@am_thy5t: its officially #jeno month ๐Ÿ‘‘ ยฉ๏ธNOWAY-n5i

Amethyst
Amethyst
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Region: ID
Tuesday 01 April 2025 09:46:24 GMT
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abstarctpersonality_
.โ—œโ—กโ— :
FEEL IN LOVE WITH THAT MAN
2025-06-22 04:09:13
0
seraphic_eunolaa
๐Ÿฆ‹๐Ÿ•Š๏ธโœจ :
tapi Jeno first pitch emang ganteng yg unreal bgttt, terpesona bgtt guee๐Ÿ˜ญ
2025-04-01 09:55:58
144
yiyez17
jaembul :
it is my month too, our month ๐Ÿ˜…
2025-04-01 10:39:56
0
tinnguyenhuy16
tinnguyenhuy16 :
HE SOOOO HANDSOME ๐Ÿ’—๐Ÿ’—๐Ÿ’—
2025-04-02 02:53:28
0
baddice
ayes :
husband reveal
2025-04-01 09:53:20
6
kai.rizee
Andr_izk๐ŸฆŠ :
IT'S YOU~~~ IT'S ALWAYS YOU~~~ MEET A LOT OF PEOPLE, BUT NOBODY FEELS LIKE YOU~~~
2025-04-02 08:06:35
0
oceanriyu
OceanYu :
Oh My God... My Husband So Handsome... ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ’š๐Ÿ’š๐Ÿ’š
2025-04-01 09:50:24
0
peachberry.1
cancerrgirl :
Lee Jeno wajib masuk on the spot sih, soalnya salah satu keajaiban dunia๐Ÿ’—๐Ÿ˜ญ
2025-04-01 09:53:29
80
laelaromadhona
lela :
kok bisa si ganteng nya aksisndkaobdudbsi๐Ÿคฆ๐Ÿป
2025-05-18 14:46:19
0
deyara_na
d3y :
aduh adek rasa abang ini dunia adek lah
2025-04-02 16:57:48
0
duaribu000
Wafaeni Putri Salsanabila :
GANTENG BANGET GILAAAAA
2025-04-02 02:16:49
0
becikaristiani
Page 394! :
Lee Jeno and Amethys' edit: BOOM
2025-04-09 01:21:19
0
kirana.ey
kirey!!! :
mau jeno
2025-04-01 17:08:30
0
sarmaa385
๐šœ๐š”๐šข๐š‹๐š•๐šž๐šŽ๐šŽ :
gantengg bangettt
2025-04-01 09:50:27
0
louvrenote
rich.k :
Nih orang gantengnya perfect banget. Cowok terganteng๐Ÿฅฐ
2025-04-01 13:21:42
0
wonwoojeon94
wonwoo_jeon :
langsung nyebut astaghfirullah astaghfirullah Ya Allah subhanallah gantenge๐Ÿ˜ญ
2025-04-02 02:52:55
0
princeofjeong
๐Ÿฆ„ :
ganteng banget Lee Jeno ๐Ÿ˜ญ
2025-04-01 09:57:20
0
aikazumikei
Ai KazumiKei :
cakepnya jeno tuh kek lakik yang lakikkk bgt gitu lo ๐Ÿ˜ญ
2025-04-01 12:02:04
10
krlwrm
kyutte :
perfect๐Ÿ’‹
2025-04-02 00:45:26
1
tikacarrot
carrot๐Ÿฅ• :
bayikkkkkk๐Ÿคญ
2025-04-08 11:02:11
0
princessjenolee
JENO ACTOR ๐Ÿ”œ :
emang bener ya di atas kata GANTENG masih ada LEE JENO๐ŸงŽ๐Ÿปโ€โ™€๏ธ๐ŸงŽ๐Ÿปโ€โ™€๏ธ
2025-04-01 11:02:46
26
notmeeeeeeer
naga :
HD bgt gantengnya
2025-04-01 14:13:22
2
parkjisungwife_
itsme. as bndaaa๐ŸŒท :
Jeno yaaaaa๐Ÿ˜ญ
2025-04-11 03:40:40
0
chicago_127
Mrs.Suh :
bejiiirrr hd next level ini mah, orangnya emg dasarnya udh bening, tambah kualitas kamera jg bening, jadilah beningnya polยฒan
2025-04-03 11:42:10
0
00_magnolia
KESHI-pirit๐ŸŽธ :
klo udah ke amethyst udah deh gk inget lagi gua member lain,jeno intinya jeno aja udah di otak gua๐Ÿ˜ญ๐Ÿ˜ญ๐Ÿ˜ญ
2025-04-03 17:46:30
0
To see more videos from user @am_thy5t, please go to the Tikwm homepage.

