Easy Pulled Pork with Amazing Bark! - Masterbuilt Gravity Series 560
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- เผยแพร่เมื่อ 17 เม.ย. 2020
- I used a tried and true, very simple smoked pulled pork recipe using a pork shoulder (a.k.a., pork butt) on the Masterbuilt Gravity Series 560. I used lump charcoal and post-oak wood chunks for this cook. Thanks to the smoker, the bark on this pork shoulder was incredible and the meat came out juicy and tender.
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Masterbuilt 560 Reverse Seared Steaks: • 700° Reverse Seared St...
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Bought my 560 3 years ago and it still runs great
That was the most clear and concise video about this product that I have seen on the Internet. Thanks for creating such a great video about with this smoker can do.
Thank you so much! I really appreciate you watching and that feedback!
I agree.
Thank God someone finally did a cook on this pit!!!👍👍👍
The only way I really know how to speak about it is to cook on it!
Just put my first pork butt on my new 560 this morning. Your video was super helpful! Thanks for sharing and I can’t wait for this pork butt to be done 😀😀
Nice job! Pork looks great! I have had my 800 for about 3 months now and really like cooking with it.
Watching these videos makes me excited to get my 1050.
I love entertaining friends and family, and my current Pit Boss just doesn't have the room. Added benefit will be the amount of room I'll have to cook my Thanksgiving Turkey.
Followed all the way along with this video to do my very first smoked pork shoulder on the Gravity Series 800. Turned out perfect! Thanks for the walkthrough!!
Dude this makes me hyped to hear this. Thanks for letting me know!
Thanks for the tip about the gloves! I have burnt my hands plenty of times with the single layer. Lol!
I've used this video to do a pulled pork on my 560 before and gonna do it again tomorrow!
I had my 560 for a couple of months, and I'm in love with this grill. Great video, very helpful!
Glad you enjoyed it! Thanks for watching!
Just got one for Fathers Day. Cant wait to use it
WOW!!!!! that bark is awesome!!!!
I was really happy with it!
Just bought a 560 last week and I love it! For sure doing a pork shoulder this weekend after watching this. Keep the awesome content coming!
Thanks so much, Sean! I really appreciate that. Congrats on the new grill!
Awesome cook Bro keep up the great work
Just got mine today, seasoned it and now I’m smoking a pork shoulder as my first meat selection, incred!
Congrats! I hope the pork shoulder turns out great!
Cheeky BBQ thanks bud!
Great Vid, Thank you.
Thanks for the guidance! Just got my 560 seasoned today and ready to roll for Super Bowl! Pulled Pork will be my first trial!
How did it go.
@@texasfishing254 Did a jerk chicken and baby backs for the SB- couldn't find a suitable pork butt. I was astounded how easy it was to use this grill. I used to have to babysit smokers and this one I can just let roll and not worry about it. What amazes me the most is being able to monitor the grill on the app running errands. I do wish the UI on the app was better but this thing is a very good bit of kit!
Glad it was great for you!
Loving my Gravity 500. Especially nice is the temp probe (up to 4 probes) and the phone app. The app lets me monitor things from inside the house, really nice during bad weather. The app monitors grill temp, probe temp, and lets me set cooking time and adjust temps.
Thanks!
Nice work Noah! Now I want pulled pork!!!
Thanks so much for watching, Jamie!
I just put mine in the masterbuilt 560. Damn I hope it turns out even half as good looking as the one you did! Watching this made me really hungry!! but i'll have to wait awhile. Great job Cheeky BBQ!
Thanks, Todd! I hope it turns out delicious!
Wow looks like those masterbuilt really do a good job look at that smoke ring
I have a 560 and yes they do, in fact right now I have a Pork roast on my Masterbuilt vertical smoker
Enjoyed the video buddy , that shoulder looks reeeal goood
Thank you so much for watching. I really appreciate it!
Awesome vid. Subscribed
I always put my Pork shoulder in apple juice to cover, 1/2 brown sugar, and 1 cup amber rum, soak it overnight. then dry, season, start grill then smoke at 225 degrees. And My Spritzing liquid is 2/3 Apple Juice and 1/3 apple cider vinegar. I do love my Masterbuilt 560 Vertical Charcoal Grill/Smoker
Great video! I bought a Masterbuilt 560 and am loving it thus far. Question on the pork shoulder, did you remove the fat on the bottom before smoking it? Thanks!
Going to order the 1050 Thanks for the video
I think that's an excellent choice! Try promo code CHEEK20 and it may save you 20%.
@@CheekyBBQ Where can you use that code
@@CheekyBBQ You sold me, where might this code work?
