:01] the rendered fat inside the meat to
[5:03] distribute really well you're going to
[5:04] have
[5:05] brisket that's more moist and it's going
[5:07] to be the right level of tenderness if
[5:09] you rest it properly like that so what i
[5:10] would suggest for most backyard smokers
[5:13] is this if you cook is eight hours or
[5:15] less
[5:16] say you have a small cooker and it just
[5:18] cooks quickly and you
[5:20] finish up in eight hours what i would do
[5:22] is upon removing that brisket
[5:24] i would take it put it in a cooler and
[5:26] allow it to stay hot in there and slowly
[5:29] come down in temperature
[5:30] if your cook takes between 8 to 12 hours
[5:32] what i would suggest
[5:34] is you pull the brisket you let it come
[5:36] down to about 180 degrees then
[5:38] allow it to rest in a cooler if your
[5:40] cook takes 12 hours plus
[5:42] i would suggest pulling the brisket
[5:44] allowing it to cool to
[5:46] 165 170 and then place it in the cooler
[5:49] to slowly come down to a serving
[5:51] temperature of about 145 degrees or so
[5:54] and the reason that i give different
[5:56] rest protocols for different times of
[5:58] cooking is because
[5:59] the longer the cook takes the more time
[6:01] that brisket is spent at a high
[6:02] temperature
[6:03] which is kind of the reverse of resting
[6:05] for a long time afterward
[6:07] so if you have a long cook time you
[6:09] already have some rest period built in
[6:11] but you want to make sure that you have
[6:13] ample time for everything to distribute
[6:15] and everything to kind of equalize in
[6:17] that brisket before you actually slice
[6:19] it
[6:19] you don't want to cut into the brisket
[6:20] too hot and you don't want to let it
[6:22] cool too much
[6:22] but if you serve it at about 145 degrees
[6:25] with a nice long rest
[6:26] minimum of one hour you should really
[6:29] strive for at least two hours of rest
[6:31] then you're going to be pleasantly
[6:32] surprised with how much better the
[6:34] product is
[6:34] than when you just pull it out let it
[6:36] cool down quickly and slice into it
[6:38] big mistake number five is making
[6:40] changes that are too big
[6:42] what i mean by that is this when you're
[6:44] doing a brisket
[6:46] right unless the last time you did it
[6:47] was a complete horror show and
[6:49] everything was a complete disaster
[6:51] don't change everything so i know some
[6:53] people will do a brisket one way and
[6:55] then they'll change
[6:56] everything about how they did it so
[6:58] they'll change the temperature that they
[6:59] were cooking at
[7:00] they're gonna change the rub they're
[7:01] going to change the injection or they're
[7:02] going to
[7:04] not inject when they did the time before
[7:06] and they're going to do different wood
[7:08] everything is different they're going to
[7:09] go with a water pan when they didn't
[7:11] have one last time
[7:12] so essentially what you're going to find
[7:14] out is if you make those big changes
[7:16] you're not really going to know how to
[7:18] deal with all those changes at the same
[7:19] time
[7:20] and then also if it turns out that you
[7:22] do one and it's good or it's bad
[7:24] you're not going to know what thing
[7:26] affected that cook
[7:27] so if you make small changes and you
[7:29] kind of have a slow progression toward
[7:31] the exact kind of brisket you want to
[7:32] make you're going to be much more
[7:34] successful
[7:34] than doing wild and crazy things each
[7:36] time because you're not going to have
[7:38] the consistency or the experience with
[7:40] all those different changes to make sure
[7:41] that you produce the best brisket
[7:43] possible
[7:43] now from a science perspective we want
[7:45] to control as many things as possible
[7:47] because when you're doing outdoor
[7:48] cooking there are a lot of things that
[7:49] you don't have control over
[7:50] you don't have control over the
[7:52] temperature outside you don't have
[7:53] control over the humidity outside
[7:54] you don't have control over every aspect
[7:56] of what's in each piece of wood
[7:58] because they're all a little bit
[7:59] different the moisture content might
[8:01] vary from one piece to the next
[8:02] so in order to have as much control over
[8:05] your final outcome
