Char Griller Gravity Fed 980 Smoked Brisket | Beef Tallow Brisket
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- Опубліковано 10 чер 2021
- Welcome back to Andersons Smoke Show! Today we are outside with my new Char Griller Gravity 980 and we are making smoked brisket! In this video I take some tips and tricks from across the industry and apply them to this brisket recipe! Come Check it OUT!
Don't start your cook off with a dirty grill or smoker! Get yourself a GOOD bristle-free grill brush like the ones sold by Grillaholics: www.grillaholics.com/?ref=AND... (Be sure to use coupon code SMOKESHOW to save 20%)
Interested in some of the best BBQ Rubs out there? I'm absolutely loving the Bearded Butchers rubs! Check them out here: bit.ly/4160vfi
*Be sure to stick around to the end to see my brisket confessional...*
So Brisket can be intimidating, but it's nothing to stress over. Start by trimming your brisket down. You'll see in this video that I show you how to trim a brisket. I used Duck Fat Spray (amzn.to/36crqKE ) as a binder and I season this prime brisket with coarse salt, coarse black pepper, and Meat Church Holy Gospel ( amzn.to/3nXjV3f ).
Place your beef brisket on a couple pieces of wood chunks to create a dome effect which will help keep the juices from puddling up on the surface. Set your smoker to 225F and smoke this brisket until you reach 165F... in this case I smoked it until 175F because I wanted the bark to set up a bit more. At this point remove the brisket and wrap in butcher paper., but heres where the magic starts. you're going to take beef tallow and smear it on the butcher paper that will make contact with the top surface of the brisket. Now you can also use Wagyu Beef Tallow. Once wrapped return to the smoker until 203F internal temp, or when the brisket feels like warm butter.
Once internal temp of 203F is reached, remove from the smoker and let it set at room temperature until it cools to about 180-185F and at this point you can rewrap in fresh butcher paper and place in a cooler to rest for a minimum of 2 hours.
After resting (both you and the brisket), remove from the butcher paper, slice, and enjoy.
Link to Thermapen Mk4 Instant Read Thermometer: bit.ly/3Nid5nm
Now at the end of the video in my brisket confessional I talked about the temperature differences that I experienced... because I wasn't fully aware of how this grill functioned and because I made adjustments to the temperature that I believed were necessary... I think it had a slight affect on the brisket. Now it honestly was great, and my family loved it.... but knowing what I know now I WILL make another brisket on my Char griller gravity fed 980 and it WILL BE PERFECT! So stick around, and I will see you next time on Andersons SmokeShow!!
Looking for a better way to light your charcoal? Check out the GrillBlazer: grillblazer.com/?ref=oJRvbEGC...
chargriller gravity chargriller gravity 980 chargriller gravity fed 980
#CharGriller #CharGrillerGravity980 #SmokedBrisket - Навчання та стиль
![[OFFICIAL] Char-Griller Gravity Fed 980 Charcoal Grill Burn In & Season Process!](http://i.ytimg.com/vi/WxWDjD0a0K0/mqdefault.jpg)
Very informative, Andrew! Thanks for sharing!!
Thanks for watching Scott
Great job Andrew another quality job
Andrew -Good work on the post editing discussion on temperature variations.
Thanks. I felt that it was only right to address it. Almost immediately after filming I sent an email to my contact at Char Griller to get a better understanding and I wanted to share that information with those who watched the video.
Im going to definitely dome my next brisket. I love the bark. The more I get the better.
It’s a great technique! I’ll do that on every brisket from now on
Brisket looks great!!! Great video
Thanks!
Great advice, cook for your taste, how you like it! Great video!
Thanks! And thanks for watching!
Another masterpiece of entertainment. Keep that quality up. greeting from germany
Smoked Gator Head!🤘😁 Great job Andrew.
Hahahahah it does have the profile of a gator head 🤣🤣🤣🤣
Very interesting about the temperature being off set. I got the 980 last weekend and have only done 2 cooks. I checked temps while doing the burn in and found the grill to be about 50 degrees cooler than set point.
