Awesome videos! I just purchased a GMG Pellet Grill and you really helped me to understand the App and Profiles better than anyone out there. Your videos are a must see for anyone owning a Green Mountain Grill!!!
There are more in this playlist done other ways. *Pulled Pork (Pork Butt/Shoulder) and Pork Belly Recipes:* th-cam.com/play/PLpV4xb-88CyQrGvQD69rk3jaYAsqcENHq.html
That’s looks fantastic. Don’t have a pellet smoker yet. We use a PK Grill and love it but the GMG is very tempting. Smoking a bacon wrapped pork loin later today. I use a mustard/honey/bbq season on it. We enjoy your videos. KUTGW 👍
Nice video. I've cooked several pork butts on my GMG, I enjoyed watching you cook yours. In case the app fails again you can also check the probe temperature on directly on the cooker by pressing the green food button to toggle temperature displays.
Love your videos, I just purchased a GMG Daniel Boon last fall, and we love it, pulled pork is my wife's favorite so I've done several butts and have always had trouble with it sticking to the grate when it's time to wrap, until my last cook. The secret, put rub on the butt as normal except for the fat cap, I cook fat cap down so most of the fat cap gets discarded anyway, its the suger in the rub that causes it to stick, just a thought, keep the videos coming, God bless.
I’m new to smoking. I usually use direct grilling. I bought a OK Joe Highland so I’m going to try that. I have a pellet smoker but I need to get it ready to use. Thanks for the video.
Watching this as I finish my pork butt from Sunday. So awesome on my GMG DB. My new go to is cook on the GMG until 165ish and then instead of wrapping it, I bag it and cook at 165 with a sous vide for 12 hours. Juiciest pork butts ever!!! Don't go over 12 hrs in the sous vide if you try, or you run the risk of it going from easy to pull to a bit mushy. 12 hrs is perfect IMO.
Great video. Do you find injecting the pork with the vinegar/apple juice is far better than doing a regular spritz? I hit it every 30 minutes or so from 130 degrees to 165 then wrap it. Thanks for the videos.
Awesome man, thanks! Great video
Nice one. I was just searching through your channel for a pulled pork video and couldn't find one. Then u upload this. Nice timing 👍👍
Plenty more in this playlist.
*Pulled Pork (Pork Butt/Shoulder) and Pork Belly Recipes:* th-cam.com/play/PLpV4xb-88CyQrGvQD69rk3jaYAsqcENHq.html
Another video just in time for Memorial Day weekend. Thank you, D Grill!!
Always enjoy your videos brother.
I've been waiting for your next video. Thank you so much for posting!
Just added your profile to my gmg app !, thanks D grill 👍👍👍
Awesome videos! I just purchased a GMG Pellet Grill and you really helped me to understand the App and Profiles better than anyone out there. Your videos are a must see for anyone owning a Green Mountain Grill!!!
You can also see the recipe link in the video description where I share the profile for import into yours.
@@DGrill I didn't know that; thanks for sharing. I'll check into that!!!
Perfect timing for this video. I bought a 7 pound pork butt Friday and im fixn to fire up my GMG and get my smoke on.lol thanks for the video!
There are more in this playlist done other ways.
*Pulled Pork (Pork Butt/Shoulder) and Pork Belly Recipes:* th-cam.com/play/PLpV4xb-88CyQrGvQD69rk3jaYAsqcENHq.html
I will check them out. Thanks!
Such a great job on these videos!!
That’s looks fantastic. Don’t have a pellet smoker yet. We use a PK Grill and love it but the GMG is very tempting. Smoking a bacon wrapped pork loin later today. I use a mustard/honey/bbq season on it. We enjoy your videos. KUTGW 👍
Looks good Darnell! I'm gonna make some pulled pork soon!
I use mustard to marinate my chicken before I bread it and it's a game changer
I really enjoy your videos, I just got myself a Daniel Boone so I'm keen to try this recipe out here in Australia.
Nice video. I've cooked several pork butts on my GMG, I enjoyed watching you cook yours. In case the app fails again you can also check the probe temperature on directly on the cooker by pressing the green food button to toggle temperature displays.
Yes I know 🙂
Thought that was a tequila shot but it was only apple juice! We enjoy your videos.
THANK YOU! Tony
Oh, and thanks for the WiFi tip. I think that’s what happened with the brisket on my Weber grill last Labor Day. Now I know to watch for this.
Love your videos, I just purchased a GMG Daniel Boon last fall, and we love it, pulled pork is my wife's favorite so I've done several butts and have always had trouble with it sticking to the grate when it's time to wrap, until my last cook. The secret, put rub on the butt as normal except for the fat cap, I cook fat cap down so most of the fat cap gets discarded anyway, its the suger in the rub that causes it to stick, just a thought, keep the videos coming, God bless.
A WiFi connected bbq, awesome 👌
Yes Yes Yes!
I’m new to smoking. I usually use direct grilling. I bought a OK Joe Highland so I’m going to try that. I have a pellet smoker but I need to get it ready to use. Thanks for the video.
Watching this as I finish my pork butt from Sunday. So awesome on my GMG DB. My new go to is cook on the GMG until 165ish and then instead of wrapping it, I bag it and cook at 165 with a sous vide for 12 hours. Juiciest pork butts ever!!! Don't go over 12 hrs in the sous vide if you try, or you run the risk of it going from easy to pull to a bit mushy. 12 hrs is perfect IMO.
Another alternative idea for you.
th-cam.com/video/HOzQSrKicBw/w-d-xo.html
@@DGrill will give that a go in the WI winter when I dont want to e outside manning a smoker.....as little manning as the GMG takes. Looks good!!
Love the sweat shirt.
Great video. Do you find injecting the pork with the vinegar/apple juice is far better than doing a regular spritz? I hit it every 30 minutes or so from 130 degrees to 165 then wrap it. Thanks for the videos.
Whatever works for the cook is best. It's my personal preference.
Great video! So, what kind of toaster do you have?
Just happens to be the one I am running though my trials:
th-cam.com/video/OP6NeK3ra_E/w-d-xo.html
So, with that large of a cut of meat, there's no need to let it sit in the fridge for a while after you have seasoned and injected it?
For beef I may, not chicken or pork. You can, but I usually only do with beef. And sometimes not with beef either 🤣
@@DGrill
🤪😂 Ok
👍👊