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@su.thet0273: Replying to @maayeayethet3

Su Thet
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Thursday 22 October 2026 13:07:11 GMT
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su.thet.wah2
Su Thet Wah . စုသက်ဝါ :
❤️❤️❤️ချစ်စာလေး
2026-10-22 14:29:41
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soemyintnaing313
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2026-10-22 14:47:21
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Recipe Name Texas-Style Smoked Beef Brisket with a Peppery Bark Ingredients 1. Whole beef brisket (point and flat) – 8–10 lb 2. Coarse kosher salt – 3 tbsp 3. Coarsely ground black pepper – 4 tbsp 4. Garlic powder – 2 tbsp 5. Onion powder – 1 tbsp 6. Smoked paprika – 1 tbsp 7. Yellow mustard – 2 tbsp 8. Worcestershire sauce – 2 tbsp 9. Beef broth – 1 cup 10. Apple cider vinegar – 1/2 cup 11. Unsalted beef tallow – 3 tbsp 12. Unsalted butter – 4 tbsp, optional 13. Brown sugar – 1 tbsp, optional 14. Hickory or oak wood chunks – as needed for smoking Recipe 1. Remove the brisket from its packaging and pat it thoroughly dry with paper towels. Place it on a large cutting board and inspect the fat cap, removing hard pieces of fat and trimming excess fat until approximately 1/4 inch remains. 2. In a small bowl, combine the kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, and optional brown sugar. Mix thoroughly to create a bold, savory brisket rub. 3. Lightly coat the brisket with yellow mustard and Worcestershire sauce. This creates a tacky surface that helps the seasoning adhere without leaving a strong mustard flavor after cooking. 4. Apply the seasoning generously over every side of the brisket, including the edges. Press the rub into the meat rather than rubbing it off. Refrigerate uncovered for 2–12 hours if desired to help the seasoning penetrate. 5. Preheat a smoker to 225–250°F (107–121°C). Use oak or hickory wood for a traditional smoky flavor, and allow the smoker to stabilize before adding the brisket. 6. Place the brisket in the smoker with the fat cap facing the heat source. Insert a meat thermometer into the thickest part of the flat and close the lid. Maintain a steady temperature and avoid opening the smoker unnecessarily. 7. Combine the beef broth and apple cider vinegar in a clean spray bottle. After the first 3 hours, lightly spritz the brisket every 45–60 minutes if the surface looks dry. Avoid spraying so frequently that the peppery bark becomes wet. 8. Continue smoking until the bark becomes dark, firm, and deeply seasoned. This commonly takes 6–9 hours, depending on the brisket's size and the smoker temperature. 9. When the internal temperature reaches approximately 165–175°F (74–79°C) and the bark is well established, prepare to wrap the brisket. Place two large sheets of butcher paper or heavy-duty foil on a clean work surface. 10. Brush the brisket lightly with melted beef tallow and add the butter if desired. Wrap it tightly in the paper or foil, ensuring there are no large openings that allow moisture to escape. 11. Return the wrapped brisket to the smoker and continue cooking at 250°F (121°C). Cook until the thickest parts are generally around 195–205°F (91–96°C), checking tenderness rather than relying on temperature alone. 12. Insert a thermometer or thin probe into several areas of the brisket. It should slide in with very little resistance, similar to softened butter. If the meat still feels firm, continue cooking and check again after 20–30 minutes. 13. Remove the brisket from the smoker and keep it wrapped. Rest it in an insulated cooler or a warm oven set around 150–170°F (66–77°C) for 1–3 hours, ensuring it remains at a safe holding temperature. 14. Unwrap the brisket carefully and reserve any flavorful juices. Place it on a cutting board and slice the flat against the grain into pencil-thick slices. Rotate the meat as needed because the grain direction changes between the flat and point. 15. Arrange the slices on a serving board and spoon a little reserved juice over the meat. Serve with pickles, sliced onions, white bread, coleslaw, or your favorite barbecue sauce for an authentic Texas-style barbecue meal. Follow for more delicious smoked meat recipes and authentic BBQ favorites!