Yeah so I noticed it about 30F for me, but I believe it’s part of the offset. I’m going to film a video on it in the next day or so and run it through some tests
This smoker runs much hotter for sure regardless what the temperature say on the actual controller and Bluetooth thermometer. At the end. This smoker runs around 70-80 degrees starting from the middle and moving all the way to right which is the hottest
I'm with you, I season all sides. Also, like you I don't trim a lot of fat off. Some people trim it and there is hardly any fat left. I like that fat on it when cooking it. It's flavor. Like you, I do simple rub. No reason to put tons of things in the rub. Rub compliments the brisket but the meat and smoke are the main attraction when it comes to taste.
I use olive oil as the binder.
💪🏻💪🏻
Good job great cook!
Thanks!
Looks good!
Thanks!
Great video Sir. How long was your cook and how much charcoal do you think you used? Did you have to fill the hopper with more charcoal?
Good looking Brisket! That Harry Soo blackbelt trick with the the wood chunks and the Wagyu tallow are game changers when you can get your hands on some... Love my 980 so far, got a dozen cooks on it and much better built than the MB 560
I've seen guys whining about the rubber flap burning but I only run small splits or chunks mixed in the h hopper not the ash pan with zero issues
We really enjoyed this brisket! Yeah I’ve got about 10 cooks now on my 980 and my flap is fine as well, but I’m like you I only add wood to the hopper.
Tallow is just the fat trimmings of other briskets or other cuts of large beef. Save money and save the trimmed fat.
@@gsbbq4870 I've been smoking meats over 30 years and I'm aware of what Tallow is, I've also done head to head matchup with the Wagyu tallow and homemade from trimmings on Costco packers and the Wagyu tallow was the clear favorite and noticeably better
Thanks for the video. I would suggest to use the back vent to bring the probes in rather than in the front lid. It might damage the wiring probes and allow leak of the smoker through this area.
Not a bad idea
There is a vent for the probes with insulation built in on the 980...
@@bridgetlong8110 difficult to remove the probes and potentially damaging the insulation. The back has worked perfectly and easier to remove from the grill.
Hi Andrew - regarding this brisket cook on the 980, you didn't mention how much fuel you went through. Did you fill the hopper -- and how many times you needed to refill it? Did you use lump charcoal? Did you add wood chunks? Thanks in advance!
Looks good Anderson! I look forward to your temperature test. I'm curious why you wrapped the brisket in paper rather than foil when you rested it in the cooler. I would think foil would preserve moisture better. Also I'm no brisket expert but my favorite part of eating brisket is using the drippings from the cook as an au jus sauce for serving the meat with. I didn't notice you saving and drippings? Keep up the good work!
Butcher paper produces a better bark in my opinion, but I’ve done briskets in foil too and they were great. I like to try all sorts of stuff when I’m making content, that way it reaches more people. Thanks for watching!
Just curious why you did use the side port for the smoker probe for ambient air temp probe??
I don't buy tallow but just render down the fat I trimmed off of it the day before and use that for tallow for the wrapping. I inject some in the flat also because it's not as fatty inside as the point. Turns out great.
That works too!
Looking good,, just curious why you used new paper when you put it in the cooler? Does the tallow have anything to do with it?
Looks tasty
Love my Gravity 980! watched your burn-in/seasoning video to get it set up. This smoker makes cooking bbq super easy and enjoyable. One tip that may make me sound like an idiot, when you are done cooking make sure everything is closed up and you put the little fire box partition (not sure what the manufacturer calls it?) back in place otherwise your remaining charcoal will get burned through lol Wasted half a hopper cause I forgot to put it back in smh... did ribs for the first cook and they turned out amazing! Happy smoking everyone!
Yeah I’ve done that a time or two myself, but I forgot to close the fan door
What thing are you talking about because my charcoal keeps burning. Also how do you keep the pit from smoking?
@@felipavallejo6426 I had the same issue. If you have the door between the firebox and the cooking box in place and the charcoal still burns then you need to pull the cage and vacuum out your fire box. I also use a big piece of folded over aluminum foil that I press down under the lid to seal the top better. Hope this helps!
@@felipavallejo6426 also what he said in the first comment. Make sure you close the fan door as well when you’re all done.
Mine must be defected because everything is closed and the charcoal is still hot
I'm like where are all the bugs lol nice work love the content.
Thanks Vic!
What is the reason to re-wrap the brisket before resting it?
