18 Delicious Smoked Brisket Recipes Ultimate Guide

Are you ready to elevate your barbecue game to legendary status? Our ultimate guide to 18 Delicious Smoked Brisket Recipes is here to transform your backyard cookouts into a feast worth remembering. From classic Texas-style to innovative twists, these recipes promise juicy, flavorful brisket that’ll have your guests begging for seconds. Dive in and discover your next signature smoke!

Classic Texas Smoked Brisket

Got a hankering for something smoky and satisfying? Let’s dive into making a Classic Texas Smoked Brisket that’ll have your taste buds dancing. It’s simpler than you think, and oh-so-rewarding.

Ingredients

• Brisket – 1 (12-14 lbs)
• Salt – ¼ cup
• Black pepper – ¼ cup

Instructions

1. Trim the brisket, leaving about ¼ inch of fat on the surface for flavor and moisture.
2. Combine salt and black pepper in a bowl. This is your rub.
3. Apply the rub evenly all over the brisket. Don’t be shy; it needs a good coat.
4. Preheat your smoker to 225°F. Use oak or hickory wood for that authentic Texas flavor.
5. Place the brisket in the smoker, fat side up. This protects the meat from drying out.
6. Smoke the brisket until it reaches an internal temperature of 165°F, about 6 hours. Spritz with water every hour to keep it moist.
7. Wrap the brisket in butcher paper or aluminum foil. This step, called the Texas crutch, helps push through the stall.
8. Continue smoking until the internal temperature hits 203°F, about another 4 hours.
9. Remove the brisket from the smoker. Let it rest for at least 1 hour before slicing. This keeps all those juicy flavors locked in.

Slice against the grain for tender bites. The bark should be dark and crusty, the inside juicy and bursting with smoky goodness. Serve it up with pickles and white bread for a true Texas experience.

Kansas City Style Smoked Brisket

Now, if you’re craving something that screams comfort with a smoky twist, Kansas City Style Smoked Brisket is your go-to. It’s all about that slow smoke, tender meat, and a bark that’ll have you coming back for seconds.

Ingredients

• Brisket – 10 lbs
• Salt – ¼ cup
• Black pepper – ¼ cup
• Wood chips – 4 cups

Instructions

1. Trim the brisket, leaving about ¼ inch of fat on top.
2. Mix salt and black pepper in a bowl, then rub it all over the brisket.
3. Preheat your smoker to 225°F using wood chips for flavor.
4. Place the brisket in the smoker, fat side up, and close the lid.
5. Smoke the brisket for 6 hours, adding wood chips every hour to maintain smoke.
6. After 6 hours, wrap the brisket in butcher paper to keep it moist.
7. Continue smoking until the internal temperature reaches 203°F, about another 4 hours.
8. Remove the brisket from the smoker and let it rest for 1 hour before slicing.

Look at that bark! The brisket should be so tender it nearly falls apart. Serve it sliced thick with a side of pickles and white bread for the ultimate Kansas City experience.

Memphis Dry Rub Smoked Brisket

Just imagine sinking your teeth into a piece of Memphis dry rub smoked brisket that’s been cooked to perfection. You’re in for a treat with this simple yet flavorful recipe that’ll have everyone asking for seconds.

Ingredients

• Brisket – 1 (10-12 lbs)
• Brown sugar – ½ cup
• Paprika – ¼ cup
• Garlic powder – 2 tbsp
• Onion powder – 2 tbsp
• Salt – 2 tbsp
• Black pepper – 2 tbsp
• Cayenne pepper – 1 tsp

Instructions

1. Trim the brisket, leaving about ¼ inch of fat on the surface.
2. Mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a bowl to create the dry rub.
3. Apply the dry rub evenly all over the brisket, pressing gently to adhere.
4. Preheat your smoker to 225°F using hickory or oak wood for authentic flavor.
5. Place the brisket in the smoker, fat side up, and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F.
6. Wrap the brisket in butcher paper or aluminum foil once it reaches an internal temperature of 160°F to keep it moist.
7. Let the brisket rest for at least 1 hour before slicing against the grain.

Here’s the deal: this brisket comes out incredibly tender with a smoky, slightly sweet crust that’s packed with flavor. Try serving it sliced on a platter with pickles and white bread for a true Memphis experience.

