Duce Raymond
3 recipes converted from their YouTube cooking videos.
Teaching you how to serve brisket Texas style
A step‑by‑step guide to slicing a smoked Texas‑style brisket the traditional way – cutting against the grain to a perfect pencil‑eraser thickness so each slice folds over a finger without falling apart, delivering melt‑in‑your‑mouth tenderness.
Chef makes BBQ Pork Belly Sliders + Gochugaru Street Corn!
A Korean‑inspired pork belly slider featuring smoky smoked pork belly glazed with a sweet‑spicy gochujang‑DQ glaze, quick‑pickled daikon, carrots and cucumber, and toasted milk‑bread buns. Perfect for a bold, street‑food style sandwich.
Here’s a tip on resting your brisket
After smoking a whole packer brisket to an internal temperature of 205°F, proper resting is crucial for juicy, tender meat. This recipe walks you through unwrapping, steaming off excess heat, re‑wrapping, and resting the brisket in a cooler for at least one hour before slicing.