Great job on the video. This cooker seems like a great option, might have to add one to my collection.
It has been a lot of fun to cook on! Really enjoyed it so far.
How has it held up over time? I want one but im worried about longevity of the firebox where the coals burn
Thx for nice video! Any advice on reloading the hopper with more charcoal mid-cook?
Hi. Great video. I'm about to smoke my first one this weekend and I was wondering at what temp you cover and what temp it was done. Thx
Looks great. Would like to see a video how to load the hopper for a smoke. Have not seen a detailed video. Just tossing chunks in here and there as a layer. Love to see a more detailed setup
Awesome, thanks Jim. I will put something together on this!
@@CheekyBBQ Awesome!! Thanks bro. Keep up the good smoking
Between the model 560 and 1050 do they generate the amount of heat efficiently the same???
aweeeeeesome, got a 560 being delivered in a few days I NEED to make this. Question, you used lump which people say burns quicker. How much did you use for this? I see people with 560's using briquettes saying they get 6-10 hours from a full load. I'm wondering if buying 1 bag of lump would be enough.
Nice job Cheeks. Informative and easy to u understand as always. I have the 1050. Do you like this cooker as much as the other ones you have tried? Also, have u used butcher paper before instead of foil? Some say it helps the bark more. Thanks for the videos!!
Thanks so much! I do like this cooker. It is a nice hybrid between my pellet grill and my kamado. I do like that I get the flavor of charcoal and wood, with the convenience of a pellet grill. I have noticed that I tend to use more fuel than in my pellet grill, so that is something to consider. I certainly love butcher paper for pork shoulders and briskets. I was in a bit of a time crunch on this one and decided to go with foil. Butcher paper is nice because it is a bit more porous, so you can still get that bark development during the wrap. Can't go wrong either way, just different styles.
Agree. Much thanks
How long did you keep it in for once it was wrapped??
Great video, thanks for your insight. You mentioned you seasoned it the night before. What did you use to season it with? Thanks!
I'm a huge fan of Reload Rub and Seasonings and Southbound Barbecue. Their rubs are great!
Good idea for someone previously looking for his first pellet grill? I keep getting told charcoal tastes a lot better. So many choices out there it's mind boggling. Price is also right compared to others (Grilla, GMG, Rec-tec, etc)
I think this is an excellent option if you are looking for a pellet grill. The flavor is superior, in my opinion. Plus the versatility of 150-700° far surpasses most pellet grill temperature ranges. It’s really as close to an “all-in-one” grill I’ve seen.
The PNW is one of the most beautiful places on Earth
Great video! Did this smoke twice! Just wondering how many times did you have to refill your charcoal hopper? I try to keep it full and mix it with the wood chunks and charcoal
For long cooks I usually have to refill it up at least once. Just depends on factors like temp and fuel type.
I just got my 800 here in the UK. if for any reason I need to top up the lump charcoal whilst the Bbq is on and grilling what is the best method? The instructions say not to open the lid if the temp is above a certain degree. Can you help guys I don't want to be opening it up and a massive flame shoots towards my face!
Great tutorial. Bought a 560 this week and this was the first slow cook on it. Came out brilliantly. Thanks for this guide, really helpful
Awesome! Glad I could help!
Great video and that pulled pork looked incredible! What charcoal did you use and how many wood chunks for the cook? Also, did you have to refill the hopper with more charcoal?
Thanks man! I used Jealous Devil lump charcoal - their smaller lump. Their Maxx, extra large briquettes are awesome too. I don't like using large or XL lump because I get too many air gaps. I like to layer in smaller pieces of wood in the chamber with the charcoal, then throw a good baseball size chunk in the ash bin every hour or so. I don't add any more wood after the first 5-6 hours. I usually refill the charcoal once during these long cooks.
@@CheekyBBQ Awesome! Thank you for the reply and I appreciate the details. I'll definitely have to try that for one of my next cooks. Looking forward to more of your videos!
When he wrapped it in the foil, was it shiny side out? Looked like that's what he did.
Great vid, Cheeky and a great looking shoulder! I bought a Yoder pellet smoker two years ago and it's unbelievably well made, but I agree with others that the flavor is mild compared to kamados, stick burners, etc. If you grew up in the deep south with BBQ like me, I just like a bit more smoke flavor, and I'm thinking this Masterbuilt might be my next one. One question for you: if you own a kamado and a Masterbuilt, what meats will you always still cook on the kamado?
If I was to get another pellet, I would go with a Yoder for sure. There isn't really anything I would cook in my Kamado Joe over the MasterBuilt, other than having the ability to cook directly over charcoal in the KJ. Both do an excellent job, some time I just want to cook direct over coals. That's about the only different. FWIW, I haven't fired up my KJ in months...