Sweet and Spicy Smoked Brisket

Oh, you’re in for a treat with this Sweet and Spicy Smoked Brisket. It’s the perfect blend of flavors that’ll have you coming back for seconds, and it’s surprisingly straightforward to make.

Ingredients

• Brisket – 5 lbs
• Brown sugar – 1 cup
• Paprika – 2 tbsp
• Garlic powder – 1 tbsp
• Salt – 1 tbsp
• Black pepper – 1 tbsp
• Cayenne pepper – 1 tsp
• Apple cider vinegar – ½ cup

Instructions

1. Preheat your smoker to 225°F. Consistency is key for that perfect smoke ring.
2. Mix brown sugar, paprika, garlic powder, salt, black pepper, and cayenne pepper in a bowl. This rub is your flavor foundation.
3. Pat the brisket dry with paper towels. A dry surface helps the rub stick better.
4. Apply the rub evenly all over the brisket. Don’t skimp—this is where the magic happens.
5. Place the brisket in the smoker, fat side up. This allows the fat to render down through the meat.
6. Smoke for 6 hours, spritzing with apple cider vinegar every hour to keep it moist.
7. After 6 hours, wrap the brisket in butcher paper and return to the smoker. This step, known as the Texas crutch, helps push through the stall.
8. Continue smoking until the internal temperature reaches 203°F, about another 4 hours.
9. Remove from the smoker and let rest for at least 1 hour before slicing. Patience pays off with juicier meat.

Perfectly smoked, this brisket boasts a crispy bark with a tender, juicy interior. Serve it sliced on a platter or piled high on sandwiches for your next gathering.

Smoked Brisket with Coffee Rub

Venturing into the world of smoked meats can seem daunting, but this smoked brisket with a coffee rub is a game-changer. You’ll love how the rich flavors meld together, creating a mouthwatering masterpiece that’s surprisingly simple to make.

Ingredients

• Brisket – 1 (12-14 lbs)
• Coffee grounds – ½ cup
• Brown sugar – ½ cup
• Paprika – ¼ cup
• Salt – 2 tbsp
• Black pepper – 2 tbsp
• Garlic powder – 1 tbsp

Instructions

1. Preheat your smoker to 225°F. Use wood chips of your choice for flavor.
2. Mix coffee grounds, brown sugar, paprika, salt, black pepper, and garlic powder in a bowl to create the rub.
3. Trim excess fat from the brisket, leaving about ¼ inch to keep it moist during cooking.
4. Apply the rub evenly all over the brisket, pressing gently to adhere.
5. Place the brisket in the smoker, fat side up, to protect the meat from the heat.
6. Smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195°F. Tip: Spritz with apple cider vinegar every hour to keep it moist.
7. Once done, wrap the brisket in butcher paper and let it rest in a cooler for at least 1 hour before slicing. Tip: This rest period allows the juices to redistribute.
8. Slice against the grain for the most tender bites. Tip: Use a sharp knife for clean cuts.

Craving that first bite? The brisket will have a perfect bark, tender texture, and a deep, smoky flavor with a hint of coffee. Serve it on a platter with pickles and onions for a classic touch, or pile it high on a bun for an epic sandwich.

Applewood Smoked Brisket

Perfect for your next backyard BBQ, this Applewood Smoked Brisket is a game-changer. You’ll love the deep, smoky flavors and how tender it gets after hours on the grill.

Ingredients

• Brisket – 1 (10-12 lbs)
• Applewood chips – 4 cups
• Kosher salt – ¼ cup
• Black pepper – ¼ cup

Instructions

1. Trim the brisket, leaving about ¼ inch of fat on top.
2. Combine kosher salt and black pepper in a bowl. Rub the mixture all over the brisket.
3. Preheat your smoker to 225°F using applewood chips for smoke.
4. Place the brisket in the smoker, fat side up. Close the lid.
5. Smoke the brisket for 1 hour per pound, or until the internal temperature reaches 195°F. Tip: Keep the smoker’s temperature steady for even cooking.
6. Wrap the brisket in butcher paper. Return it to the smoker for another 2 hours. Tip: This step, known as the Texas crutch, helps tenderize the meat.
7. Remove the brisket from the smoker. Let it rest for 1 hour before slicing. Tip: Resting allows the juices to redistribute, making the brisket juicier.

