How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide
ฝัง
- เผยแพร่เมื่อ 31 ม.ค. 2023
- Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: kentrollins.com/email-sign-up/
If you're wondering the best smoked brisket recipe that is easy- hang around camp awhile. #brisket #cowboycooking
Used in this video:
Roughneck Smoker bit.ly/3W0dwUi
Fogo charcoal www.fogocharcoal.com/?ref=oIu...
Gloves bit.ly/3W0dwUi
Fire starter amzn.to/3ZIOQlw
Cherry wood amzn.to/3XokTq1
Rode wireless mic: amzn.to/2ShDyEq
For more suggested products seen in our videos click here: www.amazon.com/shop/cowboyken...
======================
Printable Recipe: kentrollins.com/smoking-brisk...
======================
Check out our BEST SELLING cookbooks, A Taste of Cowboy and Faith, Family and the Feast. Get your copy here: www.kentrollins.com/shop
Also available at bookstores nationwide, and Amazon amzn.to/2uBl4EM
---------------------------------
Connect with us!
/ cowboykentrollins
/ cowboykentrollins
/ kent_rollins
---------------------------------
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Army retired Veteran here thank you for your support 🦅🇺🇸 Sir.
it’s always fun to watch your shows thanks for posting.
THAT ILLEGAL BEAGLE
Thank you for your service
I’m a fair cook. I’ve used a few of the recipes you have posted. It’s always amazing. Us Okies, have to stick together. Your original seasoning is definitely worth getting.
So true!
Mangum here and you got that right
I just used up the last my “cowboy Kent Rollins seasoning “ this past weekend time to order more!
I've never tried Ken's signature blend. Is it good??
@@BigboiiTone it is very good and can be used on about anything.
Great video Mr. Rollins and a Great looking brisket. I picked up some good pointers from the video too that I'll use on my next brisket. As a 27-year Army vet I appreciate your support to the military and veteran community. God bless you and your family.
We can see the Beagle is starving around there😋, he's doing a fine job as long as nobody tries to take his first bite. The job on the brisket turned out really good Kent. Thanks for sharing with us. Stay safe and keep up the fun too. Fred.
Thanks Fred and he is always starving
Kent, you remind me so much of my father-in-law. One of the greatest men I’ve ever had the honor of knowing. You get so much joy from your cooking, because it brings others joy. Thank you and Shannon for letting all of us join you.
OK - add some slaw, some beans and a slab o' fresh white bread....... mercy me, heaven on Earth for sure. Thanks for the tips on that bovine goodness, brisket.
Thank you for watching
What a patriot! We need more like that in Australia
that beagle is your greatest dancing fan! Every time you bust a move, his tail gets a going!
If there has been anything that I carry with me from watching your channel over the years Kent. It's that the richness of life can be tasted in every bite of a well-crafted meal, regardless of it's price tag.
We thank you for watching
can't tell you how much I appreciate your hat tip to our soldiers and vets, I saw what some of the men I took the torch from went through, U.S. Army 1982-1986 and those young folks that took the torch from my gen are absolutely AWSOME
We owe you and them so much
My dad learned to smoke meat from a library book in the pre-Internet days, and he taught me. Every added step or ingrediant is an additional chance to screw up a perfectly good barbecue. Less really is more.
High up on my Bucket List is to Build me a Smoker, yes Sir! I love Smoked Meat and these are great Butchering Techniques that I'm missing! I love to Cook for more than just me and my dear old Mum in the Summer. Bless you Kent, so good to see you Bouncing back strong after your little Health related Hickup 🙏❤🇬🇧 Big hugs to you, Shan and the Taste Testers x
Thanks Greg and God bless you
I bought an old worn out.traeger that was rusted out. Cleaned up the auger and fan ordered a new ignitor and a stainless burn pot. I put the fire end of the pellet burning part into a 55 gal drum. It's not insulated , I'm still looking for one of those stainless single door beer coolers that has gone bad
Great video .. I'm turning 58 this friday might buy myself a bday brisket .. Rollins family thank you for always making Wednesday a better day
Happy birthday🎉
Happy Birthday Bobby and thanks for always watching
@@brendasmiley6128 thank you brenda .. very kind of you respect from Canada 🇨🇦
@@CowboyKentRollins thank you brother.. missing one of your videos is like missing a campfire with nieghbors at the cabin ..
