Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 12-ringer

    Newb to the brisket

    Interesting, I never thought to do that....so you basically separate the point, but leave it attached via the fat cap? If that is the case, do they come off at the same time? Joe
  2. 12-ringer

    First timer: Two attempts, two failures...

    Poultry can be tough, especially skinless, boneless - easiest thing you can do - protect it.  Most chose a bacon wrap, but there are plenty of ways to wow em with a bird If you are bent on skinless/boneless - try this.....you won't regret it.... Brine your poultry..... 3tbspsns apple cider...
  3. 12-ringer

    masterbuilt 30 inch electric smoker

    Welcome the addiction - good luck - I am new to this forum, not new to the addiction of the smoke - people here seem great, very helpful and lots of good info here, for both beginners and some of the more advanced. Joe
  4. 12-ringer

    Newb to the brisket

    This is what is the best part of forums, people can share ideas and experiences.  I obviously didn't intend to mislead anyone - I have used my Stumps RF 3x5 as well as  BGE and MES 40 with the method above.  Of the three, the brisket from the MES was a little tougher than I would have liked, but...
  5. 12-ringer

    How did you come up with your screen name?

    My prowess on the 3d range and the comradert of the guys at the club is what led to 12-ringer (they gave it to me) ...played on it ever since my mid 20's - eventually into 12-Ring Game Cams (RingerCams) and the12-ring.com in 08'. Joe
  6. 12-ringer

    Newb to the brisket

    From my perspective (and I am certainly no smokehouse champion) the brisket has been the most difficult to figure out. I believe many make mistakes because they don’t understand the cut of meat itself, distinguishing from the point, flat, cap, etc. and not realizing the brisket is likely the...
  7. 12-ringer

    AMNPS guys

    Done - thanks again.... Joe
  8. DSC01866.jpg

    DSC01866.jpg

    • 12-ringer
    • Media item
    • Comments: 0
    • Album: AMNPS guys
  9. DSC01876.jpg

    DSC01876.jpg

    • 12-ringer
    • Media item
    • Comments: 0
    • Album: AMNPS guys
  10. DSC01885.jpg

    DSC01885.jpg

    • 12-ringer
    • Media item
    • Comments: 0
    • Album: AMNPS guys
  11. DSC01932.jpg

    DSC01932.jpg

    • 12-ringer
    • Media item
    • Comments: 0
    • Album: AMNPS guys
  12. 12-ringer

    AMNPS guys

    Might be a stupid question for SMF veterans, but how do I post pics from a 3rd party hosting site like Photobucket, etc? Thanks in advanace, Joe
  13. 12-ringer

    AMNPS guys

    Very confused ... Is there a reason a post I made earlier today on this thread has not yet appeared? I did receive some message about it needing to be reviewed because I was new... Joe
  14. 12-ringer

    AMNPS guys

    Posted a few comments, along with a few pics and received a message about being new and needing the post to be reviewed - what's that about? Thanks again for the AMNPS tips.... Joe
  15. 12-ringer

    AMNPS guys

    100 characters per space doesn't leave a whole lot of room for updates.... A little about me - 42 year old married, father of two - love to bowhunt, fish with the family, and host cookouts - been smoking long before it was the en-vogue thing to do...just thinned the fleet when I sold my Stumps...
  16. 12-ringer

    turkey

    If they are skinned you will want to protect them,,,lots of ways to do so, a bacon wrap is the easiest... Joe
  17. 12-ringer

    AMNPS guys

    In SE PA, highly doubt it was elevation. Probably a combo of moisture and not filled high enough. Brings another question...if I am not looking for a long burn do I still fill the AMNPS close to the top, but not through the entire maze? Thanks guys... Joe
  18. 12-ringer

    AMNPS guys

    Thanks guys I'll nuke em a bit before I give em a run again. Was burning straight oak (or trying too). I did choke the vent way down in an effort to fill the box, but when they went out the first time I left the vent wide open hoping for a better draft and they still crapped out. My money is...
  19. 12-ringer

    turkey

    Soak overnight in a solution.....24OZ of Cherry Dr. Pepper, 4oz of apple cider vinegar, 1/4 cup course Kosher salt. Rinse in the morning and bring to room temp. Season to choice a very simple garlic powder, onion powder, and "heat" (I love old bay here). Yow may may to brush with olive oil...
  20. AMNPS guys

    AMNPS guys

Top Bottom
Back
Clicky