@khabili08luther: ila viboko

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Friday 06 November 2026 18:32:02 GMT

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𝙈𝙄𝙎𝙊 𝘽𝙍𝙄𝙎𝙆𝙀𝙏 One of the most Umami packed briskets I’ve ever made though it also wasn’t the prettiest looking. My boy @406_bbq put me onto Miso when I was down in Montana. He made a Miso sauce that was amazing. So now I’m literally addicted to cooking with it. Most binders on meats especially a brisket don’t really shine through after the cook but this one absolutely did. Not sure if it was the just the Miso paste or the combination of my boy @chucksflavortrain Umami rub and letting the paste and rub sit overnight in the fridge. Whatever the case was this was a very delicious brizzy fosheezy! 💰 Don’t mind my trimming skills I have been working on it 🤓 🐕 𝗥𝗼𝘅𝘆 and her 1st cameo as my taste tester. She’s literally next to me on almost every bite shot 😂 _______________________________________ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨: • American Wagyu Brisket @R-C Ranch TX Craft Meats • Miso Paste • @Chuck M Pinky Poppin Umami • Salt and Pepper 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: • Trim your brisket (still not the best at it) keep fat trimmings to render into tallow • Apply a coat of Miso paste, Umami rub then a light coat of salt & pepper • Smoke at 180F using Hickory wood and @Jealous Devil Max briquets • After 2hrs bump temp to 250F • Once you have a nice bark set, this one was at around 180 internal, wrap in butcher paper and tallow • Back onto the smoker at 275F until probe tender and a temp of 200-203F • Once done I removed and let temp drop to around 160F before placing into my warmer set at 160F until the next day 𝙂𝙧𝙞𝙡𝙡: @Masterbuilt XT gravity fed 𝘼𝙥𝙧𝙤𝙣: @Hedley & Bennett @San Francisco 49ers 𝙆𝙣𝙞𝙛𝙚: @Barrel Falls Blade Works 𝘾𝙪𝙩𝙩𝙞𝙣𝙜 𝘽𝙤𝙖𝙧𝙙: @Grizzly Blocks #brisket #smokedbrisket #misobrisket #brisketrecipe #tftibbq

𝙈𝙄𝙎𝙊 𝘽𝙍𝙄𝙎𝙆𝙀𝙏 One of the most Umami packed briskets I’ve ever made though it also wasn’t the prettiest looking. My boy @406_bbq put me onto Miso when I was down in Montana. He made a Miso sauce that was amazing. So now I’m literally addicted to cooking with it. Most binders on meats especially a brisket don’t really shine through after the cook but this one absolutely did. Not sure if it was the just the Miso paste or the combination of my boy @chucksflavortrain Umami rub and letting the paste and rub sit overnight in the fridge. Whatever the case was this was a very delicious brizzy fosheezy! 💰 Don’t mind my trimming skills I have been working on it 🤓 🐕 𝗥𝗼𝘅𝘆 and her 1st cameo as my taste tester. She’s literally next to me on almost every bite shot 😂 _______________________________________ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨: • American Wagyu Brisket @R-C Ranch TX Craft Meats • Miso Paste • @Chuck M Pinky Poppin Umami • Salt and Pepper 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨: • Trim your brisket (still not the best at it) keep fat trimmings to render into tallow • Apply a coat of Miso paste, Umami rub then a light coat of salt & pepper • Smoke at 180F using Hickory wood and @Jealous Devil Max briquets • After 2hrs bump temp to 250F • Once you have a nice bark set, this one was at around 180 internal, wrap in butcher paper and tallow • Back onto the smoker at 275F until probe tender and a temp of 200-203F • Once done I removed and let temp drop to around 160F before placing into my warmer set at 160F until the next day 𝙂𝙧𝙞𝙡𝙡: @Masterbuilt XT gravity fed 𝘼𝙥𝙧𝙤𝙣: @Hedley & Bennett @San Francisco 49ers 𝙆𝙣𝙞𝙛𝙚: @Barrel Falls Blade Works 𝘾𝙪𝙩𝙩𝙞𝙣𝙜 𝘽𝙤𝙖𝙧𝙙: @Grizzly Blocks #brisket #smokedbrisket #misobrisket #brisketrecipe #tftibbq

@fabioteruel Quando Deus inicia uma nova fase, Ele não muda apenas o cenário, muda a história. Quem crê vive a abundância preparada pelo céu. #palavrafabioteruel #oracao #deus_no_controle #fe

@fabioteruel Quando Deus inicia uma nova fase, Ele não muda apenas o cenário, muda a história. Quem crê vive a abundância preparada pelo céu. #palavrafabioteruel #oracao #deus_no_controle #fe

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