Other Videos

๐™Š๐™๐™๐™Ž๐™€๐™ ๐™Ž๐™ˆ๐™Š๐™†๐™€๐™ ๐˜ฝ๐™๐™„๐™Ž๐™†๐™€๐™ 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 Iโ€™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, itโ€™s my favorite way to smoke a brisket. In my book Iโ€™m using my gravity fed smoker for this recipe. Now Iโ€™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 canโ€™t taste it yourself, Iโ€™ll let yโ€™all be the judge based on the visual results of which one looks better.  _______________________________________ ๐™„๐™ฃ๐™จ๐™ฉ๐™ง๐™ช๐™˜๐™ฉ๐™ž๐™ค๐™ฃ๐™จ: โ€ข Smoked dirty for about an hour at 200F. โ€ข Bumped it up to 250F clean until about 170F internal.  โ€ข At this point I foil boated it w/ tallow at about 275F.  โ€ข Cooked until probe tender and roughly 200-203F internal.  โ€ข 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.  ๐™ˆ๐™ฎ ๐˜พ๐™ค๐™ค๐™ ๐™—๐™ค๐™ค๐™  โ€œ๐˜ฝ๐™–๐™˜๐™ ๐™ฎ๐™–๐™ง๐™™ ๐˜ฝ๐˜ฝ๐™Œ ๐™ฌ๐™ž๐™ฉ๐™ ๐™๐™ž๐™ง๐™š ๐™–๐™ฃ๐™™ ๐™Ž๐™ฅ๐™ž๐™˜๐™šโ€ ๐™ž๐™จ ๐˜ผ๐™ซ๐™–๐™ž๐™ก๐™–๐™—๐™ก๐™š ๐™›๐™ค๐™ง ๐™‹๐™ง๐™š-๐™Š๐™ง๐™™๐™š๐™ง ๐™–๐™ฉ ๐™๐™๐™๐™„๐˜ฝ๐˜ฝ๐™Œ.๐™˜๐™ค๐™ข ๐™Ž๐™ข๐™ค๐™ ๐™š๐™ง: @mmbbqco Texas Smoke King  ๐˜พ๐™๐™–๐™ง๐™˜๐™ค๐™–๐™ก: @Jealous Devil Chunx ๐™’๐™ค๐™ค๐™™: @Cutting Edge Firewood Oak ๐™Ž๐™š๐™–๐™จ๐™ค๐™ฃ๐™ž๐™ฃ๐™œ: @GoldeesBBQ Brisket Rub ๐™†๐™ฃ๐™ž๐™›๐™š: @@kendrick_bbq  ๐˜ผ๐™ฅ๐™ง๐™ค๐™ฃ: @Dixxon Flannel Co.  #smokedbrisket #brisket #bbqfood #offsetsmoker #cookbook
๐™Š๐™๐™๐™Ž๐™€๐™ ๐™Ž๐™ˆ๐™Š๐™†๐™€๐™ ๐˜ฝ๐™๐™„๐™Ž๐™†๐™€๐™ 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 Iโ€™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, itโ€™s my favorite way to smoke a brisket. In my book Iโ€™m using my gravity fed smoker for this recipe. Now Iโ€™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 canโ€™t taste it yourself, Iโ€™ll let yโ€™all be the judge based on the visual results of which one looks better. _______________________________________ ๐™„๐™ฃ๐™จ๐™ฉ๐™ง๐™ช๐™˜๐™ฉ๐™ž๐™ค๐™ฃ๐™จ: โ€ข Smoked dirty for about an hour at 200F. โ€ข Bumped it up to 250F clean until about 170F internal. โ€ข At this point I foil boated it w/ tallow at about 275F. โ€ข Cooked until probe tender and roughly 200-203F internal. โ€ข 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. ๐™ˆ๐™ฎ ๐˜พ๐™ค๐™ค๐™ ๐™—๐™ค๐™ค๐™  โ€œ๐˜ฝ๐™–๐™˜๐™ ๐™ฎ๐™–๐™ง๐™™ ๐˜ฝ๐˜ฝ๐™Œ ๐™ฌ๐™ž๐™ฉ๐™ ๐™๐™ž๐™ง๐™š ๐™–๐™ฃ๐™™ ๐™Ž๐™ฅ๐™ž๐™˜๐™šโ€ ๐™ž๐™จ ๐˜ผ๐™ซ๐™–๐™ž๐™ก๐™–๐™—๐™ก๐™š ๐™›๐™ค๐™ง ๐™‹๐™ง๐™š-๐™Š๐™ง๐™™๐™š๐™ง ๐™–๐™ฉ ๐™๐™๐™๐™„๐˜ฝ๐˜ฝ๐™Œ.๐™˜๐™ค๐™ข ๐™Ž๐™ข๐™ค๐™ ๐™š๐™ง: @mmbbqco Texas Smoke King ๐˜พ๐™๐™–๐™ง๐™˜๐™ค๐™–๐™ก: @Jealous Devil Chunx ๐™’๐™ค๐™ค๐™™: @Cutting Edge Firewood Oak ๐™Ž๐™š๐™–๐™จ๐™ค๐™ฃ๐™ž๐™ฃ๐™œ: @GoldeesBBQ Brisket Rub ๐™†๐™ฃ๐™ž๐™›๐™š: @@kendrick_bbq ๐˜ผ๐™ฅ๐™ง๐™ค๐™ฃ: @Dixxon Flannel Co. #smokedbrisket #brisket #bbqfood #offsetsmoker #cookbook

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