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  1. hamrhead1971

    Vac sealing question

    I don't see where it would hurt anything to transfer it. I would have the bags ready to go so you can get them resealed as quickly as possible. Smoke it up. William
  2. hamrhead1971

    Portuguese Sweet Bread

    I tried this bread for Thanksgiving and it turned out great. I wanted to do some more this weekend. The thing is, this was the first time making bread and for some reason my dough will not double in size in an hour like the recipe says. Last time I let it sit overnight to get it to rise. Any...
  3. hamrhead1971

    smoking ribs for a office party tomorrow help

    That is almost exactly what I would do, with one additional step. For Thanksgiving I did a small turkey roll to take with us to my parents, four hours away. Not being sure if it would hold the heat being it was small, I took an empty milk jug and filled it with as hot as water as I could...
  4. hamrhead1971

    BDSkelly ~ Mini Disney Legs!

    Getting some nice color on those legs, Brian. I would swear I keep getting a wiff of em on the wind except that I am southeast of you and the wind is blowing north at 20-30 mph. Smoke it up. William
  5. hamrhead1971

    Friday night brisket

    There are several threads on using different cuts of meat to make burnt ends; chuck roast, csr's, pork roast, etc. The pork roast burnt ends are definitely on my to try list. Smoke it up. William
  6. hamrhead1971

    Friday night brisket

    Thank you, sir. I love burnt ends. They are fantastic straight out of the smoker. But when I have any left over, they go in a zip lock in the frig. Call me weird but I think they make pretty good cold snacks too. Everytime I walk by the frig I get one. By the way, that first brisket of yours...
  7. hamrhead1971

    Friday night brisket

    Thank you, my friend. But I have to give credit where credit is due and I must give a lot of the credit to yall, the wonderful folk on this site. I turned out some pretty good que before, IMO, but since joining this site the quality of my que has gone up immensely. And to that end, I must say...
  8. hamrhead1971

    Help building my Mini?

    Stephan If you don't get it done before you get into Louisiana, let me know. I am not far from Lafayette and unless I am traveling for work, we will get it built. Smoke it up. William
  9. hamrhead1971

    Travelling and need your advise

    Keep us updated on your travel plans ahead of time and maybe more folks will chime in with places to eat. Not just bbq but places to try the local cuisine also. When I am on the road, I don't want to eat "tourist food", I like to eat where the locals eat. Smoke it up. William
  10. hamrhead1971

    Friday night brisket

    Thanks, Richie. If yall wanna visit south Lousiana, I have a 20 pounder in the freezer. Thanks for the point. Smoke it up. William
  11. hamrhead1971

    Friday night brisket

    I live outside of Opelousas, LA which is an hour west of Baton Rouge. Smoke it up. William
  12. hamrhead1971

    Friday night brisket

    Thanks, b. I was happy with the outcome. Smoke it up. William
  13. hamrhead1971

    My first brisket today...

    Great job, mowin. Looks like you nailed it. Smoke it up. William
  14. hamrhead1971

    Finally doing a brisket tomorrow. And I'm jumping in the deep end

    Glad it came out good for you. Cant see the bark from here though. Lol Smoke it up. William
  15. hamrhead1971

    Friday night brisket

    Thanks, Gary. I have no complaints being it was a $1.97 lb choice brisket from wallyworld. Thanks for the point. Smoke it up. William
  16. hamrhead1971

    Friday night brisket

    The IT finally hit 185 just shy of 19 hours. Toothpick slid in easily. Separated flat Went into the ice chest and cut up point back in the smoker for burnt ends. The flat came out almost perfect. The seasoning is outstanding. The bark is a little soft but the tenderness was great...
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    20151212_162734.jpg

    • hamrhead1971
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    • Album: Friday night brisket
  18. 20151212_162725.jpg

    20151212_162725.jpg

    • hamrhead1971
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    • Album: Friday night brisket
  19. 20151212_134834.jpg

    20151212_134834.jpg

    • hamrhead1971
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    • Album: Friday night brisket
  20. hamrhead1971

    Finally doing a brisket tomorrow. And I'm jumping in the deep end

    There is a saying "if you're looking it ain't cooking." Looking good so far though. Mine is up to 183 degrees, 18 1/2 hours in. Smoke it up. William
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