[8:06] as possible only change one tiny thing
[8:09] at a time
[8:10] so that way you don't have wild swings
[8:12] in the quality of what you make
[8:14] brisket mistake number six looking for
[8:16] the wrong
[8:17] signs in your brisket what i mean by
[8:19] that is people are going to look for
[8:22] usually one of two things before they
[8:24] wrap and they usually
[8:26] look at the temperature and for most
[8:28] people that's the only thing that
[8:29] they're really checking
[8:30] and the second thing that they'll look
[8:31] for is time so a new brisket smoker
[8:34] might think
[8:34] oh i should leave it on the smoker for
[8:37] four hours before i wrap it or
[8:39] whatever they have been told it's not
[8:41] about time
[8:42] and then it's also not ultimately about
[8:44] temperature even though that's a part of
[8:45] it
[8:45] what i would suggest is there are five
[8:47] things to look for
[8:49] before you wrap your brisket and i'm
[8:50] gonna break them down pretty simply as
[8:52] simply as i can
[8:52] for you right now number one color
[8:56] this is going to be your proxy for how
[8:59] much smoke flavor
[9:00] you put on the brisket so the darker the
[9:01] brisket generally speaking
[9:03] the more smoke flavor you have on it so
[9:05] you want to make sure you have a good
[9:06] amount of smoke flavor because that's
[9:08] the whole reason you put it in a cooker
[9:09] and not in an oven anyway
[9:11] number two we'll look at the bark itself
[9:13] so if you have a build up
[9:15] of stuff on the exterior surface where
[9:17] you have a combination of the rub that
[9:18] you use
[9:19] the fat render and the meat itself
[9:22] kind of all turned into this delicious
[9:25] covering on your brisket
[9:27] when you have a good bark on the
[9:28] exterior and once you've had good bark
[9:30] you'll know exactly what i'm talking
[9:31] about
[9:31] once you have that on the outside that's
[9:33] one of the necessary conditions before
[9:35] you wrap
[9:36] number three is going to be this despite
[9:39] what you may believe
[9:39] you actually want your brisket to sweat
[9:41] out a bunch of water in the cooking
[9:43] process
[9:44] so you lose a bunch of the water and the
[9:46] brisket shrinks down in size
[9:48] so for me when i see that the brisket
[9:50] has shrunk about 40
[9:51] that's the sign for me telling me it's
[9:53] time to wrap now what can happen is
[9:55] if you don't allow it to sweat out
[9:57] enough water before wrapping
[9:58] it will fill the wrap itself with lots
[10:01] of moisture and you get the soupy stuff
[10:03] that washes off all the bark that you
[10:04] worked so hard to create
[10:06] you don't want that make sure that your
[10:07] brisket loses enough water
[10:09] and as a consequence concentrates that
[10:12] flavor
[10:12] and then you're going to have a better
[10:14] bark and a better brisket in the end
[10:16] number four fat render this is something
[10:18] i get asked about all the time
[10:20] what i talk about when i say rendered
[10:21] fat is when the fat on top of the
[10:23] brisket turns yellow and when you poke
[10:25] it
[10:25] there's not resistance it doesn't bounce
[10:27] back like rubber
[10:28] it goes and your finger just pokes in it
[10:31] you look at it it's yellow it's soft
[10:33] that is rendered fat when the fat has
[10:35] rendered that's another key
[10:36] you have to look for before wrapping
[10:38] your brisket and then finally number
[10:40] five
[10:40] is temperature now temperature isn't the
[10:42] be-all end-all
[10:44] of when it's time to wrap but it's one
[10:47] component that i look for
[10:48] and it's usually the one that i look for
[10:49] last so basically i'll check those other
[10:52] four things
[10:52] and when they're all the way i want them
[10:54] then i'll check the temperature
[10:56] and it just tells me that i'm not crazy
[10:59] you know it's just a kind of a fail-safe
[11:01] for me to make sure that
[11:02] i'm not just way off base with where i
[11:04] think this brisket is in its cooking
[11:06] process
[11:06] so i will tempt the point and i'll tempt
[11:08] the flat and usually the temperature
[11:10] that comes up
[11:11] is anywhere between 175 to 185
[11:15] that's when i usually end up wrapping
[11:16] briskets i've wrapped them as low as
[11:18] 161.
