Super Easy Overnight Pulled Pork on a Masterbuilt Gravity Series 800-Beginner Friendly Backyard BBQ
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- Опубликовано: 13 дек 2022
- #bbq #pulledpork
My first overnight cook on my new Masterbuilt Gravity Series 800 charcoal and wood digital electric smoker. You can try this pulled pork recipe at home with any smoker.
Visit www.kybbqsupply.com for your rubs, sauces, accessories and Masterbuilt Gravity Series smokers, Green Egg, Ooni pizza ovens, and more.
Here's the recipe:
-Dry brine 24 hours before it needs to go on the smoker
-Trim excess fat, or anything hanging off the meat
-Score the fat cap
-Apply rub of your choice liberally (I chose Meat Church Holy Gospel)
-Let the seasoning sweat in for 15-20 minutes while your smoker comes up to temp
-Smoke at 225-275 degrees until internal temp hits 175
-Put shoulder in foil pan and add apple cider, rub, brown sugar, and a half a stick of butter
-Double wrap with heavy duty foil, seal it up
-Continue to cook until internal temp hits 205
-Rest for around 30-60 minutes
-Shred and enjoy
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Nice Work!
Thanks for watching!
I just got the Masterbuilt 800. I've made wings on the grill and made cheese steaks on the griddle, but tonight is my first attempt at an overnight smoke. I'm following your recipe in this video. Tomorrow is going to be a good day. Thank you for the video!
Make sure you use a drip pan or it'll light itself on fire. Have fun, enjoy your BBQ!
Man that looks good!!!!! Amazing job man!
Thanks buddy, it was incredible. Try out this weekend, you'll be glad you did.
Looking good! Great channel :)
Thank you! My vids are all over the place but I'm going to make more coking vids, I really enjoyed making this one. I'll check your channel out.
I like how you did that. I've learned over 6 years my Traeger is dead reliable I can put them on at 8pm it's always running perfect in the morn. But I just ordered a Gravity Series (560) so a new toy shall be fun. I too score the meat and my favorite rub is Kosmos Dirty Bird HOT and Brown Sugar I layer them it's real nice. Smoke on !!
Love the shirt too, Custer State park is in my state.
Thanks for watching! I made a video on that trip, check it out when you can. We had a blast on that trip.
Good video! I am on the tail end of the flu so you can imagine I haven’t ate anything in awhile. Now I’m really hungry!! I by passed my switches and put in manual switches so I never have to worry about the overnight cooks. I see you are in the forum so you probably already know this.
Thanks for watching! How do you bypass them? What's the details?
@@iamcraiggentry so each switch has two wires each attached to them. I took the lid switch and wired it together to create a close loop. Did the same to the hopper lid switch. But on the hopper ash door I wired that to a switch. That way when I open the doors while cooking I can shut the fan off for safety.
@@igotJesus88 ahh I see, thanks! Why does the lid have a switch? Doesn't it stay on when lifted so you can use the griddle?
@@iamcraiggentry the lid switch is there to ensure that the grill will not exceed 500 degrees when the lid is opened. So when you open the grill it will maintain 500 until you close the lid then it will go back up to 700 if you have it set to that. I guess it’s a safety thing.
@@igotJesus88 ahhh that makes sense. Thank you so much! I'm loving this thing so far.
Hey Craig, I have the same smoker and have experienced issues with the electronics that you mentioned as well. I discovered the problem and have 2 friend's with the same smoker who also experienced this issue. Here's the fix: Over a period of use, your charcoal hopper door or ash door switches may get loose from use and if 1 or both of those switches don't depress completely, it will shut your fan off and as you know, this smoker heavily relies on that fan. Put some tape or any type of wedge on your door switches to tighten their lock and ensure they depress completely when doors are closed. I haven't tried to bypass those switches yet, but I'm guessing I will at some point.
Yeah, it hasn't been an issue for me yet but I'm ready to do it when needed.
Did you drain off some of the accumulated juices? It looks like you did sometime between starting pulling it and finishing, or does some of it reabsorb?
No, I didn't drain it. When I'm pulling it it all gets mixed back in so there's not a puddle in the bottom. My wife prefers it without the braising liquid so feel free to leave it out, if you wrap it around 165 internal it'll still have enough water inside to steam it and moisten the bark back up. It's great both ways.
I bet if you took that juice and out it in a fat separator and put just the juice back in, not only would that pulled pork stay flavorful but can keep for a lot longer without being gross. That looks amazing btw.
Yeah, maybe. That wasn't the drip pan, it was a clean pan I put it in to wrap it so I don't know if it'd be worth separating. Thanks for watching!
I didn't mean the drip pan. I meant the juices in the pan you used to wrap the pork. The juices that accumulated from the wrapping.
Super awesome video! That pork butt looks great!
Thank you!
How are you liking the Gravity Series 800? Any drawbacks?
I'm going to make a full review on it. It's not a great grill. Fatty stuff like burgers ignite and flare up. So far it's been an awesome smoker. It's super easy to use and the food has been amazing. I'd definitely recommend over a pellet grill.
I’ve had the same thing with burgers flare up but they turned out awesome
I’ve pretty much had the same issue with any charcoal grill and even on gas
I may invest in a set of GrillGrates which should solve the flare up issue
man...