Love the black gloves 🧤
Makes prep soooo much easier!
can you put a link for the knife sharpener you have?
With that long of a cook did you have to add more charcoal?
Hey mate, what was the total cook time (including rest time)?
Nice looking brisket! Which gravity smoker do you prefer? The Char-Grill or the Masterbuilt?
They’ve both been great honestly, but I’m digging this Gravity 980 right now!
Andrew, great job informing us with the temperature fluxuations. Just asking, there are all different ways to do a brisket but why fat side down and not up? This could allow the brisket to loosen up as it cooks and then allow the brisket to absorb all that fat rendering into the beef instead of the char griller. Great video as always my char griller is still in its box until I move in my house next week.
"absorb all that fat rendering into the beef"
This is a myth. Fat doesn't absorb into the meat.
Put the fat towards the heat to protect the meat. On this smoker the heat comes from the bottom.
I did the opposite and meat was more firm than past cooks with other smokers that had higher racks farther from heat source. Next time I’ll do fat side down or will have to purchase the upper rack so I can put a water pan below
So how long would you say this thing will run on a full hopper cooking low and slow? Thanks for the vids!
I find that it burns about a pound per hour on a low and slow cook. I think the manual says that it holds 7lbs of lump… and +12lb of briquettes
After 3 cooks on my grill, I noticed that my cooks were taking longer than usual. Today, I cooked two racks of baby backs and used my thermopro probe to monitor the ambient temp. I found that temps are off by 25 to 30 degrees. So I started at 225 and my probe was at 205. I went to 275 and my probe showed 250. I was wondering if there is a way to calibrate the contoller probe.
Strangely enough, Char-Griller is calling the 25F difference some sort of feature. Something about the average inside the grill should be 25F cooler or something. There's a video out there on it.
When I want 250F I set my 980 to 270F.
I just posted my video about this a few days ago. They aren’t telling people to adjust it 25F. It actually levels out on its own, but the grill has to be up to temperature which for me it took almost an hour to reach equilibrium
Great video, thinking about replacing my 5050 offset with one of these, will the hopper hold enough fuel to run all night at temp without tending?
Yes, I have one and was able to use it for 12/`13 hours before I had to add more charcoal. For the money, you can't beat this grill. And it's more than just Bluetooth, you can also hook it into your Wi-Fi, so you don't have to be right on top of it all the time.
From what I can tell on the first cook, you get roughly 45 minutes per pound of fuel give or take. Did a 6 hour cook on some ribs and ended up with about half a hopper left over using regular old kingsford charcoal
Try smoking your beef tallow before pouring it on the brisket and pouring some on the butcher paper. That brisket looks delicious!!
Thanks! I saw mad scientist do it and it looked awesome!
I was going to try to make beef tallow out of some untrimmed brisket, just use the fat that fills the drip tray. One brisket almost filled my 980 drip tray. I was going to do 3 briskets on my 980 and keep emptying the drip tray saving the fat to strain for tallow. Think that would work?
Interested in seeing your temp testing. I ran mine today for an hour to season it and I'm seeing 25 degree difference from what my grills says to two different probes hanging in the grill
Running my probes in my grill during a cook gave me similar results. I’ll be doing a more extensive test this week and the video should be released Friday
@@AndersonsSmokeShow I'll keep an eye out for it.
You sure are being real light with that seasoning for that 15 pound piece of meat
You’re right, I could’ve went a bit heavier
Great videos, I just tried my seasoning process but the temperature keeps rising above the set temperature, any tips?
On the Gravity 980? How high is it going?
Which brisket was better, this one with beef tallow or the one you brined in coffee?
I can honestly say that the coffee brisket had a more dynamic flavor! I would make another like that for sure…. Now I could do a combination of both 🤔🤔🤔
Are you retiring the CampChef now? I just ordered one and wish I had known about thegravity grills
Noooooo, I love my Camp Chef grills and continue to use them every week! As a content creator I have to prioritize content if I want to be most successful. Since the Char Griller is a brand new offering it’s very important for me to produce content driven by the market as well as what the viewers want. I have a few videos filmed already and will start to rotate through all of my grills and smokers again soon
So i just smoked my brisket flat on the masterbuilt 560 overnight at 200 until interval was about 160 then i took off and wrapped in paper and raised the grill to 220. Then pulled it off when internal temp was 195. I let it sit in a cooler for about 1 hours then cut it. Can you help me fix why i have some tough spots. Kinda juice but not the whole thing
200 might be too low, drying out the meat. You need to ramp it up to power through the stall, try 225-250
You can heat your tallow for about 20 seconds to get it down to an oil and spray it on the paper. Easier to manage imo
I actually did heat it up a little to make it more spreadable
Hey man any updates on a new brisket cook? I’m gonna try my first one Memorial Day weekend.