Rich in flavor and fall-apart tender, this brisket is a crowd-pleaser. Serve it sliced with your favorite BBQ sauce or pile it high on a sandwich for a hearty meal.

Smoked Brisket with Cherry Glaze

Now, imagine sinking your teeth into a slice of smoked brisket that’s been lovingly glazed with a sweet and tangy cherry sauce. It’s the kind of dish that turns a regular BBQ into a memorable feast.

Ingredients

• Brisket – 5 lbs
• Cherry preserves – 1 cup
• Apple cider vinegar – 2 tbsp
• Smoking wood chips – 2 cups

Instructions

1. Preheat your smoker to 225°F using the smoking wood chips for flavor.
2. Place the brisket in the smoker, fat side up, to keep it moist during the long cook.
3. Smoke the brisket for 6 hours, maintaining a steady temperature of 225°F.
4. Mix the cherry preserves and apple cider vinegar in a small saucepan over low heat until smooth.
5. After 6 hours, brush the brisket generously with the cherry glaze.
6. Continue smoking for another 2 hours, applying more glaze every 30 minutes.
7. Remove the brisket from the smoker when it reaches an internal temperature of 203°F.
8. Let it rest for 30 minutes before slicing against the grain.

Juicy and tender, this brisket pairs perfectly with a crisp coleslaw or atop a toasted brioche bun for a next-level sandwich. The cherry glaze adds a delightful sweetness that contrasts beautifully with the smoky meat.

Garlic and Herb Smoked Brisket

Just imagine sinking your teeth into a perfectly smoked brisket, where the garlic and herb crust gives way to tender, juicy meat. It’s the kind of dish that turns a regular weekend into something special.

Ingredients

• Brisket – 5 lbs
• Garlic powder – 2 tbsp
• Dried thyme – 1 tbsp
• Salt – 1 tbsp
• Black pepper – 1 tbsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your smoker to 225°F. Tip: Use wood chips like hickory or oak for that classic smoky flavor.
2. Mix garlic powder, dried thyme, salt, and black pepper in a small bowl.
3. Rub the brisket all over with olive oil. This helps the seasoning stick.
4. Apply the seasoning mix evenly over the brisket. Tip: Don’t be shy with the seasoning—it’s what gives the brisket its flavor.
5. Place the brisket in the smoker, fat side up. Tip: This allows the fat to render down through the meat, keeping it moist.
6. Smoke the brisket until it reaches an internal temperature of 195°F, about 1.5 hours per pound.
7. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. This keeps all those delicious juices inside.

Melt-in-your-mouth tender with a smoky, herby crust, this brisket is a showstopper. Try serving it sliced over creamy mashed potatoes or piled high on a toasted bun for an unforgettable sandwich.

Smoked Brisket with Mustard Sauce

Let’s dive into making a smoked brisket that’s juicy, flavorful, and paired with a tangy mustard sauce. It’s simpler than you think and perfect for your next BBQ.

Ingredients

• Brisket – 5 lbs
• Mustard – 1/2 cup
• Brown sugar – 1/4 cup
• Apple cider vinegar – 2 tbsp
• Salt – 1 tbsp
• Pepper – 1 tsp

Instructions

1. Preheat your smoker to 225°F.
2. Rub the brisket evenly with salt and pepper.
3. Place the brisket in the smoker, fat side up.
4. Smoke for 6 hours, maintaining the temperature at 225°F. Tip: Use a water pan in the smoker to keep the brisket moist.
5. After 6 hours, wrap the brisket in aluminum foil.
6. Continue smoking for another 4 hours or until the internal temperature reaches 195°F. Tip: Check the temperature in the thickest part of the brisket.
7. While the brisket rests, mix mustard, brown sugar, and apple cider vinegar in a bowl to make the sauce. Tip: Let the sauce sit for 10 minutes to let the flavors meld.
8. Slice the brisket against the grain and serve with the mustard sauce.

