 over smoked because they cook for so long yes yes and you don't want to trim that that little ribbon of fat off of it you know you trim a little a little bit off of it but uh fat's important to that brisket because it cooks so long it does and and it's just so flavorful and that dichotomy of texture there between that that fat and then the meat itself is just so beautiful well you know and also like i said the two cuts that come off of it the