Thank you good Sir for an amazing video. Going to be putting a 15 pound brisket on the smoker tomorrow night for our Independence day festivities the following day. Haven't smoked a brisket in some years so needed a recap and you delivered. Country folks can definitely survive. Thank you to all our actively serving, veterans, and those that gave all to allow us to be in the position to celebrate our great country.
How'd she turn out?
@@jamesdavis3851 Everyone raved over it. Followed your directions to a T, Chef. Thank you so much. Looking forward to doing it again soon.
"Hardwood is a hard word" I'm dying. Definitely going to check out the seasoning and the cookbook. Love y'all.
My dogs also hang around when I’m slicing brisket… they know! I like to see how other folks do it, I always learn something new.
Thanks, the Beagle and crew are always ready
I am just finishing up cooking some pork spare ribs and I have all my 13 dogs standing around waiting for something to drop.
We are all watching the video.
I totally like how you emphasize things that are made in the US. Self reliance and helping local businesses that source internally is what should be supported all throughout the world.
We grew up in Texas Hill Country- Bandera, Tx. And grew up on mesquite and post oak. We did a trip to a friends in Kentucky a couple of years ago and found black locust wood and some mesquite really did the trick. Best results we ever found.
Post oak is my go to for smoking. That and apple wood
I love mesquite, I was in boy scouts and every time we went out camping, there was only mesquite wood for fires. so it's not only the flavor, but nostalgia for me. Mesquite means "home" to me
Try scouting around central Texas creeks and streams and pick up all the pecan limbs that you can find. When you barbeque pork using mesquite, put lots of those pecan limbs all over the mesquite coals, then add the pork.
Pecan smoked pork is better than hot sex. Try it; you might divorce your wife.
@@nitromartini1422 apparently your doing the sex wrong man. 😆. I agree with ya, pecan is fabulous. Along with mesquite, post oak and a little soaked grape vine sporadically added. But that black locust man really notched and checked all the boxes. I’m serious when I say this, with a basic cinderblock smoker with tin on top. A full packers brisket, literally took 8.5 hrs. Plus sit time. And poured out juice. It was fantastic.
I've used this technique twice now and I'm pretty happy with the results. I have just one problem and that's the fact that I can get the brisket up to the 160° where I take it out and wrap it in a heavy butcher's paper but I can never get it up to 200 to 210° after that. About the hottest I've been able to get it is 180. That is with my smoker at between 300 and 350. I usually have a large brisket (18-20 pounds). The one I did yesterday came out great and was definitely a crowd pleaser
People say smoking is bad for you.
All I know is smoked brisket tastes amazing!
The last brisket I smoked, (Hasty Bake Legacy) I saved all the fat trimmings and rendered down at 250 in the oven overnight. The rendered tallow makes the best hash browns!
After I do my rub, the trimmed brisket goes into the refrigerator for at least 8 hours, and rests for 2 hours before getting near my smoker.
Last tome I was this early to a Kent Rollins video, my mom still wouldn't let me use a knife.
Funny seeing you here.
@@mandolinman2006 I have been subscribed to Kent since way back before he even had 100K subscribers.
😆😆😆!!!
The Beage sure loves that Brisket! He launched at Kent for that fat snack at the end there! Like Kent said it'll make you jump right over the moon!
Man, I appreciate the military shout out, God bless my friend
We appreciate your service and thank you for watching
I made some nanner puddin and some of the cowboy coffee. Oh let me tell ya. The taste just brings a tear to your eye and makes ya thankful to be alive. All of your recipes are just incredible Kent,This brisket looks soooo good I can't wait to give it a go. God bless 🙂👍
Glad you enjoyed and God bless you
fesrhrdhdrh
The cowboy coffee was a life changer for me. I have been making my coffee that way since discovering Mr. Rollins two years ago. I will look up the pudding recipe.
You are an American treasure Kent. Thank you sir.
Thanks for watching
Beag has that can do attitude there at the end! Made me laugh out loud. That meat was a work of art, wonderful result.
The Beagle is the real star
There must be a thousand ways to trim and cook a brisket; but, when done right, there is nothing better. I am from the low and slow school; however Kent, your brisket turned out awesome. Thanks for you do for the rest of us.
