LOWEST and SLOWEST PULLED PORK on the Char Griller Gravity 980

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 - https://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.