@philrmcknight's Journal, 01 May 19

👌🤤🤤 

🙌🙌🙌😍😍😍 

That's a nice smoke ring, looks amazing. 

I feel faint... 

I don't believe you. Gonna have to taste it for myself. 😉😋😊 

I know Bella, where’s that fainting emoji when you need it! 

Happy Birthday, Phil 

Oh wait, can't take your meal, it's your birthday! Happy birthday! 🎂😊 

I picked up a 20lb standing rib roast today... Was gonna oven roast it on Friday but now I want to bring it to Phil's for His hocus pocus! 

Bella, I think we need to plan a Crashers team! 

@Becca I don't know what that entails but if it puts me close enough to this brisket to snatch a bite or two count me in.  

Yum, you always share the best meats 

Thank you, Rosio, mami chula, :) I'm proud of my Texas heritage, barbecue is a big part of that! 

A delicious one, as far as I can tell 

Looks amazing. Wouldn't mind dig into that. Any special wood you prefer? Trying to find some locally, and look for any kind of fruit tree wood. Seems to be a fairly safe bet. Otherwise coconut rusk is used around here. 

Phil, that looks amazing! 

I want a smoker so bad, then I would have to learn how to use it. I am quite sure my gif would never look like yours!!!! But I would get "E" for effort!! I would do all chicken n turkey.. but I love the smells of meat, it's a texture thing why I don't eat red meat, my husband would go banana for this....  

I use an Oklahoma Joe's offset smoker, they're easy to use they just require regular attention when you're cooking, not a set-it-and-forget-it sort of tool. Get a charcoal chimney for starting your base fire, fill the basket with charcoal (I'm currently using Kingsford, but any decent type will do), put some crumpled newspaper under the basket (I dip the newspaper in a bit of oil or fat so it burns well), light, wait about fifteen minutes, pour your charcoal in the fire box, add some hardwood splits (some people call them chunks), wait another fifteen to twenty minutes with the firebox lid open, put your desired protein in the cooking chamber (I put it as far away from the firebox as possible), close your lids, check your fire every thirty minutes to an hour, add wood as needed, you might need to add another chimney of charcoal if you're doing a really long cook, cook your protein to temperature, pulled pork shoulder and brisket I take to 203° internal temperature, ribs I use the, "bend test", but typically takes four to five hours for baby backs and St. Louis style ribs, and five to six hours for spareribs. I don't cook much chicken or turkey because they're not my favorite meats, and poultry can be dangerous if it's not cooked through, but 165° internal is as high as you want to get before it starts drying out. If you want to get serious about smoking meat and barbecue check out the website amazingribs.com, there's more information there than you could possibly ever need, and it's well presented!  

I've been using Oak for the last couple of years, but I'm also partial to Pecan (which is a species of Hickory), just about any fruit or nut bearing hardwood is good for smoking meat, but avoid any kind of conifer!  

Dang, it was even better after sitting overnight, wish I had cooked a twenty-pounder!