Thank you Cowboy Kent Rollins! With your help I finally cracked the brisket code! Your explanation and method translated to my Weber grill perfectly. I was able to keep a steady 250-280 temp, indirect heat, and 5 hours of mesquite smoke. Wrapped it and let it go another 4 hours at 250 and it was the best brisket I've certainly ever made. Cut like butter, perfect level of smoke. Many thanks!
Yes! Just what I’m craving. I’m starving for a brisket sandwich.
One of my first jobs ever, when I was 17, was trimming brisket at a place called Don's BBQ just outside Whitesboro Texas! Man oh man just the smell alone made me hungry! Heck just looking at this video is making me hungry!
Thanks for watching
Lol, I thought you lived near me til I put my glasses on. Next town over from me is Whitesboro NY.
The longer you rest it the better. I have rested them for 24 hours in the cooler, or sometimes in an oven on warm. I split the flat from the point before slicing. Then you can slice both muscles exactly across the grain. It also gives a nicer presentation as you don’t have that huge intermuscular fat piece between the muscles.
Excellent video, thanks for all the tips.
We thank you for wathcing
Ya in was really surprised he only rested it for 30 minutes. I’m not sure I can agree with that..
24 hour rest that’s dumb sorry
@@JuanMartinez-df1lc Some very famous BBQ joints do it.
Well, let's talk about them cool, smoky video transitions! Thank you Kent & Shannon for another great episode! I feel like I'm cooking my 9k brisket, but you know I'm always eager to check my methods. I think I passed! From the trim, to the wrap to the rest in the cooler...check, check and check! Lol! That brisket was a thing of beauty! Ol' Beague playing like the shark in jaws to come up and snatch it out of your hand! Lol! That Red River Mudd was looking mighty good! I'd buy some on the name alone! Last, I am impressed with that smoker doing the job @ 250 degrees in 6 hours!?! Dang! I'm jealous, but I'm northern tier... Thank you all for what you do and God Bless!
Shannon does a great job editing
@@CowboyKentRollins for sure
Making my hubby watch this one! Otherwise I have brag rights on how to make a better brisket than he can!❤
Hope yall enjoy
Much respect sir , The best part of your video was your homage to our soldiers and the tip of your hat, You sir are a gentleman !
this is so timely as i have a big flat in the smoker right now.
I have quit trying to master a. brisket because of the price and the amount of trim waste. I remember when it was a cheap cut but that just shows my age. I have lust for the new Hasty Bake you have been featuring.. good video, great to see the taste testers on the job. God bless you and yours 😘😘😘
Try a nice chuck roast as a substitute
@@markseaman4750just roast isn’t much cheaper anymore!
This looks great! I look forward to giving it a go on my big green egg when the Wisconsin temperatures warm up a bit. Thank you guys!
Hope you enjoy
As a fellow cheesehead don’t let the temps stop ya!!
@@wisconsinlife3971 normally I wouldn't, but I moved the egg to my place up north and it's buried under snow now.
17:47.... LOVING THE 'BEAG' SCORING WITH THE SLIP OF THE TONGUE.... 🎯❤🤠
He is sneaky
@@CowboyKentRollins I would call it a definitive sign of intelligence
Love the Beag at the end. Reminds me of my lab trying smell treats off the counter!
He is sneaky
Awesome channel I'm learning so much. Mass thanks and God bless from Northern Ireland
Thank you so much
I have a friend right here in mexico who cooks brisket for events etc but he's kind of beginner. definitely i'm going to share with him these tips! thanks a lot for share cowboy Kent!!! Blessings for you all
That is awesome!
I'd be lickin the table like Beagle too! Great tips Kent. It don't get any better!
Thanks for watching
Kent and Shan and puppies, I hope and pray that y’all are doing well. Just wanted to say hello and thank you so much for sharing this brisket video. It never ceases to amaze me how much I can learn when I simply disengage my mouth and engage my ears.
Y’all have a blessed day. I hope to see you down the road somewhere.
Jonathan Hutson
Morgan Mill, TX
Now I'm hungry ,Great Stuff Kent love the meat wrapping , we did that while cooking a Turkey in a 10 pound Brown paper bag with no printing on it ,makes the best Turkey ever .