Here’s the deal: the brisket will be so tender it practically melts in your mouth, and the mustard sauce adds a sweet and tangy kick. Try serving it on a toasted bun with coleslaw for an epic sandwich.

Peppercorn Crusted Smoked Brisket

Ever find yourself craving something smoky, spicy, and utterly satisfying? This peppercorn crusted smoked brisket is your answer, combining bold flavors with that melt-in-your-mouth texture we all love.

Ingredients

• Brisket – 5 lbs
• Black peppercorns – 2 tbsp
• Salt – 1 tbsp
• Garlic powder – 1 tsp
• Wood chips – 2 cups

Instructions

1. Preheat your smoker to 225°F. Soak the wood chips in water for 30 minutes before using.
2. Grind the black peppercorns coarsely. Mix them with salt and garlic powder in a small bowl.
3. Rub the spice mixture all over the brisket, pressing gently to ensure it sticks.
4. Place the brisket in the smoker, fat side up. Add the soaked wood chips to the coals.
5. Smoke the brisket for 6 hours, maintaining a steady temperature of 225°F. Check the wood chips every hour, adding more if needed.
6. After 6 hours, wrap the brisket in aluminum foil. Return it to the smoker for another 4 hours.
7. Remove the brisket from the smoker. Let it rest, still wrapped, for 30 minutes before slicing.

Out of the smoker, this brisket boasts a crusty peppercorn exterior that gives way to tender, juicy meat. Serve it sliced on a platter with pickles and onions for a classic touch, or pile it high on toasted buns for an unforgettable sandwich.

Smoked Brisket with Bourbon BBQ Sauce

Unbelievably tender and packed with flavor, this smoked brisket with bourbon BBQ sauce is a game-changer for your next BBQ. You’ll love how the smoky meat pairs perfectly with the sweet and tangy sauce.

Ingredients

• Brisket – 5 lbs
• Salt – 2 tbsp
• Black pepper – 1 tbsp
• Bourbon – ½ cup
• Ketchup – 1 cup
• Brown sugar – ½ cup
• Apple cider vinegar – ¼ cup

Instructions

1. Preheat your smoker to 225°F.
2. Rub the brisket evenly with salt and black pepper.
3. Place the brisket in the smoker, fat side up. Smoke for 6 hours.
4. While the brisket smokes, combine bourbon, ketchup, brown sugar, and apple cider vinegar in a saucepan. Simmer for 20 minutes to thicken into a BBQ sauce.
5. After 6 hours, wrap the brisket in foil. Return to the smoker for another 4 hours.
6. Remove the brisket from the smoker. Let it rest for 30 minutes before slicing.
7. Slice the brisket against the grain. Serve with the bourbon BBQ sauce.

Look at that bark! The brisket is melt-in-your-mouth tender, with a smoky crust that’s to die for. Try serving it on a toasted bun with a side of pickles for the ultimate sandwich experience.

Hickory Smoked Brisket

Mmm, there’s nothing quite like the smell of hickory smoked brisket wafting through the air. It’s the kind of dish that brings everyone to the table, eager for that first juicy bite.

Ingredients

• Brisket – 1 (12-14 lb)
• Hickory wood chips – 4 cups
• Salt – ¼ cup
• Black pepper – ¼ cup

Instructions

1. Trim the brisket, leaving about ¼ inch of fat on the surface for flavor.
2. Combine salt and black pepper in a bowl, then rub the mixture evenly all over the brisket.
3. Preheat your smoker to 225°F, using hickory wood chips for that classic smoky flavor.
4. Place the brisket in the smoker, fat side up, and close the lid.
5. Smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195°F. Tip: Resist the urge to open the smoker too often; it lets heat escape.
6. Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. Tip: Resting allows the juices to redistribute, making every slice moist.
7. Slice against the grain for the most tender bites. Tip: Look for the muscle fibers and cut perpendicular to them.

Kick back and enjoy the rich, smoky flavors and the melt-in-your-mouth texture of your hickory smoked brisket. Serve it up with some homemade BBQ sauce or pile it high on a sandwich for a next-level meal.

Smoked Brisket with Maple Glaze

Craving something smoky, sweet, and utterly satisfying? You’ve got to try this smoked brisket with maple glaze. It’s the perfect blend of deep, smoky flavors with a touch of sweetness that’ll have you coming back for seconds.