[11:19] i've wrapped them as high as 195 but
[11:22] usually
[11:23] the way it works out when i've got to
[11:24] cook everything's going right it's
[11:26] between 175 and 185
[11:28] that all those four other things show up
[11:30] and so if you're not
[11:31] super confident about identifying those
[11:33] other four characteristics
[11:34] you can use temperature as a best guess
[11:36] to figure out when it's time to wrap
[11:39] bonus tip if you don't have a digital
[11:41] instant read thermometer
[11:43] get one it will save you money in meat
[11:45] that you don't ruin
[11:47] so a lot of people like to use leave-in
[11:48] probes when i'm cooking say 20 briskets
[11:50] on here
[11:51] i'm not going to stick in 20 probes but
[11:54] what you get with a digital instant read
[11:57] thermometer that you just poke in
[11:58] is two things number one is you don't
[12:00] have to deal with a bunch of wires and a
[12:01] bunch of
[12:02] hassle to use it it's very simple it's
[12:04] very compact
[12:05] number two is when you actually poke in
[12:07] the probe
[12:08] you can get a feel for the texture of
[12:10] the meat so there are going to be times
[12:12] when you poke a brisket you're like oh
[12:13] that feels great it's like
[12:15] softened butter this guy is done then
[12:17] other times you try to poke it in you're
[12:18] like oh this is still really tough this
[12:20] is going to need more time
[12:21] i don't even care what the thermometer
[12:22] says i know by virtue of the feel of
[12:24] this brisket
[12:25] that it's not ready yet and by the way
[12:27] my favorite digital instrument
[12:28] thermometer is the thermapen
[12:29] i've had a bunch of them in the past and
[12:32] i've spent more money
[12:33] on those other cheap ones because they
[12:34] break or they rust
[12:36] or they get wet then i spent on one
[12:38] thermal pen that has lasted me
[12:40] without any problems at all so if you're
[12:42] interested in one of those i'll put a
[12:43] link in the description down below
[12:45] brisket mistake number seven this is a
[12:46] quick one when you're spraying your
[12:48] brisket
[12:49] don't spray the fat because you want the
[12:51] fat to get hot you want it to render
[12:53] you spray the meat to protect it the fat
[12:55] doesn't need any protecting so spray the
[12:57] meat if you get some of the spray on the
[12:58] fat it's not the end of the world
[13:00] it's just counterproductive to the
[13:01] ultimate ends of rendered fat and moist
[13:03] brisket
[13:04] without burning any of the meat so spray
[13:06] the meat not the fat
[13:08] brisket mistake number eight over
[13:09] smoking or under smoking
[13:11] the meat now this comes down to knowing
[13:14] your cooker and how much wood you can
[13:15] use
[13:16] before you get too much smoke flavor and
[13:19] it starts to taste
[13:20] bitter and not enjoyable so on something
[13:22] like an offset like this
[13:24] there's no amount of smoke flavor that
[13:25] i've ever had come off of this thing
[13:28] that i would say is too much or
[13:29] anything other than oh that tastes
[13:31] really good i want more of it
[13:32] there are other smokers so if you're
[13:34] using something that kind of smolders
[13:35] wood chunks you can
[13:36] definitely oversmoke the meat i know
[13:38] when i first started barbecuing i did
[13:40] that because i thought if smoke is good
[13:41] more smoke is better
[13:43] but that's not always the case so use
[13:45] those other clues
[13:46] like the color of the brisket and the
[13:48] kind of bark you're forming to figure
[13:50] out how much smoke you're actually
[13:51] putting on the meat and don't over smoke
[13:53] it
[13:53] mistake number nine wild temperature
[13:56] swings now they're going to be some
[13:57] cookers where this isn't a problem if
[13:58] you've got a pellet smoker
[13:59] you're not going to be having huge
[14:01] temperature swings you're good you can
[14:02] skip this one move on to the next tip
[14:05] but if you have an offset smoker it's so
[14:08] so important that you
[14:09] keep the temperature consistent because
[14:12] if you let your fire die down
[14:13] not only are you not cooking during that
[14:15] time the brisket is cooling off
[14:16] so say you fall asleep for an hour not
[14:18] only were you not cooking that brisket
[14:20] for that hour
[14:20] for an hour the brisket was going down
[14:22] in temperature so you've lost more than
[14:24] just the hour you fell asleep
[14:25] so keep the temperature consistent for
[14:27] that reason number two
[14:28] is if you have wild temperature swings
[14:30] way up and way down
[14:31] you're going to end up burning parts of
[14:33] the brisket and you're not going to get
[14:34] the consistent level of doneness from
[14:36] one side to the other
[14:37] that you want so if you can stay you
[14:39] know plus or minus probably
[14:41] 20 degrees you'll be good right on uh
[14:44] 500 like this you can stay
[14:45] plus or minus 10. uh on a thousand
[14:48] gallon you could probably stay plus or
[14:49] minus five
[14:50] but the smaller the smoker the harder
[14:52] that battle is but the more you work at
[14:54] it the better your results are going to
[14:55] be
[14:56] brisket mistake number 10 getting low
[14:58] quality meat now
[14:59] as in many things in life you get what
[15:02] you pay for
[15:03] when you buy meat so get the best
[15:06] brisket you can afford now if you can