Details for newbies like me!
275 for the full cook time?
What Rub did you use?
It looks like you ran it Fatcap DOWN for the start and then after foil wrapping you turned it fatcap UP? Or did I miss that?
Then cook to 205, pull it, open it, let it rest slowly for an hour before shredding?
Hey man! All great questions. I decided to run 275 on this cooker the entire time because I felt like I got enough smoke flavor from the charcoal and wood at that temp. If I was using a pellet grill, I would probably be much lower in temp to generate more smoke. As long as you are in that 225-275 degree range, you'll have good results. You can use any rub that you enjoy with pork! I like to run fat cap down the entire time, but again, that depends on the smoker. Cook to 205, open and let the steam come off for about 10-15 minutes, then let it rest for at least an hour. Letting it steam makes sure it doesn't keep cooking while it's resting. Feel free to hit me up with any questions! I'm also on Instagram @cheeky_bbq if you need to send a message for more Q's.
Hey I have been struggling to find the size of the shelves. Would this fit 2 15 pound briskets?
The main shelf is 14.5" inches deep by 22" wide. The two "half" shelves are 5.5" inches deep by 22" wide. The two half shelves can go on the same level to create one full shelf, or be put on two separate tiers to have two half shelves.
So how many more hours did you put it back in the smoker before you took it out at 205 temp.
Nice video...thanks! When i did the pork shoulder at 275 on this Gravity 560, the internal temp was already 160 in 4 hours. Do you think that is okay still if I wait to wrap in 6 to 7 hours? I am sure the internal temp will be 170+ by that time.
Absolutely! I just use internal temp as a guide. I’m really interested in looking for that bark development. Once I’m happy with the bark, I wrap. It doesn’t matter if it’s 4 hours or 8 hours. I found 275 to be a great temp on this grill, but you can of course always start at a lower temp if it’s cooking too quickly and not getting as much smoke flavor that you want.
Great video! I'm assuming you didn't have to add more fuel to finish cooking? And also, I've watch a few other's videos on this cooker. You are the first one who actually shows how to burn off the initial layer of your fuel before you start cooking. The others just closed up everything and started cooking.
I have found that when I use lump, I had to add fuel for long cooks. I think this is due to the size variance with lump, so it creates air gaps in the chamber. Briquettes have been a much better option. Since they are uniform in size, I can get more fuel in the chamber and a longer burn. I like to let that charcoal burn in the beginning for a few mins bc I think it makes the preheating time of the grill significantly faster. Locking it all down right away slows the whole process down, I’ve found.
Did you fill it up to the top with Charcoal and wood for it to last the whole 6-7 hours?
Really enjoyed this video, nice to see the 560 in action..I'm debating on which model to purchase..this or the 1050..if you have any thoughts I'd love to know them.
I haven't seen the 1050 in person yet, so it's a little hard for me to give a fully informed opinion. That said, from what I've seen online I think the 1050 could be worth the extra bucks. It looks like some nice features are included, like a front shelf. The legs and build of it looks a little more robust. Plus, you just have that extra grill space. As a cooking product I think they will perform the same, but they definitely beefed up some features on the 1050.
1050 is the way to go. Overall build quality is way sturdier than the 560.
Did you get the firebox mod?
Did you have to load more wood and charcoal to the cook?
how much charcoal did this cook consume? many thanks
What internal temp when done? Thanks :)
Did you have to top up the charcoal ??
New sub here. I'm saving my pennies to get the 1050, but this helps me make a decision since they work the same way. Do you see any benefit to smoking pork shoulder at 225 vs 275?
As far as I understand, the guts of the 1050 are the same as the 560, so it should perform the same as a cooker, just more space! Temp is all about knowing the cooker. I feel good enough on this cooker to be at 275 and get the flavor I want. If I was on a pellet grill, I would be at a much lower temp to generate more smoke. There is nothing wrong with dropping down to 225. Either way will give you great results! That's the best part of bbq, experiment and see what tastes better to you!
Awesome cook.....it sure looked delicious!!!! Did you modify your 560 or run it just as it came?
I haven't done any mods to this bad boy yet, but I see some awesome ones out there, especially for the fire box.
Get the 560 Basic mod from LSS-Mods and step up your game a little. The 560 is BOSS! and I’m tired of using my Smoke Vault with wood and propane....it sucks. Buy some Jealous Devil or Kamando XL charcoal....you can’t go wrong with either.
Can you add a water tray under the grills?
What was the weight of the pork shoulder before you started the cook?
How many bags of charcoal for this cook?
What temperature while wrapped?