Good stuff
You know, you're right about mustard and oil preventing the seasoning and salt from penetrating into the meat. What I like to do is apply the rub, let it sit overnight (in the fridge of course), then slap on some mustard, and *then* some more rub. You'll end up with the most incredible crust that way, PLUS, a well-seasoned brisket, butt, or whatever you may be smoking!
That is absolutely not true!
I'm gonna follow your plan on my next venison roast , not big but they cook pretty quick
@@gumecindogarcia1070
Let me know how it turns out if you can remember to!
@@MikeR65 which part?
I tried this yesterday exactly the way you did and using your seasonings. I've never had a brisket turn out this good. It was great and everyone wanted to know my secret. I told them it was you, so you'll probably have some new subscribers. I have several more of your recipes to try and looking forward to them. Thanks to you and Shannon for all you do.
So glad you enjoyed
My wife caught me drooling over the brisket. I’ll be just around with the dogs waiting on my piece. lol
Wow, my mouth is salivating! I tried to smoke a brisket once...in the future I will follow this recipe. Thanks Kent and Shannon. Love the channel!
Hope you enjoy
Oh my Mr. and Mrs.Rollins great video, I order all y'all cookbooks from Amazon can't wait till next week to receive them all. Thanks for the destressing it's always a pleasure to watch peaceful videos
Thanks so much
Texas Method of Smoking Briskets
Apply a 50/50 mix of Course Salt and Black Pepper .
Get the Smoker Temp up to 225-250 degrees F and place the Brisket
FAT CAP Up with the point towards the fire source and the flat away
from the fire source. Smoke cook at 225 to 250 degrees for 4-5 hours.
Remove when it stalls at 165 degrees F and double wrap it in Red or Pink Butcher paper and then place it back on the grill of the Smoker unit and insert a Meat Probe Temp gauge and continue to cook another 3-5 hours or until the Temp reaches about 210 to 225 degrees. Then remove from the smoker unit, leaving it still wrapped in the butcher paper, wrap it in an large clean bath towel and place it into the bottom of an insulated cooler chest and let it rest for about 2 hours more before unwrapping , slicing and serving.
Rule of thumb is 60 to 90 minute per lb. , so a 10 lb Brisket would a cook time of at least 10 hours ! Never inject, marinade or sauce a Brisket !!
Hi, from Lehigh Acres, FL (SWFL) - I am no means a Smoke Pit Master... I do have to say, "I do love putting a light base of mustard on my Brisket, Ribs or Pork, then adhere the desired seasoning, "Depending what choice/cut of meat." AMEN to your TECHNIQUE! God Bless!
Thanks for sharing! and for watching
Man, I love me some tender brisket. Thanks for sharing
Thanks for watching
Doctor: "Sir, do you smoke?"
Patient: "Yeah."
Doctor: "Cigarettes? Marijuana?"
Patient: "Mostly Brisket."
Lol! 😄
😋👍
I’m using that next time. 😂
good one.
Thanks for the big laugh 😃
You are the most frugal youtube cook I've ever seen. Most cooks have 10 different bgq grills
Love the gloves, I'm a mechanic and use the same. As a born and raised Texan, love your recipe✌️
Thanks, they are the only ones that i can get on with our tearing
Looks delicious Kent! I really need to do one again. Y'all have a great week! Cheers!
Thanks Timothy
Looks amazing. Now I would love to see you do some burnt ends.
We have a video on them as well
Lol the dog at the end had me in tears! Lol
Bought Oklahoma property last year. Now my heart is on both sides of the river. Thanks for the great video!
-Tonya in TX & OK ❤️❤️❤️
Thanks for watching!
I used your rib rub on a 4 bone roast for Sunday dinner. ABSOLUTELY DELICIOUS!!! Won't do another rib roast without it. Thanks for all you do.
Glad everyone enjoyed
Praise the Lord pass the biscuits that brisket looks delicious
Them Puppy's said, that Brisket got some nice "Bark" .. Now please give us some!!
BTW: I am 50 Years Young, and this is how I learned to cook! Not by Social Media, or TV... But by Cook Books (Ms Betty CR) and our Family, Friends and Elders. * I hope (My hope) is the youngsters can appreciate "REAL DEAL" - God Bless those ads of Quick FIX meals. But our taste buds aren't capturing the true HOME COOKED MEAL with "QUICK FIX" - Thank you again!
