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@myshelle.gadgetglow: I no longer grab for whatever is closest in the shower. I now have a 2 step routine thanks to @medicube US Store. #medicubebodycare #bodycareroutine #over40skincare #bodyexfoliation #tiktokshopblackfriday

Michelle | 40+ Tech & Beauty
Michelle | 40+ Tech & Beauty
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Friday 16 October 2026 18:15:01 GMT
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michelleknowshome
michelleknowshome :
I got my duo for under $17!!
2026-10-16 23:42:03
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НЕНАВИЖУ ВСЕ ЛЮДСКОЕ УМЫВАЮСb BAШЕÑ КР8ВЬЮ
НЕНАВИЖУ ВСЕ ЛЮДСКОЕ УМЫВАЮСb BAШЕÑ КР8ВЬЮ
Smoked Barbecue Meat: Ingredients: 3 lbs beef brisket or pork shoulder, 2 tablespoons olive oil, 2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon chili powder, and 1 cup barbecue sauce. Instructions: Preheat the smoker to 250°F (120°C). Rub the meat with olive oil, then season generously with brown sugar, paprika, garlic powder, onion powder, salt, pepper, and chili powder. Place the meat in the smoker and cook until deeply browned and smoky, spritzing occasionally with water or apple juice to keep it moist. Brush with barbecue sauce during the final 30–45 minutes. Cook until the meat is fork-tender and reaches a safe internal temperature, then rest for 15–20 minutes before slicing or shredding. Serve hot with extra barbecue sauce and your favorite sides.
Smoked Barbecue Meat: Ingredients: 3 lbs beef brisket or pork shoulder, 2 tablespoons olive oil, 2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon chili powder, and 1 cup barbecue sauce. Instructions: Preheat the smoker to 250°F (120°C). Rub the meat with olive oil, then season generously with brown sugar, paprika, garlic powder, onion powder, salt, pepper, and chili powder. Place the meat in the smoker and cook until deeply browned and smoky, spritzing occasionally with water or apple juice to keep it moist. Brush with barbecue sauce during the final 30–45 minutes. Cook until the meat is fork-tender and reaches a safe internal temperature, then rest for 15–20 minutes before slicing or shredding. Serve hot with extra barbecue sauce and your favorite sides.

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