12 Brisket Mistakes Everyone Should Avoid

[00:00] hey guys welcome to mad scientist

[00:01] barbecue i'm jeremy oder and today i'm

[00:02] going to tell you about the 12 most

[00:04] common brisket cooking mistakes

[00:09] brisket mistake number one cooking at

[00:12] the wrong temperature

[00:13] now this happens all the time because

[00:17] usually people aren't cooking on the

[00:19] same type of smoker

[00:20] as they might see somebody else cooking

[00:21] on in a video for instance

[00:23] there are probably very few people out

[00:25] there who cook on a thousand gallon pit

[00:26] like aaron franklin does

[00:28] he's going to cook at 275 285 and he's

[00:31] going to get very different results than

[00:32] if you try to cook at those temperatures

[00:33] on your weber kettle so the point is

[00:36] this

[00:37] figure out the right temperature for

[00:38] your smoker and you're going to have

[00:40] much better results now

[00:42] franklin can cook a lot hotter on his

[00:44] pit because he has so much convection

[00:45] moving through there that it's

[00:46] constantly cooling the brisket and as a

[00:48] matter of fact if you tried to cook a

[00:49] brisket at 225 it would take him

[00:51] 27 28 hours so this one isn't quite as

[00:55] extreme

[00:55] but it's pretty close so for me i gotta

[00:57] cook it 275 or else my brisket's going

[00:59] to take forever to get done

[01:01] now if you have say a pellet grill if

[01:04] you cook at 275 you're probably going to

[01:05] burn your brisket

[01:06] so it's usually smarter on a pellet

[01:08] grill to cook at 225

[01:10] or if you have a green egg i would

[01:12] suggest something like 225 because

[01:14] there's not tons of air rushing past

[01:16] that brisket to cool it down all the

[01:17] time so

[01:19] basic guideline okay a small offset 250

[01:22] is good

[01:22] a big offset 275 is good ceramic

[01:26] cooker like a kamado joe or big green

[01:27] egg i'd recommend 225

[01:29] i'd also recommend 225 for pellet grills

[01:31] and then on a weber smoky mountain or a

[01:33] weber kettle i would say

[01:35] 225 up to 250 if you're really trying to

[01:37] rush it you can go hotter up to 275

[01:40] and you probably won't burn anything but

[01:42] the best temperature for flavor and

[01:44] results would be

[01:44] the 225 to 250. mistake number two

[01:48] using the wrong rub when people cook

[01:51] barbecue

[01:52] they either tend to go in two directions

[01:54] there are two extremes

[01:55] one is they want to use a rub that has

[01:58] tons of flavors in it and they may even

[02:00] combine two or three different rubs just

[02:01] to try to pack as much flavor on the

[02:03] exterior surface

[02:04] of the brisket as possible and then

[02:05] other people will go to

[02:07] ultimate simplicity just salt and pepper

[02:09] now

[02:10] the correct answer depends on the kind

[02:12] of cooker you're using again

[02:14] so if you're using a big offset salt and

[02:16] pepper you're going to be totally fine

[02:17] there's going to be so much flavor that

[02:19] accumulates on the exterior surface of

[02:20] that brisket that you're not going to be

[02:22] wanting for anything else

[02:23] now if you're using something that

[02:25] doesn't produce a ton of smoke flavor

[02:26] don't hate me pellet grill users but

[02:28] pellet grills just don't produce as much

[02:30] flavor as a big offset

[02:32] it can still produce great flavor and it

[02:34] can still produce a good amount of that

[02:35] flavor

[02:36] but you may want to supplement with more

[02:38] things more spices

[02:39] in that rub but i would caution you

[02:41] against using

[02:43] too much and covering the whole surface

[02:45] so that smoke flavor doesn't really

[02:46] penetrate

[02:47] so i would say find a happy medium so

[02:51] if you're using a big offset then you

[02:52] add salt and pepper all the way to go or

[02:54] even a small offset salt and pepper

[02:56] you're going to be totally fine but if

[02:57] you're cooking on another kind of smoker

[02:59] i would say keep the rub simple so you

[03:02] can add more things like

[03:03] onion and garlic maybe dry mustard

[03:04] powder things that you like

[03:06] or some chilies but don't go so heavy

[03:08] with the rub especially with the fine

[03:10] particles

[03:10] that it covers up the surface and you

[03:12] don't get the smoke flavor that's the

[03:13] whole reason

[03:14] you're barbecuing in the first place all

[03:16] right mistake number three and this

[03:18] is a big one and it's true no matter

[03:21] what kind of smoker you're using

[03:22] okay it is not allowing yourself enough

[03:24] time before you have to serve the food

[03:27] this has inevitably gotten everybody who