Had great teachers I did
Been cooking brisket for 30 some years i have never trimmed one just season and smoke never had any complaints from my family or clients but its just my way to each their own great video sir
Brisket is my very favorite BBQ.
I'm so thankful you posted this one! Every time you pick one of my favorite foods, I do the Rollins happy dance.
My mouth was watering 2 minutes in the video.
I love the videos, especially the bloopers at the end. I think of it sort of like a meal, you've got to have some good conversation after a good meal and what better way to start a conversation than to chuckle a bit. :) Thank you so much for everything the two of you do!
We thank you so much for watching
Mighty good Kent and Shannon. Excellent brisket recipe that guarantees a great taste. Already ordered the new cookbook to go with the other two. The Cowboy Cook and Poet is inspiring to many. Thanks.
Hope you enjoy and thanks for watching
@@CowboyKentRollins qq
Ground up brisket on scrambled eggs or pizza takes them to the next level. 🤤
I love that Beagle. My favorite breed of dog. I miss mine, had her for 16 years and to this day still miss the hec out of her. Brisket looks good too. 👍
Thank you Mary for watching and they are like family, we sure love ours
The reason for wrapping in the butcher paper is because the brisket hits what's called the stall point where it remains at a constant temp if not wrapped. Also, the resting in the cooler at the end is SUPER IMPORTANT if you want a juicy brisket. DO NOT slice a brisket straight off the smoker! Some BBQ gurus will recommend at least 4 hours to rest, and others will say to rest overnight. The brisket will still be warm in the morning.
At least 2 hours if you are in a hurry. 4-6 is optimal, but i do overnight in 150 oven. Long rest is as important as the cook.
Wrapping isn't just about the stall. The big reasons you wrap a brisket is to lock in the smoke level and color, help retain moisture, preserve the bark, and to get it through the stall quicker.
I've cooked briskets wrapped in butcher paper and cooked briskets straight through without wrapping. Both work great for delicious brisket, however, the cook time on both is pretty comparable and you really aren't saving much time, if any. My last two cooks were almost exactly the same amount of time and one was wrapped at 180 and the second wasn't wrapped until I put it in the heater to rest. With that being said, if you're cooking a brisket and worried about time, then you waited way too long to start it. Really anyone should plan on having 6 to 12 hours of time to rest (6 if you're rushed) and if your cook ends up taking longer, you still will have plenty of time to let it rest. Leaving it unwrapped gets a better rendering of the fat, provides a great bark, and then once you pull it, wrap it in tin foil or butcher paper, and put it in a cooler or a heater at 140-150 and let it rest. The key to not overcooking it though is pulling the brisket when it is somewhere around 195 internal rather than 202-205 range like a lot of people say. If you're going to let it rest for a long time and pull it at 202 or later it'll be dry (overcooked).
@@jda7819 It won't be dry if you unwrap the brisket after the cook, and let it cool down on a counter for 45 mins to an hour. By that time it will get around 150-160, then rewrap and rest in an oven or cooler.
Nah. Let meat rest 10 to 15 minutes. Brisket you cook slow and if you want smoke steaks you want seered. On steaks and chops throw your preferred wood and seer. But actually smoking meats. You want the smoke to Pentwater as far as it can go as cool as you can keep it.
Personally I love mesquite or walnut on beef. Holy crap. Walnut on beef? Pork I always use mostly apple with a little hickory. Wild hogs I use a mix of hickory and a little mesquite. Fish I use either orange, apple and Cherry and usually all three.
But if you let meat rest overnight then you will have to nuke it.
Actually his brisket is a little overdone for me. I like pink in a brisket.
Kent Rollins saved my marriage, if I was married.
Watching this at 8:30 am in the morning. Now I'm hungry! Dang! That brisket is good!
Thanks for watching
Came for the elk chilli video, stayed for brisket tips. Such a great fun channel. Subbed.
I found your videos after my dad bought me a grill several years ago. I fell in love with cooking and found your channel back then. I then wanted to start cooking bigger pieces of meat (beef ribs, briskets, pork butts etc.) and got myself a nice offset smoker. I learned EVERYTHING from TH-cam (thanks to you, Aaron Franklin, mad scientist bbq and chud) and I like my own bbq better than most in the Austin area lol I thoroughly enjoyed this video, sir. Thanks for sharing your wisdom and experience.
