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@benzsmitz: เพื่อนอยากเป็นซุปเปอร์ฮีโร่ #FunnelRunners @sonjokey

Smitz
Smitz
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Region: TH
Saturday 18 July 2026 08:18:58 GMT
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Comments

merrinsv
🪷 :
เบ้นเลี้ยงบ่าว 100%
2026-07-18 08:59:40
32
perfectshop086
ลีโอ6/2 :
จะบินได้อยู่แล้ว
2026-07-18 08:21:37
17
paramat_ice
Paramat_Ice :
ชาแซม ❌ จ่าแซม ✅
2026-07-18 09:22:02
2
nut1k4
NUT gaming :
ตุ้ยอยู่พายุเอาไม่ได้
2026-07-18 09:21:55
0
youngdump.2548
หยองหมู :
Shazam❌ ชาทั้งตัว ✅
2026-07-18 08:30:47
1
gxaqutreu
นิกนิกกก! :
ท่าจึ้งมากกกก555555
2026-07-18 08:23:17
0
fon.sky_
มีนามว่า ฝน🌈 :
ตุย ได้อนาถ😂
2026-07-18 08:50:26
0
jane.nichaphat
𝐣𝐚𝐧𝐞.𝐧𝐢𝐜𝐡𝐚𝐩𝐡𝐚𝐭 :
เอ้าตายละพูดได้ไง
2026-07-18 09:39:12
0
chavee5
chavee :
สถานการณ์ เป็นไงไม่รู้ ตุ้ยเข้ารถบีบแตร อย่างเดียว555555
2026-07-18 08:27:16
0
peach_3055_
Pีช :
ทัน
2026-07-18 08:20:51
0
user2261945022039
•^•.น้องเเอม.•^• :
2026-07-18 13:36:39
0
lisaxaiyavong2
𝓛𝓲𝓼𝓪 🌸 :
พี่เบ้นกินข้าวยังคะ?
2026-07-18 12:31:57
0
_poscccc
fcพี่ย้งเท่ระเบิด😎💣💥 :
เริ่ด
2026-07-18 11:49:51
0
bailiewnex
Bailiewlouis :
เบ้นยืนมองเพื่อนนานมากกก นึกว่าตายไปซะละ ยังพูดได้อยู่!! 555555
2026-07-18 11:00:30
0
rungrit_54
:
เริ่ด
2026-07-18 08:24:24
0
lookeinortod
หมก :
ท่านอนอย่างสวย55555
2026-07-18 13:50:40
0
hnuwornsaiyanoi
สตางค์ที่ไม่มีตังไง🫪💯 :
ทันนน
2026-07-18 08:22:40
0
bailiewnex
Bailiewlouis :
นึกว่าจะตัดเอาน้องสุดทางรักมาลงซะอีก 😂
2026-07-18 11:01:26
0
beijing2210
Beijing :
ทัน
2026-07-18 08:23:39
0
chmphu2014
C ✧ :
ทันน
2026-07-18 08:23:32
0
aemmy870
"เอมมี่"ดิว่ะ💝 :
ทันนน
2026-07-18 08:23:22
0
perfectshop086
ลีโอ6/2 :
ทัน
2026-07-18 08:21:04
0
To see more videos from user @benzsmitz, please go to the Tikwm homepage.

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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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