When after you rested it, was is hot enough to serve or did you need to reheat it?
It stays warm enough during the rest. I would look at my video on the foil boat brisket. I think that’s the best method out right now
@@AndersonsSmokeShow I’ll take a look thanks!
How much wood are you adding with your lump charcoal
Probably 5-6 chunks per full hopper
So what's the average wait time to reach equilibrium?
I usually get mine started about 30min before the food is going on (only for a long smoke, grilling I don’t find it necessary because of the higher temps).
Andrew. Nice job brother. I gotta get me some Tallow. Cheers.
Thanks Tommy! The beef tallow was definitely a nice addition to a brisket! I’ve got to get some of the wagyu now
Did you line the inside with foil for easy clean up?
I didn’t line it…. I typically dont
I’m picking my 980 up tomorrow. Never had a smoker so I’m excited to try some cooks.
@@atlj007 some of the simplest things become the best. My cheeseburger recipe is one of my favorites
You didn’t really talk about smoke flavor. What’s the smoke flavor compared to a pellet grill. Ive had a recteq and Traeger and the smoke flavored is very light. Almost on existent. Looking into an alternative.
You can definitely tell the difference between this gravity fed vs a pellet grill. It did have a good charcoal flavor for sure
Why did you rewrap b4 putting in cooler?
Try spritzing looked dry add a water pan in cooker
That’s what I was thinking if he would of spritzed it would of came out more tender that pull apart test came out in chunks but the smoke ring was nice
How many hours total from smoking and rapping
I’m having issues with my temp also. I need a air temp to get a true reading
That's what I have been doing on most cooks... knowing the pit temp makes a big difference
how about the smoke flavor? Pellet smokers cook well, but not a ton of smoke flavor. Dose it give smoke flavor like a stick burner when you add chunks with the charcoal?
The charcoal and wood definitely produces a more bold smoke flavor than pellets do
Do you stack the wood in the hopper , or below in the ash pan?
I always put it in the hopper and let it burn with the charcoal. Many times I’ll front load it too so the wood burns mostly in the beginning of the cook
@@AndersonsSmokeShow thank you, I am leaning towards this over the masterbuilt 1080
Looked good. The only thing I wouldn't do is cut it until you get to wherever you're going. The meat just dries out so fast, and I kind of like to pretend I'm serving at a restaurant, lol.
Good tip!
Also, if you need to fill your hopper during the cook I noticed that I got a solid 30 degree temp spike when doing it. However, the temp quickly stabilized after getting everything closed up. From the measurements I took using an independent temp probe the readout on the grills display was pretty much dead-on but Im sure these things vary since it is a mass-produced smoker.
Yeah once it’s heated up and us reached equilibrium, it bounces back pretty quickly
So I just got a 980, I added wood to the ash tray, but I don't get near the smoke.. what's the secret to getting more smoke?
I personally run the wood mixed in with the charcoal, but that shouldn’t make much difference. What temps are you running at? Also, the best smoke is a thin and transparent blue smoke… that’s how you know that it’s running efficiently
@@AndersonsSmokeShow tonight I did a low 275 for a little while to just add some smoke flavor to shish kabobs.. I added some wood to the charcoal after in read your advice, it did actually help. I'll keep playing with it may have to just get something made for smoking and go with trial and error
I see you are using Meat Church. I use them a ton but want to branch out. What's your other go to for rubs? That's a hard question to answer I know..lol
Sucklebusters is another go to for me. I also use quite a bit of Spiceology
@@AndersonsSmokeShow Ive been wanting to try Spiceology for a while now. Thanks for the info!
They make some great rubs and spices!
I just recently started using Meat Church, but I'm a huge fan of Kosmos Cow Cover and also Plowboys Yardbird rub is great seasoning for ribs, probably my favorite!
