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Overnight Brisket 🔥🥩 Want to cook a brisket overnight without babysitting it all night? Here’s the schedule I use so I can sleep and still have brisket ready before lunch. 🔥 OVERNIGHT BRISKET SCHEDULE 9:00 PM — Brisket goes on Get your smoker running at 180°F with charcoal and your favorite wood chunks. Season your brisket and let it smoke overnight at 180°F for about 9 hours. 6:00 AM — Turn it up Increase the smoker to 275°F. Don’t panic if the brisket is only around 150°F–160°F internal. Every brisket cooks differently. 175°F internal — Wrap Once the brisket reaches around 175°F internal, wrap tightly in butcher paper. @DRIP EZ Put it back on the smoker at 275°F and keep cooking. 10:00 AM–12:00 PM — Finish Start checking for tenderness as you approach 200°F. I’m usually looking for around 201°F–203°F internal, but tenderness matters more than the number. Your probe should slide into the flat and point with almost no resistance. Once it’s probe tender, pull it. 12:00 PM-ish — Rest Leave it wrapped and rest for about 1 hour. I used my Rest EZ BBQ blanket. Let the internal temperature gradually drop toward 140°F before putting it into a hot hold. This helps slow down the cooking process instead of putting a 203°F brisket straight into a warmer. 1:00 PM-ish — Hot hold Once it approaches 140°F internal, transfer it to a preheated electric warmer or oven. Hot hold around 140°F–150°F until ready to slice and serve. 🔥 SCREENSHOT THIS: 9 PM → 180°F 6 AM → 275°F 175°F internal → Wrap 10 AM–12 PM → 201°F–203°F + probe tender Rest → About 1 hour / cool toward 140°F Hot hold → 140°F–150°F Charcoal + wood chunks + a full night of sleep = brisket without babysitting the smoker all night. NOTE: If you’re using a pellet smoker, follow the same timeline but use the foil boat method instead of fully wrapping. Keep the top exposed so you can continue building bark. Save this for your next brisket cook. 🔥 #brisket

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Crockpot Chicken Adobo 🍗🧄🔥 Crockpot Series Episode 8: Chicken Adobo This is my crockpot series, where I help you make easy recipes so good you might find a spouse or impress the one you’ve got. This chicken adobo is savory, tangy, garlicky and packed with flavor. Everything goes straight into the crockpot, so the crockpot does the work and you take the credit! 🙌🏽🔥 Ingredients: 2½ pounds boneless, skinless chicken thighs 2 tablespoon butter, optional for searing ½ cup shoyu aka soy sauce ⅓ cup cane vinegar or white vinegar ½ cup low-sodium chicken broth 8 garlic cloves, crushed 3 bay leaves 1 teaspoon whole black peppercorns 1 teaspoon white pepper 1 tablespoon brown sugar Crispy fried garlic, topping Sliced green onions, topping Garlic rice, for serving Meat Mitch Whomp seasoning Instructions: 1. Season your chicken with your favorite rub. Hard sear in 2 tablespoons of butter for 1–2 minutes per side. This step is optional. 2. Place the chicken in the crockpot. Add the shoyu, vinegar, broth, garlic, bay leaves, peppercorns and brown sugar. Stir to coat everything evenly. 3. Cover and cook on LOW for 3–4 hours or HIGH for 2–2½ hours, until the chicken is tender and reaches at least 165°F. 4. Remove the bay leaves. You can keep the chicken whole or shred, I enjoyed it shredded. 5. For a thicker sauce, mix 2 tablespoons of cornstarch with equal parts cold water. Remove the chicken and stir the slurry into the crockpot and cook uncovered on HIGH for another 15–20 minutes. 6. Serve over garlic rice and finish with crispy fried garlic and sliced green onions. Don’t add any extra salt until you taste it—the soy sauce already brings plenty of seasoning. Easy, comforting and loaded with flavor. This chicken adobo has been one of my favorites so far and a meal you’ll want to make again and again! 🍚🔥 #chickenadobo #adobo #crockpot #crockpotrecipes #easyrecipe

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Crockpot Sweet and Sour Pork 🍍🐷🔥 Crockpot Series Episode 9: Sweet and Sour Pork This is my crockpot series, where I help you make easy recipes so good you might find a spouse or impress the one you’ve got. This sweet and sour pork is tender, tangy, sweet and covered in a glossy pineapple sauce. There’s no breading or frying—the crockpot does the work and you take the credit! 🙌🏽🔥 Ingredients: 2½–3 pounds pork shoulder, cut into ½ inch slices 2 tablespoon butter, optional ¾ cup pineapple juice ½ cup ketchup ⅓ cup packed brown sugar ⅓ cup rice vinegar ¼ cup shoyu 2 tablespoon minced garlic 1 tablespoon ground ginger 1 can (20 ounces) pineapple chunks, drained 1 red bell pepper, cut into large pieces 1 green bell pepper, cut into large pieces 1 onion, cut into large pieces 1 onion sliced 2-3 tablespoons cornstarch 2-3 tablespoons cold water Sliced green onions and sesame seeds Cooked white rice Instructions: 1. Pat the pork butt dry. Cut the pork butt in half, saving the tougher portion for another meal. 2. Cut 1/2 inch steaks out of the money muscle of pork butt. For better color and flavor, sear it in small batches for 1–2 minutes per side, then transfer it to the crockpot. Searing is optional. 3. Whisk together the pineapple juice, ketchup, brown sugar, rice vinegar, shoyu, garlic and ginger. Pour the sauce over the pork and stir. 4. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours. Start checking early—the pork should be tender but still hold its shape. 5. When the pork is done, around 195-200 degrees; remove to slice. Then add the pineapple, bell peppers and onion in. 6. Mix the cornstarch with the cold water. Remove a cup of broth from the crockpot and bring to a boil on the stove top. Add the cornstarch slurry in until thick then stir the slurry into the crockpot until thickened. Add back the pork and cook on High for 10-15 minutes until the sauce is thick and glossy. 7. Serve over white rice and finish with sliced green onions and sesame seeds. Tender pork coated in that sweet, tangy and sticky sauce! 🍚🍍🔥 #crockpot #sweetandsourpork #chinesefood