[03:29] barbecues well i would presume

[03:31] almost everybody who barbecues if not

[03:32] everyone because a lot of times you'll

[03:35] say

[03:35] you know what i think it's going to take

[03:36] about you know 10 hours to do this cook

[03:39] and then i'll let it rest for an hour

[03:41] and then the guests will be there about

[03:42] 30 minutes after that it's all going to

[03:44] be fine

[03:44] but the problem with doing outdoor

[03:46] cooking is that you can never

[03:48] really predict exactly how the cook is

[03:50] going to go sometimes you'll have a

[03:51] brisket that stalls out forever and

[03:53] doesn't want to finish sometimes you

[03:54] have a brisket that gets done two hours

[03:55] early

[03:56] so what i would say is if you're trying

[03:57] to feed guests make sure you give

[03:59] yourself

[04:00] more than enough time so you could

[04:02] calculate exactly how long you think

[04:03] it's going to take

[04:04] i would say add an extra two and a half

[04:06] hours to that

[04:07] and then you're safe because you can

[04:08] always let the brisket rest for a little

[04:10] longer

[04:11] but if you don't give it time to finish

[04:13] then you're going to have hungry guests

[04:15] and you're either going to make them

[04:17] wait too long

[04:18] or you're going to serve something

[04:19] that's not quite done both circumstances

[04:21] provide

[04:22] less than ideal results mistake number

[04:24] four not allowing your brisket to rest

[04:26] long enough now this is something that

[04:28] gets overlooked a ton

[04:30] in backyard cooks but it's something

[04:32] that's very important to the

[04:33] og pit masters if you go to places like

[04:36] memphis or

[04:37] the central texas region as a matter of

[04:39] fact when i went to austin the last time

[04:41] when i was hanging out with the guys who

[04:42] were running pits

[04:43] most of the time they didn't give a crap

[04:45] what what i was using they didn't care

[04:47] about the rub i was using you know what

[04:48] they talked to me about they talked to

[04:49] me about

[04:49] rest times and how i rest my brisket and

[04:52] a lot of those guys are resting for six

[04:54] eight 10 even 12 hours before they serve

[04:57] the meat

[04:58] and there's good reason for it because

[05:00] resting it allows

[05:01] the rendered fat inside the meat to

[05:03] distribute really well you're going to

[05:04] have

[05:05] brisket that's more moist and it's going

[05:07] to be the right level of tenderness if

[05:09] you rest it properly like that so what i

[05:10] would suggest for most backyard smokers

[05:13] is this if you cook is eight hours or

[05:15] less

[05:16] say you have a small cooker and it just

[05:18] cooks quickly and you

[05:20] finish up in eight hours what i would do

[05:22] is upon removing that brisket

[05:24] i would take it put it in a cooler and

[05:26] allow it to stay hot in there and slowly

[05:29] come down in temperature

[05:30] if your cook takes between 8 to 12 hours

[05:32] what i would suggest

[05:34] is you pull the brisket you let it come

[05:36] down to about 180 degrees then

[05:38] allow it to rest in a cooler if your

[05:40] cook takes 12 hours plus

[05:42] i would suggest pulling the brisket

[05:44] allowing it to cool to

[05:46] 165 170 and then place it in the cooler

[05:49] to slowly come down to a serving

[05:51] temperature of about 145 degrees or so

[05:54] and the reason that i give different

[05:56] rest protocols for different times of

[05:58] cooking is because

[05:59] the longer the cook takes the more time

[06:01] that brisket is spent at a high

[06:02] temperature

[06:03] which is kind of the reverse of resting

[06:05] for a long time afterward

[06:07] so if you have a long cook time you

[06:09] already have some rest period built in

[06:11] but you want to make sure that you have

[06:13] ample time for everything to distribute

[06:15] and everything to kind of equalize in

[06:17] that brisket before you actually slice

[06:19] it

[06:19] you don't want to cut into the brisket

[06:20] too hot and you don't want to let it

[06:22] cool too much

[06:22] but if you serve it at about 145 degrees

[06:25] with a nice long rest

[06:26] minimum of one hour you should really

[06:29] strive for at least two hours of rest

[06:31] then you're going to be pleasantly

[06:32] surprised with how much better the

[06:34] product is

[06:34] than when you just pull it out let it

[06:36] cool down quickly and slice into it

[06:38] big mistake number five is making

[06:40] changes that are too big

[06:42] what i mean by that is this when you're

[06:44] doing a brisket

[06:46] right unless the last time you did it

[06:47] was a complete horror show and

[06:49] everything was a complete disaster