Ingredients

• Brisket – 5 lbs
• Maple syrup – ½ cup
• Apple cider vinegar – ¼ cup
• Salt – 2 tbsp
• Black pepper – 1 tbsp

Instructions

1. Preheat your smoker to 225°F.
2. Mix salt and black pepper in a bowl, then rub it all over the brisket.
3. Place the brisket in the smoker, fat side up. Smoke for 6 hours.
4. After 6 hours, wrap the brisket in aluminum foil to keep it moist. Continue smoking for another 4 hours.
5. In a small saucepan, combine maple syrup and apple cider vinegar. Simmer over low heat for 5 minutes to thicken slightly.
6. Remove the brisket from the smoker. Brush the maple glaze over the brisket.
7. Let the brisket rest for 30 minutes before slicing. This helps the juices redistribute.

Every bite of this brisket is a perfect balance of smoky and sweet, with a melt-in-your-mouth texture. Serve it sliced on a platter with extra glaze on the side, or pile it high on a bun for an unforgettable sandwich.

Smoked Brisket and Beer Marinade

Today’s the perfect day to fire up the smoker and dive into making a mouthwatering smoked brisket with a beer marinade that’ll have everyone asking for seconds.

Ingredients

• Brisket – 5 lbs
• Beer – 1 cup
• Brown sugar – ¼ cup
• Garlic powder – 1 tbsp
• Salt – 1 tbsp
• Black pepper – 1 tbsp

Instructions

1. Trim the brisket of excess fat, leaving about ¼ inch for flavor.
2. In a bowl, mix beer, brown sugar, garlic powder, salt, and black pepper to create the marinade.
3. Place the brisket in a large resealable bag and pour the marinade over it. Seal and refrigerate for at least 12 hours, flipping once halfway through.
4. Preheat your smoker to 225°F. Use wood chips of your choice for smoking.
5. Remove the brisket from the marinade and pat dry with paper towels. Discard the marinade.
6. Place the brisket in the smoker, fat side up. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F.
7. Wrap the brisket in aluminum foil and let it rest for at least 30 minutes before slicing.

Behold, your smoked brisket is ready to steal the show. The beer marinade infuses it with a subtle sweetness and depth, while the slow smoking ensures it’s incredibly tender. Serve it sliced thick on a platter, or pile it high on buns for the ultimate BBQ sandwiches.

Smoked Brisket with Chipotle Rub

Unbelievably tender and packed with flavor, this smoked brisket with chipotle rub is your next weekend project. You’ll love the smoky, slightly spicy kick that makes it a crowd-pleaser.

Ingredients

• Brisket – 1 (5-6 lb)
• Chipotle powder – 2 tbsp
• Brown sugar – ¼ cup
• Salt – 1 tbsp
• Black pepper – 1 tbsp

Instructions

1. Preheat your smoker to 225°F. Use wood chips like hickory or oak for best flavor.
2. Mix chipotle powder, brown sugar, salt, and black pepper in a bowl to create the rub.
3. Pat the brisket dry with paper towels. This helps the rub stick better.
4. Apply the rub evenly all over the brisket. Don’t be shy—cover every inch.
5. Place the brisket in the smoker, fat side up. This keeps the meat moist as it cooks.
6. Smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195°F. Use a meat thermometer to check.
7. Once done, wrap the brisket in foil and let it rest for at least 30 minutes. This step is crucial for juicy meat.

You’ll know it’s perfect when the brisket pulls apart easily with a fork. The smoky, spicy crust gives way to melt-in-your-mouth meat inside. Try serving it sliced thick on a platter or piled high on sandwiches with pickles and coleslaw.

Smoked Brisket with Brown Sugar Glaze

Hey, you ever crave something smoky, sweet, and downright irresistible? This smoked brisket with a brown sugar glaze is your ticket to flavor town, no passport required.

