14.6Lbs brisket, lightly salted, smoked over live oak and hickory for 18 hours at 165F-185F. [homemade]5yr ⋅ PhilFlag ⋅ r/food
She was running a fever of 204° so I put her down for a nap. The doctor said she would need to be tested in a few hours because of the exposure to hickory fumes in a confined space.4yr ⋅ PhilFlag ⋅ r/BBQ
9Lbs Prime beef tenderloin, salt/pepper/thyme rub, cherry smoked 4.5 hours at 225°F, pulled at 135°F internal. Rested 30 minutes.4yr ⋅ PhilFlag ⋅ r/meat
There's only one things in life that make it worth living...brisket smoked good, sliced thick, and freely given.4yr ⋅ PhilFlag ⋅ r/BBQ
9Lbs Prime beef tenderloin, salt/pepper/thyme rub, cherry smoked 4.5 hours at 225°F, pulled at 135°F internal. Rested 30 minutes.4yr ⋅ PhilFlag ⋅ r/BBQ
[Homemade] 7Lbs Standing rib roast, salt and pepper, smoked at 195°F with hickory for 6 hours to internal 130°F, rested 25 minutes4yr ⋅ PhilFlag ⋅ r/food
[Homemade] Shepherd's pie: minced smoked lamb, sauteed shallots, thickened lamb bone broth, peas, carrots, green beans, thyme, salt, pepper, topped with garlic cheddar mashed potatoes4yr ⋅ PhilFlag ⋅ r/food