[06:51] don't change everything so i know some

[06:53] people will do a brisket one way and

[06:55] then they'll change

[06:56] everything about how they did it so

[06:58] they'll change the temperature that they

[06:59] were cooking at

[07:00] they're gonna change the rub they're

[07:01] going to change the injection or they're

[07:02] going to

[07:04] not inject when they did the time before

[07:06] and they're going to do different wood

[07:08] everything is different they're going to

[07:09] go with a water pan when they didn't

[07:11] have one last time

[07:12] so essentially what you're going to find

[07:14] out is if you make those big changes

[07:16] you're not really going to know how to

[07:18] deal with all those changes at the same

[07:19] time

[07:20] and then also if it turns out that you

[07:22] do one and it's good or it's bad

[07:24] you're not going to know what thing

[07:26] affected that cook

[07:27] so if you make small changes and you

[07:29] kind of have a slow progression toward

[07:31] the exact kind of brisket you want to

[07:32] make you're going to be much more

[07:34] successful

[07:34] than doing wild and crazy things each

[07:36] time because you're not going to have

[07:38] the consistency or the experience with

[07:40] all those different changes to make sure

[07:41] that you produce the best brisket

[07:43] possible

[07:43] now from a science perspective we want

[07:45] to control as many things as possible

[07:47] because when you're doing outdoor

[07:48] cooking there are a lot of things that

[07:49] you don't have control over

[07:50] you don't have control over the

[07:52] temperature outside you don't have

[07:53] control over the humidity outside

[07:54] you don't have control over every aspect

[07:56] of what's in each piece of wood

[07:58] because they're all a little bit

[07:59] different the moisture content might

[08:01] vary from one piece to the next

[08:02] so in order to have as much control over

[08:05] your final outcome

[08:06] as possible only change one tiny thing

[08:09] at a time

[08:10] so that way you don't have wild swings

[08:12] in the quality of what you make

[08:14] brisket mistake number six looking for

[08:16] the wrong

[08:17] signs in your brisket what i mean by

[08:19] that is people are going to look for

[08:22] usually one of two things before they

[08:24] wrap and they usually

[08:26] look at the temperature and for most

[08:28] people that's the only thing that

[08:29] they're really checking

[08:30] and the second thing that they'll look

[08:31] for is time so a new brisket smoker

[08:34] might think

[08:34] oh i should leave it on the smoker for

[08:37] four hours before i wrap it or

[08:39] whatever they have been told it's not

[08:41] about time

[08:42] and then it's also not ultimately about

[08:44] temperature even though that's a part of

[08:45] it

[08:45] what i would suggest is there are five

[08:47] things to look for

[08:49] before you wrap your brisket and i'm

[08:50] gonna break them down pretty simply as

[08:52] simply as i can

[08:52] for you right now number one color

[08:56] this is going to be your proxy for how

[08:59] much smoke flavor

[09:00] you put on the brisket so the darker the

[09:01] brisket generally speaking

[09:03] the more smoke flavor you have on it so

[09:05] you want to make sure you have a good

[09:06] amount of smoke flavor because that's

[09:08] the whole reason you put it in a cooker

[09:09] and not in an oven anyway

[09:11] number two we'll look at the bark itself

[09:13] so if you have a build up

[09:15] of stuff on the exterior surface where

[09:17] you have a combination of the rub that

[09:18] you use

[09:19] the fat render and the meat itself

[09:22] kind of all turned into this delicious

[09:25] covering on your brisket

[09:27] when you have a good bark on the

[09:28] exterior and once you've had good bark

[09:30] you'll know exactly what i'm talking

[09:31] about

[09:31] once you have that on the outside that's

[09:33] one of the necessary conditions before

[09:35] you wrap

[09:36] number three is going to be this despite

[09:39] what you may believe

[09:39] you actually want your brisket to sweat

[09:41] out a bunch of water in the cooking

[09:43] process

[09:44] so you lose a bunch of the water and the

[09:46] brisket shrinks down in size

[09:48] so for me when i see that the brisket

[09:50] has shrunk about 40

[09:51] that's the sign for me telling me it's

[09:53] time to wrap now what can happen is

[09:55] if you don't allow it to sweat out

[09:57] enough water before wrapping

[09:58] 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

[18:30] subscribe down below and turn the

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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