How to make Pulled Pork | Masterbuilt Gravity Smoker 1050 | Pulled Pork Made Easy
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- Опубліковано 31 сер 2020
- On today's show, I'll break down just how easy it is to do Pulled Pork.
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275f for 5 hours
275f wrapped for 3 hours
temp range should be 195f-205f.
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Tommy, I always enjoy your videos and I always try your recipes as close as I can, as I cook I always try to tweak a little bit to my taste. You are a great teacher and I appreciate all the work you do to share your knowledge. The fact that you try to go simple is always the way to go, the simpler you go the most satisfying experience of cooking will be.
Mario I always try and simplify things. Thanks and of course thanks for your continued support!
Well look like I will be having some pulled pork this weekend!!! Thanks Tommy for always making my family’s meal plan for the week by watching your cooks!! Thanks for making things so easy to follow!!
Tommy, Enjoy and thanks for watching and commenting.
Good stuff brother! Cant wait to try this one! Thanks for the great video Tommy!
Enjoy! and thanks for support.
I love the simplicity of the cook Tommy 👍 great bark on that pork !
Basically 9 hours set it and forget it.
Tommy, another great video and recipe ! Pulled Pork Perfection ! Gotta love USS CPP ! Thanks for the mention ! Uncle Steve Shakes are darn good!
Thanks brother. I definitely enjoyed the shake.
Great video thank you I just did a picnic pork roast on Sunday for the first time they are so simple and easy
Enjoy brother. These things are fool proff🤣🤣🤣
Oh man the result looked delicious
Your an awesome supporter of the show. Thanks-=)
Tasted as good as it looked! Keep it up Tommy
Thanks for the help:).....
Nice job as always, Tommy. It’s making my stomach grumble!
Appreciate the comment and Email.
That video is PERFECT! Awesome cook. Thanks so much. I hope you liked the Pig Powder.
Steve. Guud stuff for sure and ive got some more stuff planned.
Man Tommy I’m about to put two on the 560 thanks to you!!! Thanks for the videos man!!
Any time Tommy. Enjoy brother and thanks for checking in.
Thanks for the pointers! Thankfully I’m past this beginner part, lol. At least for tomorrow’s meal I hope so anyway.
Marty, I'm pretty sure you are... :).... Keep on BBQing!
That pulled pork looks good with some good bark too. Gotta love a good ol pulled pork sandwich. I gotta try that seasoning.
Steve, Uncle steve shake is good stuff. Thanks and enjoy!
An awesome looking pulled pork. Cheers, Tommy!
Cheers.
Fantastic cook Tommy!!!
Thanks much!
That Pulled Pork turned out awesome Tommy! Well done! Stay safe Brother! All the Best! Cheers 👍🔥🔥🍺🍺
Thanks, you too!
Perfect..as close as it gets Tommy! 5am on the grill and leave her alone! Too bad you only made one!!! LOL!! Take care bud!!
Thanks brother. Enjoy.
Very very nice. LOve a barkfilled PP. Thanks Tommy
Any time! Enjoy!
New intro with new logo explosion. Sweet!
Thanks man. Enjoy and thanks for your continued support.
Ok Tommy you've finally convinced me to make some I've got to make some Pulled Pork. Looks Super simple to do. Thanks for the tutorial. Don't know if it is possible for you to do tutorial of the Snake Method thanks my brother. Take care. Cheers!
Hope you enjoy I tried to show that in my rib video. Check it out. Thanks my man.
Nice looking new Logo Tommy and as always good video
Always appreciate you stopping by!
I like the new logo explosion. Looking good ! Love the channel Tommy. Keep the videos and tutorials coming
John are you looking for some free rub??
The Gallery Backyard BBQ always Tommy. Let me know how to get some. Thanks brother!
@@johnc9161 did you watch the video, it's in there,. lol
The Gallery Backyard BBQ I did but I don’t see how to get some free rub. I did mention the new intro was the new logo explosion
@@johnc9161 Send me your address gallerybbq@gmail.com :)...
Thx for nice video! Any advice on reloading the hopper with more charcoal mid-cook?
Yes. Open the hopper but keep your head away. Also put your slides in while re-fueling!
