Recent content by ScottR18

I wont be greedy, I will take just one

Looks good. What was the weight and total cook time?

The cover takes some getting used to to put it on and take it off. I start with the smoke stack side and work from front to back. I also found that with the cover sits in the sun it is a lot easier to get one. Another tip, make sure the small round temperature probe access cover is closed before...

How did the flat turn out? I smoked my first brisket on my Bull and the point was great but the flat was a little dry. It was a 15lb choice cut, that may have had something to do with it. Total time start to finished including rest was about 16 hours. We just finished the last of it yesterday...

Yeah I agree that is one finicky piece of meat. I read there is a huge difference between 202 and 205 deg.... when it comes to the flat. Yeah bbq sauce covers the dryness...

I finally got up the nerve to try smoking my first brisket not just on the Bull but ever. It was a 15lb choice whole brisket on sale at Kroger for $2.99 lb. I trimmed about 1 - 2 lbs of fat off of it and then seasoned with with equal parts of Kosher salt and course pepper. I used CookinPellets...

I also noticed you had a smoke tub on the left next to the RTD sensor inside. I would move that to the right side as well. That could also affect the temperature of the RTD sensor.

The reason for two different bands is, 2.4 has lower speeds but transmits longer distances. Whereas 5 ghz transmits shorter distances but at higher speeds.

Dogfish Whiskeys this weekend

Here is one on YouTube with step by step

Congrats on the new Bull, I am a proud owner of a 4 week old Bull! I agree the app needs to delay notifications when users are adjusting the temperature. I would suggest a 15 second delay. That should give someone plenty of time to adjust from a low temperature to a high temperature. 30 Seconds...

The rub pack can be found under the Ad-Ons on their site

Nice. I have had mine for about a month and have cooked on it everything from, chicken thighs, chicken wings, baby back ribs, pizza and turkey breasts. I am taking the leap and smoking my first brisket fathers day weekend.

When you say bark, are you looking for a dark bark like on a brisket? Here was my first ribs on my Bull using the 3-2-1 method at 225 with a homemade rub. 180 might take some time to get them to 190 deg.