1. Home
  2. Detail

@_i2aj: طفي طفي نار 🔥 #patrickjane #thementalist #fyp

ℳ
ℳ
Open In TikTok:
Region: SA
Friday 02 October 2026 19:42:35 GMT
325
22
1
2

Music

Download

No Watermark .mp4 (0.64MB) No Watermark(HD) .mp4 (0.82MB) Watermark .mp4 (0MB) Music .mp3

Comments

missing.you488
Miss you. :
2026-10-02 20:19:00
1
To see more videos from user @_i2aj, please go to the Tikwm homepage.

Other Videos

আমার শান্তি এখানেই..!🫠🫶✈️#প্রবাসীরগার্লফ্রেন্ড #fpyシ #foryoupage #Nowrin_jahan
আমার শান্তি এখানেই..!🫠🫶✈️#প্রবাসীরগার্লফ্রেন্ড #fpyシ #foryoupage #Nowrin_jahan
Is Jude Bellingham the best midfielder in the World right now?
Is Jude Bellingham the best midfielder in the World right now?
Đi fest nhớ ghé booth của OGGI để còn rinh quà về cho con nha các mom ơiii #Oggi #Toiuuhapthu #Tangcanvuive #KidsplazaFest #mebauvaembe2026
Đi fest nhớ ghé booth của OGGI để còn rinh quà về cho con nha các mom ơiii #Oggi #Toiuuhapthu #Tangcanvuive #KidsplazaFest #mebauvaembe2026
#audit #fyp #policeofficer #foryou
#audit #fyp #policeofficer #foryou
#صباح_الورد_و_السعادة_لاجمل_قلوب🌹🦋
#صباح_الورد_و_السعادة_لاجمل_قلوب🌹🦋
Number 🔟 of my Top 10 of 2025 Kicking off my year end series with my most viral posts of 2025 across all platforms. Coming in at number 🔟 is OFFSET SMOKER BRISKET Cooking a brizzy low and slow on an offset is straight up therapy. It really gets you in tune with the fire, the way the smoke rolls, and how the pit runs. This cook was important to me so I could dial in the pit and get a feel for how it runs. It was a fun one, and I think I’ve got it pretty much locked in. As you can see, the brisket came out amazing. The foil boat method I used is in my upcoming cookbook for a reason, it’s my favorite way to smoke a brisket. In my book I’m using my gravity fed smoker for this recipe. Now I’m not claiming to be a brisket master, but I know what a great one should taste like, and this method gives me those results consistently. I plan to do a lot of identical cooks on my offset and pellet smoker. Since you can’t taste it yourself, I’ll let y’all be the judge based on the visual results of which one looks better. _______________________________________ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: • Smoked dirty for about an hour at 200F. • Bumped it up to 250F clean until about 170F internal. • At this point I foil boated it w/ tallow at about 275F. • Cooked until probe tender and roughly 200-203F internal. • Wrapped in aluminum foil with more tallow and let it come down in temp to around 150F before putting it into my electric warmer set to 140F overnight. 𝙈𝙮 𝘾𝙤𝙤𝙠𝙗𝙤𝙤𝙠 “𝘽𝙖𝙘𝙠𝙮𝙖𝙧𝙙 𝘽𝘽𝙌 𝙬𝙞𝙩𝙝 𝙁𝙞𝙧𝙚 𝙖𝙣𝙙 𝙎𝙥𝙞𝙘𝙚” 𝙞𝙨 𝘼𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚 𝙛𝙤𝙧 𝙖𝙩 𝙏𝙁𝙏𝙄𝘽𝘽𝙌.𝙘𝙤𝙢 𝙎𝙢𝙤𝙠𝙚𝙧: @mmbbqcompany Texas Smoke King 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @Jealous Devil Chunx 𝙒𝙤𝙤𝙙: @Cutting Edge Firewood Oak 𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @GoldeesBBQ Brisket Rub 𝙆𝙣𝙞𝙛𝙚: @@kendrick_bbq 𝘼𝙥𝙧𝙤𝙣: @Dixxon Flannel Co. #smokedbrisket #brisket #offsetsmoker #bbqfood #bbqtiktok
Number 🔟 of my Top 10 of 2025 Kicking off my year end series with my most viral posts of 2025 across all platforms. Coming in at number 🔟 is OFFSET SMOKER BRISKET Cooking a brizzy low and slow on an offset is straight up therapy. It really gets you in tune with the fire, the way the smoke rolls, and how the pit runs. This cook was important to me so I could dial in the pit and get a feel for how it runs. It was a fun one, and I think I’ve got it pretty much locked in. As you can see, the brisket came out amazing. The foil boat method I used is in my upcoming cookbook for a reason, it’s my favorite way to smoke a brisket. In my book I’m using my gravity fed smoker for this recipe. Now I’m not claiming to be a brisket master, but I know what a great one should taste like, and this method gives me those results consistently. I plan to do a lot of identical cooks on my offset and pellet smoker. Since you can’t taste it yourself, I’ll let y’all be the judge based on the visual results of which one looks better. _______________________________________ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: • Smoked dirty for about an hour at 200F. • Bumped it up to 250F clean until about 170F internal. • At this point I foil boated it w/ tallow at about 275F. • Cooked until probe tender and roughly 200-203F internal. • Wrapped in aluminum foil with more tallow and let it come down in temp to around 150F before putting it into my electric warmer set to 140F overnight. 𝙈𝙮 𝘾𝙤𝙤𝙠𝙗𝙤𝙤𝙠 “𝘽𝙖𝙘𝙠𝙮𝙖𝙧𝙙 𝘽𝘽𝙌 𝙬𝙞𝙩𝙝 𝙁𝙞𝙧𝙚 𝙖𝙣𝙙 𝙎𝙥𝙞𝙘𝙚” 𝙞𝙨 𝘼𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚 𝙛𝙤𝙧 𝙖𝙩 𝙏𝙁𝙏𝙄𝘽𝘽𝙌.𝙘𝙤𝙢 𝙎𝙢𝙤𝙠𝙚𝙧: @mmbbqcompany Texas Smoke King 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @Jealous Devil Chunx 𝙒𝙤𝙤𝙙: @Cutting Edge Firewood Oak 𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @GoldeesBBQ Brisket Rub 𝙆𝙣𝙞𝙛𝙚: @@kendrick_bbq 𝘼𝙥𝙧𝙤𝙣: @Dixxon Flannel Co. #smokedbrisket #brisket #offsetsmoker #bbqfood #bbqtiktok

About

Legal