LOWEST and SLOWEST PULLED PORK on the Char Griller Gravity 980
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- Опубликовано: 25 фев 2023
- Hey everyone, After our last video talking about how to turn the Char-Griller Gravity 980 into a low and slow BBQ machine I wanted to show you today how that works in practice. Not just running low and slow, but running the lowest and slowest I’ve ever run cooking pulled pork. There are many different ways to cook BBQ, nowadays most techniques fall under either hot and fast or low and slow and both have their advantages and disadvantages. When we talk about cooking low and slow, some the the advantages are we are much less likely to burn any sugary rubs so mostly all rubs are on the table as options. Being lower and slower, we give ourselves much more room for error when it comes to the cook, as long as you can wait for a piece of meat to get tender, its gonna be hard to mess anything else up, and finally we have so much more time to develop a great smokey flavor. The big key to pulling off a very low and slow cook on the Char-Griller Gravity 980 cooker is to close the back vent down at least half way. This will cause the cooker to not have to circulate as much hot air to keep the temperatures up. If we aren't circulating as much air then we also don't have to worry about drying out the exterior of our protein if we aren't up to spritz the protein doing for instance, a long overnight cook. The pork from today’s cook came out incredible. If you give it a try let me know how it comes out for you! #CharGriller #Sponsored #cooking @BBCharcoal
Char-Griller Gravity 980 - www.chargriller.com/products/...
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Ingredients:
1 pork butt
1 stick of butter
½ cup of your favorite bbq rub
Recipe:
Remove pork butt from the package and remove any large portions of surface fat.
Cover the pork butt with rub all over and place it back in the refrigerator until it's time to cook.
Start the gravity 980 with a fist full of hickory wood in the ash pan and set it at 200 degrees with the back vent closed down half way.
Put the pork but on the cooker for 10 hours.
Wrap the pork butt in the pan with a stick of butter over the top after six hours and increase the cooker temperature to 250 degrees.
Begin checking for probe tenderness at around 200 degrees.
Once the pork butt has become probe tender remove it from the cooker to rest for 2 hours in a cooler.
Remove the pork butt from the cooler, shred and serve.
Another great cook! Can't tell ya how much I'm loving the 980. Your influence was a huge part of my decision to go this route. Thank you!
Glad you like it bud, I love that cooker too
Great video bro.
Managing the 980 vent is key. I couldn’t get good chicken skin below 400 degrees without managing it.
Your videos have improved so much over the early days. Thanks for making good content.
That turned out amazing!
That looks delicious. I am using a Pit Barrel Cooker but that might be my next piece.
Looks fire bro
Hey thanks bud
Looked nice and juicy, nice cook. Thanks!
Thanks for watchin
Ultra awesome !!! BBBB 💪 🏆 ❤️
Thanks buddy
I'm going to have to give this shot on my 980!
This is basically how I do my briskets overnight. The next morning I will wrap once it hits 170 or so. Once wrapped I will bump the temp up, or even finish it in the oven.
Thx for sharing,
I ❤🦄🍉💗🍓🍒💘
basic char griller
🍊🌶🌭🍤🍋
...🔥 🌳 🍁lot of love for inexpensive charcoal barbecue.
The 980 is 💰 definite 🌸 foodie hobbyist, and solid idea to get
....restaurant 🐲 quality food can make at one time
....Vegas buffet style🍍⛲🌴
-& can freeze for quick meal if want the odd single dish 🍔 🌮🐟
Sounds good to have a high heat convection...pizza! 🍕🍕🍕
and dampening it down 4 slow cooking
-ceramic retains lots of nutrients. Like build quality to last.
That looks incredible. I’m absolutely going to have to try this. Looks like I’ll have to place another order at kosmos because I havnt tried that rub yet!
Lol you gotta get on the email list because that one only comes out once or twice a year usually
@@Cookoutcoach that’s good to know! Thanks I’ll make sure I sign up for it.
Great video. Turn your volume up a bit.
Good Video my question is once you bump it to 250 do you open the Vent all the way? Or still keep halfway open??
Can I do this on my pellet grill and if so what would I need to do different?
Steve, your upper rack looks bigger than the standard, did you find a larger rack that fits the 980?
Hey, nope I’m just running the standard, but if you want a bigger one I think the guy at lss mods has an extension for the top rack that makes it the whole width of the cooking chamber
@@Cookoutcoach I’ve seen that shelf. I was thinking that a second shelf for the Char griller champion would fit with some modifications.
Should i worry about doing a pork butt at 300-325 with the honey pecan rub?
100% , super low and slow at 205 and all connective tissue melts away.
*Promo sm*