@juwitaa_lovelly: jj dlu ya🙌🏻#fyp #xyzbca #jjcapcut

juwitaa_lovelly

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Wednesday 16 July 2025 02:53:21 GMT

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Comments

Rus Lee :

Cantiknya manis banget🥰

2025-11-04 04:50:29

0

@Rian :

beh damage apaan nih😁😁

2025-09-11 15:31:31

1

Firman🚀 :

manis memang spup ku satu ini🤣

2025-07-16 03:41:01

3

Anjas_03 :

assalamualaikum kk

2025-07-16 09:07:11

4

IMANNN💫 :

wowww menyala kak😜

2025-07-16 08:17:30

2

rasya27 :

okk mi

2025-07-16 11:50:24

1

Zizyyy Yyy :

cantik bgt sihh

2025-07-16 03:34:16

1

fadilsyaft7 :

hmmmmm

2025-07-20 00:59:08

0

Leonely Miko :

ngomong ² 08?

2025-07-22 05:29:45

1

T :

adihhh 🤫

2025-07-23 15:19:14

0

benn :

terlalu cantik🤭

2025-07-17 16:56:00

1

Fadil_24 :

yaallah ciptaan muh

2025-07-18 06:03:57

1

♣️ :

masyaalah yg bgni mi da cari mama ku🥰😅

2025-07-16 09:46:26

2

Ryoo :

ehem

2025-07-18 15:35:13

1

WAHYUDI :

aii😆

2025-07-16 03:37:34

1

Madrid fanatik 🇧🇷🇧🇷🇧🇷🔥 :

pabrik gula tutup 🥰😍💯😁😊✨

2025-07-16 11:00:41

1

cowok _mancung past ll :

haii cantik banget sih kk

2025-07-16 12:31:54

1

Sulawesi :

aduh lwt trss di fyp ku bmna manizz skli

2025-07-16 04:33:49

1

PP RAMADHAN :

produk tolaki tidak pernah gagal

2025-07-22 10:35:43

2

Alif_mo123 :

huiiy cantik

2025-07-16 05:48:11

2

Whyu :

kak 💍

2025-07-19 05:36:23

1

Lipanakmama :

behh manis nya cewe kendarii

2025-07-16 03:43:12

1

12% :

kooo cantik banget yaa macam bidadari🤣🤣😂

2025-07-18 04:11:39

1

unknown :

ktua kok se cute ini yah🙈

2025-07-17 03:07:33

1

Al Pratama⚡ :

liat kmu bagai kn bintang kak. susah di raih. indah di liat

2025-07-21 07:58:29

2

To see more videos from user @juwitaa_lovelly, please go to the Tikwm homepage.

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ستايل غالي كعب عالي 🙂🖤

ستايل غالي كعب عالي 🙂🖤

#ရူးတဲ့စိတ် ‌ေတွကမူးမှအိပ်ပျော်မယ်😞😔😭#

#ရူးတဲ့စိတ် ‌ေတွကမူးမှအိပ်ပျော်မယ်😞😔😭#

Brisket Foil Boat & Paper Wrap. I’m always tweaking my brisket process. In search of perfection. I haven’t strayed too far from my original guide I published last year. But I now consistently foil boat them and then wrap with butcher paper during the overnight hot hold. The idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render. I lay down two sheets of foil and follow the perimeter of the brisket. Something I learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto. I don’t add any tallow at this point. There will be plenty more rendered. During the rest of the cook. So much so that it pools and will impact your bottom bark. The flat will be wicked juicy, but the bark suffers. I had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow. I boat when I’m happy with the bottom bark, which is right around 165-175 degrees internal. I put it back on the smoker and wait for the top fat to fully render. Once it does, I’ll fully wrap in butcher paper. I use two sheets and do add tallow at this point. If it’s not up probe tender I’ll put it back on the smoker, if it is then I’ll remove it from the smoker and let it come down to 185F before putting it in my food warmer. I’ll hot hold it at 150F overnight until service the next day. Hopefully these tips continue to help you out on your brisket journey. Let me know if you have any questions. #bbq #brisket #smokedbrisket

Brisket Foil Boat & Paper Wrap. I’m always tweaking my brisket process. In search of perfection. I haven’t strayed too far from my original guide I published last year. But I now consistently foil boat them and then wrap with butcher paper during the overnight hot hold. The idea behind the boat is that it protects the flat from drying out and keeps the fat cap exposed so it continues to get smoke and render. I lay down two sheets of foil and follow the perimeter of the brisket. Something I learned from someone on this app, is that you should curl the edges away from the brisket so you don’t jab into it and you have handles to grab onto. I don’t add any tallow at this point. There will be plenty more rendered. During the rest of the cook. So much so that it pools and will impact your bottom bark. The flat will be wicked juicy, but the bark suffers. I had the idea recently to poke a few holes in it to help some of that tallow drain off so it’s not sitting in a big pool of tallow. I boat when I’m happy with the bottom bark, which is right around 165-175 degrees internal. I put it back on the smoker and wait for the top fat to fully render. Once it does, I’ll fully wrap in butcher paper. I use two sheets and do add tallow at this point. If it’s not up probe tender I’ll put it back on the smoker, if it is then I’ll remove it from the smoker and let it come down to 185F before putting it in my food warmer. I’ll hot hold it at 150F overnight until service the next day. Hopefully these tips continue to help you out on your brisket journey. Let me know if you have any questions. #bbq #brisket #smokedbrisket

#енхайпен #enhypen #укрконтент #кпоп #укркпоп

#енхайпен #enhypen #укрконтент #кпоп #укркпоп

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