Pork Butt / Pulled Pork on the Char-Griller Gravity 980
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- Опубликовано: 23 июл 2024
- Today (all day) I did an 8lb boston butt on the char-griller gravity 980. Temps stuck around target as I added cherry, then apple wood to the ash pan. Total cook time was about 9 hours - mostly at 250F.
Ingredients:
- Boston Butt (Top part of pork shoulder, not the picnic)
- Mustard (or other binder)
- Your favorite rub
- Your favorite bbq sauce
Directions:
- Apply your binder (mustard in this case) all over the meat
- Cover your meat with your favorite rub
- Light up your grill/smoker to 250F
- Cook your Boston butt on indirect heat uncovered until you reach about 160F
- Wrap the meat - easiest here is to use a foil pan with tinfoil cover
- Cook wrapped until about 205F internal temperature
- Let rest at least 30 minutes
- Pull apart with your hands or you can also use forks, claws, etc..
- Optionally mix in your favorite bbq sauce
- Enjoy with a friend!
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Sorry about the weird resolution/size.. I changed it on my phone to see if it'd come out better. (it didn't)
LOL......I thought my computer had gone goofy! 🍺 \m/
Nice stuff Rob! That looks like a sweet grill!
Looks excellent and what a beautiful view you have Rob!
Thank you Jason! Appreciate you man!
Awesome job, looks amazing.
Thanks man - it was delicious! :)
Looks awesome! Can’t wait to get mine!
Dan - thanks for watching! I'm editing a build process video now, geez that was tough filming lol. Please let me know when you get it and what you think! I'm loving mine and just trying to think of different things to cook! lol
Butt came out good. I typically pull by hand just so I can keep it in tender chunks versus really stringy
Thanks for watchin man! Yeah, I like to do it by hand so I can feel all the pieces - easier than with a fork or claws, etc..
That looks outstanding👍 I'm guessing the family thought it was worth the wait😁
Thank you Bobbi! They don't give me much feedback lol - but it turned out better than I would have imagined!
Awesome video and nice cook love a bit of pulled pork. The smoker looked like it performed well I do like the idea of a gravity feed.
As for a cooking idea how about some baked puddings or pie 🥧
Hey Ryan, hope all is well man! I've never tried any baked puddings or pie on a grill, but for you i'll do it! :)
#Char-Griller Gravity 980...nice!!!!👍
Great video. Thanks for making it I'm very interested in that cooker and am curious if you could add the smoking chunks into the fuel hopper along with the charcoal.
Thank you for checking it out! You can add chunks in the hopper along with the charcoal, however, I've been just adding to the ash pan where it burns up because then I can control when the wood hits. For instance, if I cook ribs for 6hrs and the ribs are wrapped in that 2nd half of the cook, i'd be wasting any hopper chunks that burned up while it was wrapped anyway. :)
@@RobsBackyardBBQ Thanks for the information.
Rob...that looks delicious 😋🤤...making me want pulled pork BBQ for dinner😁👊👍😉
Hey Rob, I have been following you f roa while now and really enjoy your videos. I was wondering if you have done much with the wifi application and phone app? Does it work well or a few bugs to work out? I have applied for the ambassador program and excited to hear back, how long did it take you to get a response from Chargriller?
Awesome vid Rob! That looks like a great setup! I know you didn’t have much wood left, but how was the smoke flavor? Pellet smoker vibes meets real BBQ 🙌🏼
Hey Ryan! I ran out and got some apple wood at lunch time lol.. smoke flavor was great, smoke ring was great! Taste was awesome, and I attended all my meetings (virtual) at work today! lol
I saw that Gravity 980 at Lowes. Looked pretty awesome. On another note, what are your thoughts on cooking with mesquite wood?
It is always a bad day when you are running low on Uncle Steve's!! I myself am almost out of Jealous Devil. Great video Rob. I enjoyed it.
Hey Josh! Nice - it's out of stock most places, so good to see it starting to come in stock. I'm not a fan of mesquite (or hickory) really.. too strong. I'll mostly use cherry, apple or pecan seems like lately. Get those JD videos uploaded man!
So what was your total cook time from start to finish ? And did you get a smoky flavor to it ?
That butt turned out well Rob. I'm liking that cooker as well.
Thanks Brandon! This thing cooks on its own!
Rob. I was told that the app requires you to be on the same wifi as the cooker. Has that been fixed yet. The master built gravity cookers dont
I’m getting (some) ash blown into the cooking area. Not super bad but enough to notice. Have you seen this in your 980.
