Close the valve on the propane tank to get down to 225. Wrap chunks of wood in foil and poke a few holes on all sides, just let them sit on the grate above the burner.
Thank you so much for taking the time to produce and post your video. I've been cooking on a Weber gas grill for over 30 years and never knew I could smoke on it. I will order the tube you posted also. I can't wait to try your recipe. Thanks again Bro!
Awesome. Glad this info has finally reached someone who needs it. Just a heat source and smoke is technically all you need. If ovens had ventilation, we could smoke meat in our kitchens. Btw, I cook Brisket like this too... with phenominal reaults.🙌
Honestly, Do you're brisket the EXACT same way as this and it will be amazing. I just did one for my self last weekend and it was phenomenal. Check it out... this is it: ruclips.net/video/dDBLWBb1cTk/видео.html
Absolutely... I love to add sauce when I wrap and a glaze at the end but, for the purposes of this video, I wanted share an uncomplicated and informative tutorial in its most basic form and still achieve great results. 🍻
@@PMGK Not sure why it wouldn't. You can keep the temp low enough, the smoke's there and you've got indirect heat. A good rub and you're off to the races.
Your Boston butt roast . Moist and delicious looking . Makes me want a sandwich. Of it barbecue sauce , pickles and onion . And some potato chips . Thanks so much for sharing . You have a great weekend .
I'll be honest... A higher video quality would have been nice. But in the grand scheme of things, this was an informative, well produced, real-world video that was easy to watch and taught something. Well done. Thanks for the time you took to put it together. Seriously. There are a lot of people out there that are afraid to ask the simple questions, and when/if they do....they have no one with experience to turn to for solid advice. Thanks again, cheers from sunny Phoenix!! :)
I film in hd but I'm editing on an old DELL with XP cause my laptop crashed. Hence the video quality squash. It doesn't kick out better quality. Plus, RUclips takes it down another notch when I upload so, there you have it... "Poor Man's" Gourmet Kitchen! 😢🍻
Sure, if you're smoking a lot of meat more often, that's a good way to go. A gas grill, unfortunately, really limits space so, it's good for the average Joe that's only using it to smoke once and a while.
Did one propane tank get you through the whole cook? How much smoke flavor did this get out of the smoke tube? The bark looked great just wasn’t able to tell if it had a smoke ring or not to see if the smoke penetrated the meat.
There's always more information on my website about each recipe and the link is in the description. As far as the gas goes, i just barely crack the valve open and it lasted almost all summer long. At the time I filmed this video, I already smoked 3 briskets(different occasions), 2 racks of ribs(at the same time), filmed and grilled the sausage and McMuffin video I posted, 3 ribeye steaks(same time), a Tomahawk steak(different time) and hamburgers all on the same tank of gas. Pretty sure I'm almost empty now though but, that's 8 times already. You can cut your gas time though if you want to move to an oven once you wrap. Unless your oven is gas too. 😂 🍻
@@PMGK oh wow 😯 I didn’t know that was a hack to making the propane last longer I usually have the valve wide open when cooking. I will for sure try that now though. Any issues with the gas not having enough pressure that way or does it still crank to high like normal when you need it?
I have a 10lb butt to smoke and based on the fact that your 7.5lb roast took 8 hours, I'm thinking 12+ for mine. Any idea if I could cook to 165 the first day, then wrap and refrigerate, then cook to the 190 for the remaining time on the following day? Thanks for this video!
Wait, so the only thing you used to cook this roast with was the smoke tube and pellets?? Can I do that with a brisket?? I have one of those cheap space ship looking coal grills that you get from Walmart that runs about $99. What do you suggest? Can I do it just like you did the butt roast? Should I wrap it in foil? I have a nice brisket just sitting in my freezer but don't know how to smoke it.
Charcoal grills are different and more difficult to regulate the heat for 10 to 12 hours but it can be done. I know there are how to videos on here for brisket on a charcoal grill. It would be a lot easier for you to look one up rather than me explaining it in shorthand. Good luck! 🍻
@@PMGK Thank you, I will do that. I was hoping that this was my miracle way out of doing a brisket on a charcoal grill. I am most definitely not good at regulating coals! I sure would hate to dry it out!
After the pork cooks, rest for 20 minutes then add the pork to a tray or pan. Poor the liquid, from the bottom of the aluminum foil into a pitcher for easy poring. Shred the pork, then add the liquid. 🙌😋🍻
@@PMGK Do you recommend separating the jus from the fat in those drippings or just pouring it all over? This will be my first foray into cooking this way on my gas grill. Appreciate the instructions!
Love how this is done with a gas grill and smoker-tube. Best of both worlds and so under utilized by gas grill owners. And that pork jus, oh man!