[15:08] afford
[15:09] you know wagyu beef then by all means
[15:11] get wag view beef
[15:12] but that's really expensive you don't
[15:14] have to get wagyu beef to make great
[15:16] brisket
[15:17] so i would say get at least choice
[15:20] because otherwise you're setting
[15:21] yourself up for failure if you get
[15:22] select brisket it's going to be really
[15:23] really really tough to make great
[15:25] brisket you have to really know what
[15:26] you're doing
[15:27] and so these are common mistakes to
[15:28] avoid so i'm guessing that the people
[15:30] who are watching this
[15:31] don't have tons and tons and tons of
[15:33] experience cooking brisket so i'd say
[15:34] get at least choice if you can get prime
[15:37] get prime
[15:38] so most people have access to a costco
[15:39] where they live and at costco you can
[15:41] get prime briskets for
[15:43] not too much money so you can probably
[15:44] spend about 60 bucks and get a prime
[15:47] brisket now with that you can actually
[15:49] make tremendously good barbecue
[15:51] and you don't have to feel like you're
[15:53] sacrificing or compromising on meat
[15:54] quality
[15:55] and you give yourself the best chance to
[15:56] make a good brisket in the end by
[15:58] starting off
[15:59] with the best meat from the beginning
[16:02] now that rule for meat quality
[16:03] generally holds true for all kinds of
[16:05] meat no matter what it is
[16:07] but sometimes there are exceptions for
[16:08] instance the best beef rib that i've
[16:10] ever made and my wife's favorite that
[16:11] i've ever made
[16:12] was a choice beef rib but we had the
[16:14] benefit there of it being a beef short
[16:15] rib that's already packed with fat and
[16:17] it just happened to be
[16:18] the stars aligned to make that a perfect
[16:21] beef rib so
[16:22] you don't have to give up on making
[16:24] great brisket if you can't find prime
[16:26] but prime is going to give you the best
[16:27] chance of making good stuff in the end
[16:29] mistake number 11 is wrapping improperly
[16:32] and what i mean by that is
[16:34] pretty simple when you wrap the brisket
[16:36] whatever you're using to wrap
[16:37] do it well so if you're using foil make
[16:40] it nice and tight you don't want a bunch
[16:42] of steam escaping
[16:43] because if you're using foil you're
[16:45] doing it specifically to trap all that
[16:46] steam in there
[16:47] don't let it escape or else the wrapping
[16:49] isn't going to do exactly what you want
[16:50] it to do
[16:51] with paper a lot of times people will
[16:53] wrap it loosely the first time i tried
[16:54] to wrap it in paper i just wrapped it
[16:55] loosely and
[16:56] it was leaking everywhere and it didn't
[16:59] really work
[17:00] it kind of protected the meat a little
[17:01] bit but it was awful i would not
[17:03] recommend it so i'd say
[17:05] wrap it tightly and wrap it well because
[17:08] that way you're going to achieve exactly
[17:10] what the purpose of the wrap
[17:11] is in the end last but not least
[17:14] mistake number 12 improperly trimming
[17:17] your brisket now there are two extremes
[17:19] with this one as well
[17:20] some people try to trim off every bit of
[17:22] fat on the whole brisket
[17:23] and then they put it in the smoker and
[17:25] it comes out dry and they can't figure
[17:26] it out
[17:27] they're like what is wrong because maybe
[17:28] they saw somebody else do it don't
[17:30] do that if you're trying to smoke your
[17:32] brisket that's a bad idea also some
[17:34] people
[17:34] are very very reluctant to trim off
[17:37] parts of the brisket
[17:38] because you spent good money on this
[17:39] thing you don't want to waste any of it
[17:41] but what i would say is this
[17:42] you're going to be better off trimming
[17:44] pieces off and then using it for burgers
[17:46] or sausages
[17:46] or some purpose where it's really going
[17:48] to shine instead of leaving it on the
[17:50] brisket
[17:50] where it could burn or dry out in the
[17:52] end you don't want to have any part of
[17:53] that brisket
[17:54] be something that's dried or crusty or
[17:56] burnt what you want is delicious
[17:58] succulent brisket in the end and one
[18:00] more thing i want to say about people
[18:01] who are too reluctant to trim
[18:04] my advice to you is be merciless when
[18:07] you're trimming the flat
[18:08] so if you see a big chunk of meat that
[18:10] juts out from the flat and you think i
[18:12] can probably survive i would say be
[18:14] merciless take it off
[18:16] and you're probably going to have a
[18:17] better result in the end i hope these
[18:18] tips helped you guys out
[18:20] and good luck if you're smoking a
[18:21] brisket for labor day i'm going to be
[18:23] doing it too
[18:24] and maybe i'll post some pictures on
[18:25] instagram also you can follow me on
[18:27] instagram
[18:27] mad scientist barbecue and if you
[18:29] enjoyed the video hit the like button
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[18:33] every time i put out new content
[18:35] i'll see you guys next time hey reggie
[18:39] the 12 most common brisket mistakes
[18:43] now i'm trying again the thing in the
[18:45] way
[18:48] there are lots of things that are
[18:49] changing the him okay
[18:51] ready this is number six okay
[18:54] okay okay okay but prime is gonna get
[18:58] okay last but not the knees try again
[19:02] ready