God Bless your family Kent. You're a legend in cooking. Amazing video like always.
Thanks so much and God bless you
16:00 cletus is like ur just gonna give it to me anyway why should I get up...
Good old Beag cracks me up with the snaking that chunk of meat off the table edge. 😸
He is sneaky
Hey Kent, love the channel! I love the video! I do have one way to improve on your brisket, if you are willing to take the time. Render down the fat that you trimmed off, and inject it into the meat. It will be the juiciest brisket you've ever eaten!
Your experience shows in everything you do. Love to watch you cook and can almost taste it.
Wow, thank you
@@CowboyKentRollinslove watching your channel . All the recipes look so yummy
That thievin' Beagle never disappoints. A master of snitchery, he is. Mmmm I need me some brisket.
I was just thinking the same thing at the end of the video.
He is never going to miss out on a bite
We thank you and your family and Gods blessings for you all
Thanks Darrell and God bless you
Very nice process, presentation, and explanation. I’m still new to brisket but I’m always excited when I make one that’s better than the last one.
I’m still using a charcoal grill and a cooler to rest it so I’m glad the seasoned brisket vets still recommend this combo.
Watch some videos by Jirby on TH-cam who is part owner of Goldee's BBQ in Texas and you'll learn a lot. Goldees was ranked the best brisket in Texas by the Texas Monthly last year. Also, you can make some delicious brisket on a grill and using a cooler to rest. Consistent temperatures are key.
Another great video from the one and only Cowboy cooking channel. Love trying out the various recipies that I can try in my aparment. Bringing the cowboy way of cooking to a small apartment in Denmark and I can't complain about a thing. Keep it up and best regards from across the north atlantic!
You waited until right AFTER I just made a brisket to post this.
Oh, well
I still have an extra in the freezer.
God bless from Texas.
Oh my God, Mr. Rollins, you have done it again. Can't wait for your seasonings to arrive and start playing with your seasoning on all my meats, smoking brisket will be my first, God bless you
Hope you enjoy and God bless you
Awesome video cowboy Kent and have a good day.
Thanks Thomas and you as well
Fun cooking recipe channel. Thanks for making these clips that teach me how to cook good tasting food at a little or a lot less expense.
Great cook! Well you spoke to soon, the wind came back 😎👍
You got that right!
Mr. Rollins is a National Treasure.
I just got my seasonings a week or so ago and my oh my you guys are incredible! Gonna try my first brisket this weekend!
Hope you enjoy
Brisket is sooooo hard to get right honestly. It’s an art and a science
I Love Living in Oklahoma God Bless America
Yep and God bless you
good looking chow there kent . I'm from south dakota and cood the majority of my food with the dutch oven because alot of places i cook theres not room for hauling smokers and big berthas. When i do my brisket i tend to get a request for my burbon special which is soaked in burbon for 24 hours than i drain dry and add my seasoning and let it set for about 12 hours and than i cook it in the dutch over and when i do it in the dutch over i put more heat to the top than the bottom. usually in about the 5 to 6 hour range it's right at that perfect stage. But as a fellow chuck wagon cook to another i do like alot of your recipes and i first started following you when you beat bobby flay on the chicken fried steak challenge. keep on a cooking and i like watching and as you i got a taste tester but it's no a beagle it's a jack terrier named jack.
Thanks so much for watching and give Jack a treat for me
It's always great to come here, get tips, ways to stretch that dollar, get the most out of the meal, and get a good laugh to end the day! EAGERLY awaiting the new cookbook, can't wait to give it the proper look over👍. Kent, hope you and Shan and the dogs are keeping warm down there at the end of the state! Take care and keep up the great work!🤠
I'D say that brisket was Beagle approved!!
That brisket was a piece of art after you finished trimming it. I have learned that a lot of the seasoning gets cooked away. So like you say put a lot of Seasoning on it.
For sure, needs a lot it does
I was just about to close this, when I heard his kind words to our service members, and my fellow veterans. Thank you for this! It was an honor to have served!
We thank you Dave for your service and for watching