Definitely and, just so you know, you can get the exact same results with Brisket. 🍻
Never tried it on a gas grill. Looks like you nailed it. Looks great! Enjoy
Excellent video, thanks!
Looks good, I will follow these instructions using a chuck roast.
Great video! I've done 3 butts this way on my little propane grill. Thanks!
No problem 🍻
My first time making pulled pork, followed step by step (except the rub) and it turned out wonderful…smiles all around Thanks!!!
Great job!
And thanks for the link to the smoke tube! I love you🥰😁!!
No problem!!
Looks delicious!
It is!
Best pork butt video I've found. I've done this once already and doing it again tomorrow. This time using the apple cider vinegar spray.
I find that many cooking channels lack good instruction, that's why I created mine. Besides, who really knows how to smoke on a gas grill??
That's was a great idea thanks
Just barely Crack that propane bottle and that gas will last forever! 🍻
Trying for the first time today for the super bowl. PERFECT video for a newbie smoking on a gas grill. Thank you
You're welcome. Hope it turns out for you! 🍻
@@PMGK Turned out awesome! 9.5hrs right on the money for 6.8lbs at 250. Bone pulled right out
The video that keeps me coming back. Just did a quick refresher on it. smoking a 6 pound again on the gas grill for July 4. Thanks again for the video
Close the valve on the propane tank to get down to 225. Wrap chunks of wood in foil and poke a few holes on all sides, just let them sit on the grate above the burner.
Yep! That works too
Thank you so much for taking the time to produce and post your video. I've been cooking on a Weber gas grill for over 30 years and never knew I could smoke on it. I will order the tube you posted also. I can't wait to try your recipe. Thanks again Bro!
Awesome. Glad this info has finally reached someone who needs it. Just a heat source and smoke is technically all you need. If ovens had ventilation, we could smoke meat in our kitchens. Btw, I cook Brisket like this too... with phenominal reaults.🙌
@@PMGK I ordered the smoker tube and a 20 lb bag of apple wood pellets. You may have created a monster. LOL
I hope it helps. Good luck! 😋
Outstanding upload 👌👏🏻👏🏻
Thank you 🍻
THANK YOU
No problem! 🍻
Best video I found to do this Thank you. Can you do one smoking a brisket on grill?
Honestly, Do you're brisket the EXACT same way as this and it will be amazing. I just did one for my self last weekend and it was phenomenal. Check it out... this is it: ruclips.net/video/dDBLWBb1cTk/видео.html
Awesome
Yes 🍻
Very good very nice
Many many thanks
perfect!
Yeah, it works out pretty good. Glad to see you're still hanging in there, thank you!
Good recipe 👍👍👍
🍻 👍
Cool video, thanks
Glad you liked it!
Gonna make some of your recipe coleslaw with this 👍
That's the idea. Try adding some grated onion to that recipe, too. I think it makes it even better.
Mmmmm, taco spice sauce. 😋😋😋
Mmm, taco. Con salsa bien picante.
Now you're speaking my language!
That looks good. I make it that way also or use vinegar, apple juice and Hawaiian barbecue mixture.
Absolutely... I love to add sauce when I wrap and a glaze at the end but, for the purposes of this video, I wanted share an uncomplicated and informative tutorial in its most basic form and still achieve great results. 🍻
Poor Man's Gourmet Kitchen Yes there are so many ways to make it. All are great to me. Great job. Keep it up!
God that looks amazing.
I swear to God it tastes just as good as any smoke house I've ever been too, if not better!
@@PMGK Not sure why it wouldn't. You can keep the temp low enough, the smoke's there and you've got indirect heat. A good rub and you're off to the races.
So good so tasty , delicious sandwiches waiting to be made and eaten .
We did that today. Wait until you see my post and pic about it later.
Great video thank you! What side up do you place the butt when you start cooking and when you replace after you wrap it?
I always place the fat side down.
Awesome video. All in how long was the total cook? Did you get a nice crust or was it more of a soft crust because of the wrap?
There's always more info about each recipe on my website and the link for each one is in the description of the video. 😊 🍻
Your Boston butt roast . Moist and delicious looking . Makes me want a sandwich. Of it barbecue sauce , pickles and onion . And some potato chips . Thanks so much for sharing . You have a great weekend .
We made sandwich's today on Kaiser buns, coleslaw and barbecue sauce. I'm going to post a pic in community, later.
Great recipe...Thanks...Just one question...The bowl with water you put it over the direct or indirect heat area???
It's over the direct heat.
Awesome idea! So what was the total in grill time on this?
About 10 hrs. 🍻
This was an awesome video? How long did it take to get up to 165 before you wrapped it?
Usually around 5 to 6 hours.