Would like to know if you can use wood only. Cut to the right size of course.
I have heard this is possible, but I have not tried it yet.
What was the total time of the cook including resting? thanks
Waht size pork sholder is this?
So is this grill worth it ? I’ve been looking , I don’t want a pellet smoker , I love using my kettle with lump oak charcoal , I love that I can get a great sear on steak an smoke anything else but I need a new grill an I want something that has the easy of a pellet temp wise an something that boast flavours like an offset smoker , so I’ve been looking at this but no local places have it to see an I don’t know how it cooks steaks or anything you just want to sear up.
Hey Brian, I think this grill might be what you are looking for. It has the convenience of a pellet grill, with the flavor of wood and charcoal. I have another video out that shows me searing some steaks that might be helpful for you. The two most popular places to find the grill seem to be Home Depot or ordering from MB directly.
In a different video, the guy mentioned he got a charcoal flavor on the meat. Have you found that to be true with your cooks?
Absolutely! Gives a great charcoal and wood flavor. It is very similar to the flavor profile I get on my kamado.
Great video! why is it important to let the steam out of foil before putting in a cooler to rest?
I want to let that steam vent off because once I put it in the cooler, all that steam is basically going to make that chamber way too hot and continue cooking the meat. With any meat, especially big cuts, there are always going to be carry over temps during resting, but I want to try and pump the brakes on it actually cooking, then wrap it back up and let it slowly start to come down in temp.
Curious, how long do the coals last on these longer cooks? Do you burn through charcoal slower (compared to a pellet grill)?
I definitely go through more fuel with charcoal than with pellets. I have found that smaller lump or briquettes work best for this smoker. XL size lump has too many air gaps and burns too quick. For a brisket or pork shoulder cook, I usually add fuel once. Not always out of necessity, but more just peace of mind.
Can you dump some lite charcoal from a chimney down the chute, then add the unlit charcoal?
I suppose that you could, but the chamber takes about the same amount of time to light as the chimney, so I don’t think you’re saving any time that way.
@@CheekyBBQ Dont have those starter cubes, weeds, etc. And, it seems a pain to get a fire started.
Did you brine the pork the night before or just put a rub seasoning on it?
I just did seasoning on this, but I have brined before.
Does the fan blow ash into the cooking chamber?
No, sir. I have not noticed this being an issue.
Do you recommend putting rub on night before?
On big cuts of meat, I definitely recommend seasoning as early as you can. It will help draw moisture from the cut, then get reabsorbed and season the meat more throughly throughout. It also helps the rub stick to the meat and gives you a better bark formation.
I wonder if you could put a stick of wood in the center of the chimney and pour charcoal around it?
That would be super interesting! I've seen some comments suggest they filled the hopper with all wood, but I haven't tried it.
What kind of fire starter do you use?
These are just some cheap ones I got on Amazon.
Other reviews have said it overcooks the bottom like most pellet grills do. Not on your trial?
I haven't experienced issues smoking on the bottom grates with temps up to 275 degrees. I'm not sure I would go much hotter than that though.
Thats what I've seen in other peoples videos as well. Seemed to get too much char. Cheeky BBQ though doesn't seem to have that problem at least not on this butt and the brisket.
Mind if I get those pre marinade ingredients?
I just used a dry rub on this one. Any of your favorite rubs will work. I like Reload Rubs and Seasoning!
What is the general rule of thumb for the number of hours on the smoker to the weight of the pork butt?
Don’t even worry about the fire starter. Just use some lightly twisted new paper. Close the bottom up, leave the top open and hold the top switch. It will rapidly stoke and you will literally be good to in under a minute. PM if you want to talk about the issues I have had with this unit so far. I love the thing.
Cool, thanks for the suggestion! I’ll give it a try.
Did everything exactly how you did, but can't keep the grill from going over 300....
Where does the grease go?
really where does it go is it gonna set in the bottom and make a fire or what?
Everything funnels into a grease cup on the bottom of the grill that slides out. The only time I've had flare ups is when I'm at 500 degrees or higher.
Whats the point of putting it in a box? What's the benefit?
The Cambro (or cooler, un-lit oven, or whatever you have available) is to provide some insulation while the pork is resting. This keeps the pork (or brisket, or any large cut) warm and allows it to very slowly come back down to temperate while it rests. This also affords you the opportunity to hold the pork at temp for a much longer period of time, 2-4 hours, if needed. If the goal is to just shred and eat immediately, you could just leave it on the counter for 30 minutes and dig in.
why let the steam out?