Ingredients

• Brisket – 5 lbs
• Brown sugar – 1 cup
• Apple cider vinegar – ½ cup
• Smoked paprika – 2 tbsp
• Garlic powder – 1 tbsp
• Salt – 1 tbsp
• Black pepper – 1 tsp

Instructions

1. Preheat your smoker to 225°F. Keep the temperature steady for that low and slow magic.
2. Mix smoked paprika, garlic powder, salt, and black pepper in a bowl. Rub this all over the brisket. Tip: Let the brisket sit at room temperature for 30 minutes before rubbing for better flavor absorption.
3. Place the brisket in the smoker, fat side up. Smoke for 6 hours. Tip: Use a water pan in the smoker to keep the meat moist.
4. Whisk together brown sugar and apple cider vinegar in a saucepan over low heat until the sugar dissolves. Brush this glaze over the brisket after the first 6 hours of smoking.
5. Continue smoking for another 2 hours, or until the internal temperature reaches 195°F. Tip: Wrap the brisket in foil for the last hour if it’s getting too dark.
6. Remove from the smoker and let rest for 30 minutes before slicing.

Unbelievably tender with a caramelized crust, this brisket is a showstopper. Serve it sliced on a platter or piled high on buns for the ultimate BBQ sandwich.

Smoked Brisket with Honey Mustard

Smoked brisket with honey mustard is the kind of dish that turns a regular weekend into something special. You get that perfect mix of smoky, tender meat with a sweet and tangy kick that’s just irresistible.

Ingredients

• Brisket – 5 lbs
• Salt – 2 tbsp
• Black pepper – 1 tbsp
• Honey – ½ cup
• Mustard – ¼ cup

Instructions

1. Preheat your smoker to 225°F. This low and slow temperature is key for tender brisket.
2. Mix salt and black pepper in a bowl. Rub this mixture all over the brisket for even seasoning.
3. Place the brisket in the smoker. Smoke it for about 1 hour per pound, or until the internal temperature reaches 195°F. Tip: Keep a water pan in the smoker to maintain moisture.
4. While the brisket smokes, mix honey and mustard in a small bowl to make the glaze. Tip: Warm the honey slightly for easier mixing.
5. Once the brisket reaches 195°F, brush the honey mustard glaze over it. Smoke for another 30 minutes to let the glaze set. Tip: Use a silicone brush for easy glazing.
6. Remove the brisket from the smoker. Let it rest for at least 20 minutes before slicing. This keeps the juices in.

The brisket comes out so tender it practically melts in your mouth, with the honey mustard adding a lovely sticky sweetness. Try serving it on a toasted bun with some coleslaw for a killer sandwich.

Smoked Brisket with Whiskey Marinade

Brisket lovers, gather around! Today, we’re diving into a smoky, whiskey-kissed brisket that’s sure to steal the show at your next barbecue. You’ll love how the marinade tenderizes the meat, infusing it with deep, rich flavors.

Ingredients

• Brisket – 5 lbs
• Whiskey – 1 cup
• Brown sugar – ½ cup
• Garlic powder – 1 tbsp
• Salt – 2 tsp
• Black pepper – 1 tsp

Instructions

1. In a large bowl, mix whiskey, brown sugar, garlic powder, salt, and black pepper to create the marinade.
2. Place the brisket in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring all air is removed. Tip: Massage the marinade into the brisket for even coverage.
3. Refrigerate the brisket for at least 12 hours, or overnight for best results. Tip: Flip the bag halfway through marinating to ensure both sides absorb the flavors.
4. Preheat your smoker to 225°F. Remove the brisket from the marinade and let it sit at room temperature for 30 minutes.
5. Smoke the brisket for about 1 hour per pound, or until the internal temperature reaches 195°F. Tip: Use a meat thermometer to check for doneness without cutting into the brisket.
6. Let the brisket rest for 30 minutes before slicing against the grain.

Get ready to enjoy a brisket that’s incredibly tender with a perfect balance of smoky and sweet. Serve it sliced on a platter or piled high on sandwiches for a crowd-pleasing meal.

Conclusion

Ready to elevate your barbecue game? Our roundup of 18 delicious smoked brisket recipes offers something for every taste and skill level. Whether you’re a seasoned pitmaster or a curious newbie, these recipes promise mouthwatering results. Don’t forget to try your favorites, share your thoughts in the comments, and pin this ultimate guide on Pinterest for your next smoky adventure. Happy cooking!

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