A little bit too late but love the new logo!! That pulled pork looks drool worthy 🤤🤤
Thanks for your support! Enjoy and ty
Great looking pulled pork bro! Great minds think alike! Never noticed the orange gloves. 😁 Did you change your logo?
Lol.... I did. My other was generic and being used by someone else. An awesome viewer made me up this;)>... Joe. Thanks brother!
Logo looks great. Tommy. That was a shoulder which is fine. When I'm making bbq for a large crowd I use both the butt and the shoulder. The rookies on here don't realize you can use both.
Thanks Dave. Yeah, when cutting the video after the cook I kept saying Butt. Enjoy brother!
Hey Tommy! Great vid as always. How would you adjust the times for a smaller, like 3lb. Boston butt?
Eric I hardly ever go by time and always go by look and temp. And when i say look I mean bark. Times laid out in my cooks are for the viewers watching but should only be used as a guidline. Hope that helps
Thank you!!
No, Thank You!
Looks good like the new logo 😎
Yeah thanks. and thanks for the comment and support.
Hey Tommy. thanks for the video. Going to be doing my first pulled pork sunday. found a sale and got 8.6lb for .99/lb. this is really simple looking. Gonna be doing it to get a good long cook in on the 1600. I am thinking 225 though. probably 18 hours or so total. maybe wrap in peach around the 165-170 mark. a lot of people don't like to wrap though. what are your thoughts about this?
Hi Jamie. I mean, really, it can go either way with pork. Is this bone-in? @8.6 lbs you can defiently get away with not wrapping. Enjoy and keep me posted. You can also send me pictures gallerybbq@gmail.com
Nice watch, I should gone into BBQ video making. 😀😀
lol... I got lucky with that bad boy...
Thanks!
Mark you are the man. Cheers brother!
Hey Tommy running a little behind just watch this one can’t go wrong with the classics looks like it turned out really good I think I noticed Sweet baby Ray’s sauce? Definitely one of my go to sauces cheap but really good I recently tried there honey jalapeño and it was excellent I used it with chicken in it was top notch if you haven’t tried that flavor give it a try keep the videos coming out good one👍
Thanks 👍 I love SBR sauce but sometimes when i show it on camera people get rude. lol thanks for hanging with me, watching my vids.
Hi, do you ever smoke straight wood? I did that today, just some coals to get started and then mixed post oak and beech tree. I hope it didn't oversmoke. Someone advised its possible on a masterbuilt and that it comes out similar to a stickburner on his MB.
Nope never! This sucker puts enough smoke on as is.
Great
Thanks brother.
I’m new to smoking and just bought the 560 last weekend. Going to give pulled pork a shot tomorrow morning. Might be a dumb question but would aluminum foil suffice over butcher paper?
You can do it no wrap....take that sucker right up to 200f... depending on size 8-12 hrs. LMK gallerybbq@gmail.com
I have the day off tomorrow, so I am going to try this. One question though. What do you do if it happens to finish before you are ready to eat? I am guessing you could just leave it in the cooler, but for how long will it stay hot? Or, can you heat it up in the oven if it isn't the temp you want? Last, how do you warm it up?
If you stuff it in a cooler for 6 Hrs it still be hot😂 You'll do great!!
HI Tommy ....I've been watching your videos for weeks now....thanks for the tips👍 ....I just recently broke down and bought the MB560 and love it👍....I have a cover for it...but I was wondering if it's okay to wipe the outside of the grill with vegetable oil just to help waterproof it....or do you think that will ruin the paint job🤔....?
Hi Tony. That should be ok although I think the oil would attract dust pollen and so forth. It may act as a glue!!
@@thegalleryBBQ okay good point next time I go to the hardware store for more grill accessories I'll read the bottle of exterior grill cleaner and see if it has waterproofing properties 👍if you don't mind please send me a link to buying your preferred butcher's paper I haven't seen any at my local stores....thanks again for your pro tips it really helps 🤙
Tommy I messed up my birthday pulled pork over the weekend. I used grill grates in the masterbuilt 1050(as a way of preventing flare ups) , left 1.5in on each side but think it restricted airflow.. And was under 200f on a separate thermometer I had in there.. But 1050 screen kept reporting it was up to temp.. 😑 12hrs for 2 4lb butts.. Took them off at 180 no more patience.. Have you smoked anything with grill grates almost fully covering?
