15h dans le Barbecue ÇA FAIT QUOI ?! (Brisket)
🔥 3 PM at the BBQ, what's that like?! 🔥 Today, we're heading to Texas with a homemade brisket: beef brisket, slowly smoked for 15 hours on the barbecue between 100 and 120°C, until it reaches 93/95°C throughout. 👉 Cooking steps: • Smoke the meat to 65°C (149°F) at the core, with a spritz of apple juice and cider vinegar 🍏 • Wrap in butcher paper, then cook to 93-95°C (200-215°F) • Rest for 2 hours before serving 🤤 ✨ Homemade Dry Rub Recipe: • Smoked Paprika • Cumin • Cane Sugar • Salt & Pepper • Garlic Powder • Dried Thyme • Oregano A true culinary journey directly inspired by Texan barbecue 🇺🇸🔥 👉 Let me know in the comments if you want more BBQ recipes like this one! 👍 Like the video, subscribe, and activate the bell so you don't miss a thing. #Barbecue #BBQ #TexasBBQ #Brisket #SlowCooking #SmokedMeat #SmokedMeat #TexanCooking #Grill #BBQRecipe #BBQLovers #FoodPorn #Smoking #SmokedBrisket #BarbecueTime #MeatLovers #GrillMaster #CookingSlowAndLow #HomeCooking #easyrecipe Editing: Arthur Grindel
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