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@yngustaqy: parece até que eu tô com imã..🔥💯 #lamineyamal #fyp #viraltiktok #fouryoupage

yngusta '
yngusta '
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Region: BR
Friday 09 January 2026 22:40:18 GMT
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tk728607
tk7✋😝✋ :
o irm faz tuto dessa legenda ai nmrl,edita mt
2026-02-14 00:02:20
0
aboslutecrfx
absolute.Crfx :
Hellouuu 👋👋
2026-02-06 23:49:02
0
njr.rk11
njr.rk11 :
Edita muito mano 🦾
2026-01-25 01:27:48
0
cazares_234
الخزر :
brb mano
2026-01-10 00:27:11
0
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Recipe Name Slow-Roasted Smoked Beef Brisket Ingredients 1. 1 whole beef brisket (10–12 lbs) 2. 2 tbsp yellow mustard 3. 2 tbsp olive oil 4. 3 tbsp kosher salt 5. 3 tbsp coarse black pepper 6. 2 tbsp smoked paprika 7. 2 tbsp garlic powder 8. 2 tbsp onion powder 9. 1 tbsp brown sugar 10. 1 tsp cayenne pepper (optional) 11. 1 tsp dried thyme 12. 1 cup beef broth 13. 2 tbsp Worcestershire sauce 14. 2 tbsp melted butter Recipe 1. Trim the brisket, leaving about ¼ inch of fat on the surface. 2. Rub the brisket with mustard and olive oil to help the seasoning stick. 3. In a bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, cayenne, and thyme. 4. Coat the brisket generously on all sides with the dry rub. 5. Let the brisket rest for at least 1 hour, or refrigerate overnight for deeper flavor. 6. Preheat your smoker or oven to 225°F (107°C). 7. Place the brisket fat-side up and cook low and slow for 8–12 hours, spritzing occasionally with beef broth if needed. 8. Once the internal temperature reaches about 165°F (74°C), wrap the brisket tightly in butcher paper or foil. 9. Continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender. 10. Remove the brisket and let it rest, still wrapped, for at least 1 hour. 11. Brush lightly with melted butter before slicing if desired. 12. Slice against the grain and serve with the natural juices, barbecue sauce, pickles, or your favorite sides. Follow our account for more delicious, easy-to-make recipes every day.
Recipe Name Slow-Roasted Smoked Beef Brisket Ingredients 1. 1 whole beef brisket (10–12 lbs) 2. 2 tbsp yellow mustard 3. 2 tbsp olive oil 4. 3 tbsp kosher salt 5. 3 tbsp coarse black pepper 6. 2 tbsp smoked paprika 7. 2 tbsp garlic powder 8. 2 tbsp onion powder 9. 1 tbsp brown sugar 10. 1 tsp cayenne pepper (optional) 11. 1 tsp dried thyme 12. 1 cup beef broth 13. 2 tbsp Worcestershire sauce 14. 2 tbsp melted butter Recipe 1. Trim the brisket, leaving about ¼ inch of fat on the surface. 2. Rub the brisket with mustard and olive oil to help the seasoning stick. 3. In a bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, cayenne, and thyme. 4. Coat the brisket generously on all sides with the dry rub. 5. Let the brisket rest for at least 1 hour, or refrigerate overnight for deeper flavor. 6. Preheat your smoker or oven to 225°F (107°C). 7. Place the brisket fat-side up and cook low and slow for 8–12 hours, spritzing occasionally with beef broth if needed. 8. Once the internal temperature reaches about 165°F (74°C), wrap the brisket tightly in butcher paper or foil. 9. Continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the meat is probe-tender. 10. Remove the brisket and let it rest, still wrapped, for at least 1 hour. 11. Brush lightly with melted butter before slicing if desired. 12. Slice against the grain and serve with the natural juices, barbecue sauce, pickles, or your favorite sides. Follow our account for more delicious, easy-to-make recipes every day.

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