The goal is to let the meat start resting when you put it in a cooler or holding box, I don't want it to keep cooking. With all the steam trapped inside the foil wrap, the pork shoulder is going to carry over cook more than I want it to. Letting the steam vent off slows that down and then lets the rest stop cooking and begin to very slowly cool.
Did you have to add charcoal?
I did have to add some for this cook. I have found that briquettes are more optimal than lump in this grill because the smaller and uniform size means you can add more fuel. The variance in sized lump creates some air gaps.
For this roughly 10 hour cook, how many hopper fulls of charcoal did you burn through? 1.5? 2?
Why would you vent the steam?... Everything will naturally, slowly equalize during the rest. If you pulled it at 203 and don't vent, it will come up that last 2 crucial degrees and be much juicier after 1-2 hours of resting in the cooler.
Pulling at 203 and not venting will cause a carry over cook far more significant than 2°. I want it to stop cooking and start resting.
Just bought the 560 on clearance at my local Walmart for 250$
Man, now on the fence between the pellet or this one? Dang, hate these kind of decisions 😒
I want the 1050 at least it's Real charcoal and wood not Pellets
I haven't cooked on the 1050, but it seems like a great cooker.
You don't put your smoke wood on top.
You put it under the fire in de ash box.
Correct.
Nice end product but not a fan of the infomercial with the products. Just my opinion. Thumbs up still given.
Hey David! Totally fair comment, thanks for watching. Since this is a new grill, I get a lot of questions about it, so I tried to offer some information at the beginning of the video. I completely understand where you're coming from and appreciate the feedback!
Its a great video and it DID answer a lot of questions. Thank you for taking the time to do it.
I hate that you wrapped it rather than let it go the whole way. I wanted to see how it turned out without wrapping it
I’ll have to do another and go unwrapped. I wanted this to be more of a beginner style video and foil always produces consistent results. I usually prefer butcher paper or going unwrapped. Thanks for watching!
You almost lost me when you mentioned pellet smoker. lol
Time and a place for any cooker!
Didn't think you should be spritzing the fat and concentrate more on spritzing the meat?
Cut out the unnecessary background noise. Aluminum foil Otherwise love it
It's really hard to tell in a video but it looks like the bottom chars up pretty badly before the tap starts to develop therefore I'm out.
Not sure what char you're referring to, but I didn't have any problems with it. Bark developed nicely around the entire shoulder.
Nice vid fam, but you leave a lot out. We didn’t show your rub combo, you didn’t tell the community how much time after the first 6 hours and so on. Don’t mean to be a picky bit#h but I just brought a 560 in January and have doing my thing with it...briskets, ribs, and chicken but a pork butt yet. I normally cook my Boston Butt in the oven and make it Carolina style with vinegar, Texas Pete, crushed red peppers and salt and pepper but I brought one yesterday to smoke tmrw.
The biggest part of bbq is experimenting and trying things for yourself. Pick your own favorite rub combo and smoke them up until they're done. Time and temps are always so hard to offer because every cut of meat is different and every climate plays its part in a cook. Thanks for the feedback, I'll try to offer more details next time!
@@CheekyBBQ Thanks Fam and I appreciate you hitting me back. I smoked a Boston Butt and it came out great. You are right, ppl have to experiment with the rubs, the meats, and the cook time. This is what makes smoking fun and challenging….I’m digging that 560 and did some spareribs yesterday for Freedom Day (or at least what’s left of our freedom) and ppl tore those three racks up!
Came here wanting to see pulled pork cooking techniques. Got a sales pitch for Masterbuilt instead.
Hi Kenneth, I’m sorry that you feel that way. This is my technique on cooking a pork shoulder for the first time on this pit. I have no financial incentive on if you buy one or not, so you do you. Thanks for watching.
If you want to review the Masterbuilt smoker, fine, but label it as such. Don't use a misleading title. Maybe that wasn't your intention, but to me that's how it turned out.
@@kennethnied5242 I don't feel the title was misleading - Said it was an easy cook and said what he cooked on. If he said easy burgers on the kitchen stove would you think he was selling you a new stove > Everyone has an opinion I just don't think it was misleading in anyway.
The Gravity series is total shit. I've had my grill for 6 months and so far have had to dismantle and clean it, replace 2 switches & a cord and the computer will not update or connect to my phone. The fan will randomly quit working. I've had emails to and from the company and demanded phone calls. I've gotten exactly 3 cooks out of it and have been embarrassed with guests waiting on food. IT IS A PIECE OF SHIT!!! Don't buy it.
you 6-7 hrs in just finish it. fuck wrapping lol
There are definitely lots of ways to smoke pork shoulders. I wrap with butcher paper, foil, and go unwrapped. Decided to go wrapped for this one.