There’s an old saying that: sometimes things are better left unsaid. Well, that actually applies to this video. The Doc (a farmer and veterinarian) takes you through a comprehensive look (all visual with background music) at the steps used for this beautiful brisket. It clocks the time and temps from the 8 a.m. start with hours per pound, the stall-out, damper use, check points, and each step. Then at the ninth hour—the magic—a thing of beauty that explodes the taste buds. Note: your appetite will have something to say by the end.