@@joemamma2119 KosmoQ makes amazing rubs!! I use them more than any other rubs.
I have had this 980 since it came out . My question is, do you go by your external probe or the char-griller temperature probe?
There's always been a massive difference between the two.
I'm doing a brisket right now and the external probe is at a steady 198 but I have it set at 265 on the controller.
This seems to be an issue.... thoughts?
How many hours was it on the grill? how much coal did you use? did you refill the hopper? we all watched the brisket recipes and wrapping techniques and whatnot like you did..... What about THAT grill for a LONG cook?
I had the grill running for over 12 hours. I did add more charcoal but that was mostly because I was doing it overnight and I didn’t want to worry about a flame out
Have you done a hot and fast brisket on the gravity 980?
Does brand of chorcal matter
I guess it probably does to some extent. I wouldn’t go buy the no name brand or the cheapest stuff out there
What was your total time for the cook?
I think it was near 16hrs
@@AndersonsSmokeShow
Thanks. Great video by the way!
Thanks! I appreciate it
What grade?
I believe this was a prime from
Costco
Biscuit test
Biscuit test
Biscuit test
Ooooooooh it’s coming lol
@@AndersonsSmokeShow you realize, this next one, is the one that will blow off your hand? Because that's what I always think 🤣🤣🤣🤣
Haha the last one was like a hand grenade 🤣
Yeah not buying the temp explanation…my 980 consistently cooks low. If it wasn’t for cooking space I’d go back to my MES30!
How often did you have to add charcoal to finish the cook?
I added it once somewhat early on since I was letting it run overnight
@@AndersonsSmokeShow Thanks. That's a pretty efficient burn.
Take the fat you trimmed and render it. Place it in a pan in the smoker. Use it in your wrap and you will add even more smoke flavor and not have to buy anything.
I feel like you started with a 17lb brisket and finished with a 3lb brisket. It kept shrinking every shot. lol
Yeah ain’t that the truth lol!
So what's the point of letting the meat get cold before you eat it? It's not going to be as good when heated back up.
Oh it’s not cold coming out of the cooler. It allows the juices to set back into the brisket and make for a juicer and more tender experience
So the cooler has no ice, correct?
Nope no ice
@@AndersonsSmokeShow awesome appreciate the clarification on this question. That will help me tonight during my first brisket. Just quick question, what was the total time it took from initial time you first put it in the pit?
I don't think you needed to re wrap the brisket. Keeping the original paper and then a towel would have been sufficient. Also rest for 4 hours? wow. Still looked good though.
Great video. Any chance you can link us to that fat carving knife on Amazon you spoke about or something similar?
Link to the budget friendly knife that I used in the video:
amzn.to/3bggLiX
It didn't seem like you opened it very much and would have achieved equilibrium pretty easily. Sounds like char griller is trying to cover up the grill having hot spots which is weird cause literally every smoker has them even the $4k Franklin.
I filmed a follow up video with temperature tests. It’ll be released tomorrow
I did post my new video with the temp tests! Check it out:
ua-cam.com/video/z02gEc1fHoU/v-deo.html
Why do you place briscuit with fat cap down? I get better luck going fat cap up, makes jucier briscuit.
Fat down protects the brisket. I’ve had better luck fat cap down…. But there’s a ton of content out there comparing both methods.
Looks tough no need for beef tallow u were just playing around and doing stuff
It wasn’t tough, but it also wasn’t the most tender brisket I’ve done. I believe It was the temperatures that interfered with it. Nevertheless the entire family enjoyed it
I think you are so ooo smart !! Are you married, if you are she is one lucky chick!!!!!
Nope. Give me salt, pepper, garlic and onion powder.
I get it bro, I'm just over the pellet smoker vids..... If your gonna put time in "The Craft" do it the way MAN meant it for us..... Hope to see you transition soon bruv....
That’s not a pellet smoker though…
You are doing your brisket cook all wrong
U need a good buddy to drink beer all nite till she cooked
Hahaha don’t worry, there’s plenty of beer behind the camera 🤣
Brisket takes way to long to cook!!! NOT WORTH THE TIME AND EFFORT!!!
With that long of a cook did you have to refill any charcoal?
Yeah I did have to refill but I don’t remember at what point