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Ubet

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  1. Not sure the grade as it was ranch raised beef supplies but my employer. I'll try fat cap down and wrap at 165 this time. I pulled it off at 203 and left it wrapped, threw it in a cooler for two hours last time, so that's one reason it over cooked. I got told to pull around 190, or probe tender as stated above. I'll also try injecting it every 30mins this time. I have drippings from the last one I was thinking of using. Or do you have any other suggestions?
  2. I did my first brisket last weekend on my vision grill and used my flame boss 3oo. I smoked it at 250, wrapped it at 150 pulled it off at 203 internal temp. But it was a little dry, and didn't just fall apart, and the bark wouldn't stay on. It kept falling off. I cooked it fat side up, and did score it a little to deep. Anyone have any suggestions?
  3. I got it figured out. I didn't have the controller logged on the website
  4. I bought a fb 300 for my vision and have only smoked two or three things with it. I was going to try a brisket tomorrow morning. But I can't seem to be able to control the unit from my phone. Our internet runs through my phone, when I get into the app, it will tell me the readings from the unit. But I can't seem to adjust it from my phone, any suggestions?
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