Recipe Name Texas-Style Smoked Beef Brisket with a Peppery Bark Ingredients 1. Whole beef brisket (point and flat) – 8–10 lb 2. Coarse kosher salt – 3 tbsp 3. Coarsely ground black pepper – 4 tbsp 4. Garlic powder – 2 tbsp 5. Onion powder – 1 tbsp 6. Smoked paprika – 1 tbsp 7. Yellow mustard – 2 tbsp 8. Worcestershire sauce – 2 tbsp 9. Beef broth – 1 cup 10. Apple cider vinegar – 1/2 cup 11. Unsalted beef tallow – 3 tbsp 12. Unsalted butter – 4 tbsp, optional 13. Brown sugar – 1 tbsp, optional 14. Hickory or oak wood chunks – as needed for smoking Recipe 1. Remove the brisket from its packaging and pat it thoroughly dry with paper towels. Place it on a large cutting board and inspect the fat cap, removing hard pieces of fat and trimming excess fat until approximately 1/4 inch remains. 2. In a small bowl, combine the kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, and optional brown sugar. Mix thoroughly to create a bold, savory brisket rub. 3. Lightly coat the brisket with yellow mustard and Worcestershire sauce. This creates a tacky surface that helps the seasoning adhere without leaving a strong mustard flavor after cooking. 4. Apply the seasoning generously over every side of the brisket, including the edges. Press the rub into the meat rather than rubbing it off. Refrigerate uncovered for 2–12 hours if desired to help the seasoning penetrate. 5. Preheat a smoker to 225–250°F (107–121°C). Use oak or hickory wood for a traditional smoky flavor, and allow the smoker to stabilize before adding the brisket. 6. Place the brisket in the smoker with the fat cap facing the heat source. Insert a meat thermometer into the thickest part of the flat and close the lid. Maintain a steady temperature and avoid opening the smoker unnecessarily. 7. Combine the beef broth and apple cider vinegar in a clean spray bottle. After the first 3 hours, lightly spritz the brisket every 45–60 minutes if the surface looks dry. Avoid spraying so frequently that the peppery bark becomes wet. 8. Continue smoking until the bark becomes dark, firm, and deeply seasoned. This commonly takes 6–9 hours, depending on the brisket's size and the smoker temperature. 9. When the internal temperature reaches approximately 165–175°F (74–79°C) and the bark is well established, prepare to wrap the brisket. Place two large sheets of butcher paper or heavy-duty foil on a clean work surface. 10. Brush the brisket lightly with melted beef tallow and add the butter if desired. Wrap it tightly in the paper or foil, ensuring there are no large openings that allow moisture to escape. 11. Return the wrapped brisket to the smoker and continue cooking at 250°F (121°C). Cook until the thickest parts are generally around 195–205°F (91–96°C), checking tenderness rather than relying on temperature alone. 12. Insert a thermometer or thin probe into several areas of the brisket. It should slide in with very little resistance, similar to softened butter. If the meat still feels firm, continue cooking and check again after 20–30 minutes. 13. Remove the brisket from the smoker and keep it wrapped. Rest it in an insulated cooler or a warm oven set around 150–170°F (66–77°C) for 1–3 hours, ensuring it remains at a safe holding temperature. 14. Unwrap the brisket carefully and reserve any flavorful juices. Place it on a cutting board and slice the flat against the grain into pencil-thick slices. Rotate the meat as needed because the grain direction changes between the flat and point. 15. Arrange the slices on a serving board and spoon a little reserved juice over the meat. Serve with pickles, sliced onions, white bread, coleslaw, or your favorite barbecue sauce for an authentic Texas-style barbecue meal. Follow for more delicious smoked meat recipes and authentic BBQ favorites!
Máy laze Hukan 12 tia xanh dùng trong nhà và ngoài trời #nvty75 #laze #hukan
Máy laze Hukan 12 tia xanh dùng trong nhà và ngoài trời #nvty75 #laze #hukan

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