Hey man - I noticed a little bit when I was burning it in, but haven't noticed it after that. I chalked it up the the charcoal i'm using since its ash is probably finer than some others?
Have you ever tried the Kingsford charcoal with the wood in it like Kingsford hickory
Hey Andre - thanks for watching man! I have not tried that. I just use Jealous Devil since they sponsor the channel and I've found it's the best vs. other lump out there
I have, on a side burner and it worked surprisingly well tbh
Well done, sandwich looks good! Maybe run some Kingsford or Royal Oak briquettes for us commoners.
Why? Good quality lump is worth the extra charge over briquettes
Thanks Mario! I started using Jealous Devil because one bag lasted me twice as long as things like Royal Oak - it ends up being cheaper! Some others have asked me to try the blue bag though, so i'll probably do that soon since you're asking as well.
Mars - I love how my JD lasts so much longer than the other brands. That's why I started using it in the first place!
@@RobsBackyardBBQ I bet. I use fogo every now and then and it lasts a lot longer than briquettes and other lump. I haven't tried JD yet. I'll look into it for sure
Do u get the charcoal flavor and does it get more smoke than a pellet smoker thanks
Hey there - thanks for watching! Yep, you def get the charcoal flavor since that's the main heat source, but you also get the wood flavor that you put in the ask pan. For this one I used cherry at first, then apple wood.
Can you go over the cleaning process for this grill? Any special tools for cleaning the porcelain coated grates?
Hey Jon - thanks for watching! I'm just using the usual scrapers and things. I've done a few cooks so I should probably put some olive oil back on the grates again to keep em slippery.
@@RobsBackyardBBQ when you say the usual things, a typical wire brush doesn't mess them up? I know they are frowned upon these days but I haven't found anything that works better.
@@jonathane984 Yep, well, i'm using char-griller's wire brush they sell at tractor supply. It's "looped" wire so you don't have anything coming off it. I have a couple older "real" wire brushes that i'll use as well - don't tell anyone!
Rob, did you put in any water in the tin pan that you were using cooking the port butt? I did not see any water or apple juice, just wondering?
Hey Jim! Thanks for watching. I did not that I recall - just wanted an easy way to pick it up. I think I sprayed it when I covered though.
can you do a whole pig on the Gravity 980
Are you able to cook it on the top rack if you wanted? Is there enough room on the shelf?
I've had some burgers up on the top rack. I'll try to remember to measure it in the next video, but it's maybe 8" deep?
Thank you
I was wondering if the pork butt and or a brisket would fit on the top rack. Thank you again
Throw some pickles and fresh onions on that sandwich and you got yourself a McRib with real meat and taste!! lol..Damn that looked good. Great job.
There ya go Mike! Thanks for watchin man! I think pulled pork is one of my favorite things to make.
The Only thing that sandwich needs is some vinegar based coleslaw. Have you ever made Smoked Garlic? Take Garlic, cut the tops off. Cut Tin Foil in 6 inch strips, them cut those in half to give you 6x6 pieces. cup each top cut off Garlic in the tin Foil, form a cup, the drizzle a little Olive oil over each package, then smoke them on smoker, I do mine at 325 for 1 hour, still slice-able, at 1;15 to 1;20 it is soft and squeezable and delicious
Haha - we had some store-bought cole slaw that the kids put on theirs. I have not made smoked garlic - i'll give that a try, i'm a fan!
Try mixing some wood into the charcoal hopper
Next time start a few hours earlier...forgo the pan and foil wrap..power through the stall and it’ll form a beautiful crust
Hey Anthony, thanks for watching man! This one was mostly just testing the stability of the temp and length of time the hopper would hold out before adding more charcoal at 250 all day long. It had a pretty good bark on it with the low temps all day and overall a real fun, easy cook! I do normally wrap when the stall hits. I think next time I'll plan it out a little more and creep it up to 275 for a nice no-wrap during a work day and it should be done with time to spare for dinner! Thanks again!
@@RobsBackyardBBQ working through the stall with no wrap is excruciating! But well worth it...I like to keep my smoker temp at 225 though...sometimes takes up to 18hrs depending on how big the shoulder is. Found all my tips/tricks on “amazingribs.com”...their Memphis dust recipe is all I’ve ever used on pork!
Can you please speak up just a tad louder? Maybe I'm just old and deaf, but even at full volume I sometimes have a hard time hearing you