Ravi. Definitely not. GrillGrate do so much good but not good for smoking :). Follow up above and you'll never fail. Ravi. Next time you have a question make sure you reach out. gallerybbq@gmail.com
As Tommy mentioned basically mentioned, avoid using the grill grates for smoking. I have tried them a few different way including using say 3 of the grates with more air flow being directed towards the temp sensor that way. They seem to just interfere with how the 1050 detects temp.
If you do use grill grates, your best bet in my opinion is to compensate the temps the grills probe is saying versus what your probe is saying and turn the grill up.
Looked pretty good bro! Sweet Baby Rays BBQ sauce?
Yes on that SBR..... For store purchased. Its good stuff. Thanks for watching.
Nice bark
That bark was some tasty stuff. Thanks-
Logo looks good old boy
Thanks brother!
This looks very tasty. I haven't done a pork butt for several years. Just got tired of it because it was everywhere. Maybe its time to try again. Do you ever burp the cooler to let some moisture out?
Never on the burp. Also agree, Its been a while since I've done any type of Pork Butts. Thanks for watching and supporting.
Hi Tommy, I have a 10lb butt I am doing and was wondering at what temp would you wrap something that big. I am thinking it is going to take about 12 hours to cook total. Cheers mate.
I'd think 10 - 12 hrs. You wrap when you get the right outside color. Usually 140-160f. What temp are you cooking at.?
What temperature did u use on the masterbuilt i got a 800
A big ol Pork Butt or Shoulder can handle 275f-300f middle rack. Add a water pan inside the pit!
Look at you fillet that fat cap ... looks great man
Thanks brother!. Enjoy!
Question??? What video equipment do you use ?
Bob Cooney
80D note20ultra and M50...... Rock on brother!
@@thegalleryBBQ Thank you kind Sir
I know to check temps but it would be very helpful to know the size of your roast before you started the smoke. Do you remember after significant time has passed?
unfortunately i do not. Looking at it id say 10lbs.
The color fade was new!!!
Did I win did I win?? Lol
Thanks Matt! I guess. lol
We can’t find butcher paper anywhere in our town and delivery is going to be a while. Recommendations for other ideas? Have seen parchment paper or foil??
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I drioipped you a link. Reember you always want the big 24" not the 18"... Thats some good stuff.
Would it be a good idea to do 3 9pound pork butts this way?
You can for sure-. The 1050 would kill it!
@@thegalleryBBQ awesome! I’m gonna try it this way Saturday! This seems way better then 12+ hours overnight
@@thegalleryBBQ will 3 drip treys affect this cooking method?
@@dominicarmstrong4018 Shoulden't as long as your temps are right!
Looks absolutely delicious, Tommy! I have never seen a bone like that in a pork butt. I think your butcher is selling you a picnic. Fat cap also looked like skin. Regardless looking absolutely delicious. Great work. And not a lot of fuss. Will give this a go.
Your probably right. Thanks for watching bud. It's much appreciated
@@thegalleryBBQ I love this just walk away method. Great stuff.
I'm starting my Restoration of my UGLY DRUM SMOKER stay tuned its a video series...
Bob Cooney
Will do...Thanks)
That wasn't a pork butt, it was the lower shoulder commonly refered to as the picnic . That wasn't the fat cap it was skin.
Understood. Thanks for watching. It's much appreciated 😊
I wouldn't even consider purchasing another Masterbuilt brand. The Masterbuilt has quality issues that have been around for several years and rather than work to eliminate the issue, they choose to "grease the squeaky wheel". The biggest problem by far, is now "due to covid" you can't talk to anyone when you call for tech support. You have to submit an online form and someone contacts you via email, and It seems that there could possibly be a language barrier. #MasterbuiltIsJunk
Hi Dewayne. While I do agree with some of your statement I don't agree with it all. I run a Masterbuilt Group and planty of people have gotten replacement parts when needed. Bottom line is, This is a GREAT cooker that turns out some amazing food. Hofully the next round of Gravities will be more problem free.
No echo...
lol.....
BBQ Sauce? No way, I love the Carolina Sauce, vinegar-based on pork
It's so good!