this is a texas brisket, it s been on the pit for 12-14 hours at 325 the degrees, and you should see it should be easy to slice, and this is rubbed with our spices, it s a little mustard-based, and it has that nice bark on it. and you always know a brisket is ready when it s easy to slice. you can go right in, and it should be as you can see pencil-eraser thin. rachel: the juices coming out of it. rick: pencil eraser is such a specific rachel: what does that mean? joey: width. roy rachel: oh, okay. that means it s not done enough, so you need to be able to do the that, and you should be able to see the smoke rings. you can see here that nice ring and right there, and that s how you know you have a good brisket. another tip if you re going to buy them in the grocery store and you see all that wonderful marbling, if you can bend it, don t buy it. that means it doesn t have you have enough fat to be juicy, all that flavor