One day I'm gonna to try this
You really should. A Brisket can be cooked like this, too, btw. 😊🍻
I'll be honest... A higher video quality would have been nice. But in the grand scheme of things, this was an informative, well produced, real-world video that was easy to watch and taught something. Well done. Thanks for the time you took to put it together. Seriously. There are a lot of people out there that are afraid to ask the simple questions, and when/if they do....they have no one with experience to turn to for solid advice. Thanks again, cheers from sunny Phoenix!! :)
I film in hd but I'm editing on an old DELL with XP cause my laptop crashed. Hence the video quality squash. It doesn't kick out better quality. Plus, RUclips takes it down another notch when I upload so, there you have it... "Poor Man's" Gourmet Kitchen! 😢🍻
p. s. I haven't lived there since I was a kid but, I was born in Phoenix! 😎
Is there any benefit to a dedicated gas smoker compared to smoking on a gas grill with a aluminium smoker box and wood chips?
Sure, if you're smoking a lot of meat more often, that's a good way to go. A gas grill, unfortunately, really limits space so, it's good for the average Joe that's only using it to smoke once and a while.
I add some brown sugar to the bottom and top during the wrapping stage.
Nothing wrong with that. I do that with my ribs too with honey and butter. There's Brown Sugar in my rub though, so...
@@PMGK I do the butter too but I think I'll need to try the honey next time as well.
Great. Now I need to go buy a Boston butt.
Yes! 🍻
Looking good. 20 pound bottle last the whole cook?
Easy... only 1 burner on low. so far I've cooked a 10 hour brisket, 10 hour Butt roast,4 hour ribs and I've still got gas in the bottle.
Did one propane tank get you through the whole cook? How much smoke flavor did this get out of the smoke tube? The bark looked great just wasn’t able to tell if it had a smoke ring or not to see if the smoke penetrated the meat.
There's always more information on my website about each recipe and the link is in the description.
As far as the gas goes, i just barely crack the valve open and it lasted almost all summer long. At the time I filmed this video, I already smoked 3 briskets(different occasions), 2 racks of ribs(at the same time), filmed and grilled the sausage and McMuffin video I posted, 3 ribeye steaks(same time), a Tomahawk steak(different time) and hamburgers all on the same tank of gas. Pretty sure I'm almost empty now though but, that's 8 times already. You can cut your gas time though if you want to move to an oven once you wrap. Unless your oven is gas too. 😂 🍻
@@PMGK oh wow 😯 I didn’t know that was a hack to making the propane last longer I usually have the valve wide open when cooking. I will for sure try that now though. Any issues with the gas not having enough pressure that way or does it still crank to high like normal when you need it?
I have a 10lb butt to smoke and based on the fact that your 7.5lb roast took 8 hours, I'm thinking 12+ for mine. Any idea if I could cook to 165 the first day, then wrap and refrigerate, then cook to the 190 for the remaining time on the following day? Thanks for this video!
No, chilling it will be like starting over and it will take you just as long to get back up to temp. Best go the whole distance in the first run. 🍻
Wait, so the only thing you used to cook this roast with was the smoke tube and pellets?? Can I do that with a brisket?? I have one of those cheap space ship looking coal grills that you get from Walmart that runs about $99. What do you suggest? Can I do it just like you did the butt roast? Should I wrap it in foil? I have a nice brisket just sitting in my freezer but don't know how to smoke it.
No, one burner on my grill was set on low maintaining 275 degrees F and Brisket can be cooked this exact same way but, you've gotta have the heat too.
Charcoal grills are different and more difficult to regulate the heat for 10 to 12 hours but it can be done. I know there are how to videos on here for brisket on a charcoal grill. It would be a lot easier for you to look one up rather than me explaining it in shorthand. Good luck! 🍻
@@PMGK Thank you, I will do that. I was hoping that this was my miracle way out of doing a brisket on a charcoal grill. I am most definitely not good at regulating coals! I sure would hate to dry it out!
What flavor of pellets did you use to smoke the meat?
I used a variety pack
Where & when did you put pan yo catch liquid you poured on the meat after you had it torn apart??
After the pork cooks, rest for 20 minutes then add the pork to a tray or pan. Poor the liquid, from the bottom of the aluminum foil into a pitcher for easy poring. Shred the pork, then add the liquid. 🙌😋🍻
@@PMGK Do you recommend separating the jus from the fat in those drippings or just pouring it all over? This will be my first foray into cooking this way on my gas grill. Appreciate the instructions!
what is the point of the bowl of water?
Just in case the meat gets thirsty! 🙃
Anyway I can make this in under 8-10 hours?
Yes!
What about the rub
What is in the rub
I don't know, but the link is in the description with all of the exact ingredients!
Sorry dude. Just can’t …
No one said you had to! 🙌
WHAT THE HELL ARE YOU OUT OF YOUR DAM MIND!!!!!!!!!
No