Very informative, Andrew! Thanks for sharing!!

@AndersonsSmokeShow

3 жыл бұрын

Thanks for watching Scott

Great job Andrew another quality job

Brisket looks great!!! Great video

@AndersonsSmokeShow

3 жыл бұрын

Thanks!

Im going to definitely dome my next brisket. I love the bark. The more I get the better.

@AndersonsSmokeShow

3 жыл бұрын

It’s a great technique! I’ll do that on every brisket from now on

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?

Great advice, cook for your taste, how you like it! Great video!

@AndersonsSmokeShow

3 жыл бұрын

Thanks! And thanks for watching!

Another masterpiece of entertainment. Keep that quality up. greeting from germany

Andrew -Good work on the post editing discussion on temperature variations.

@AndersonsSmokeShow

3 жыл бұрын

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.

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.

@AndersonsSmokeShow

3 жыл бұрын

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

@sfiv1987

Жыл бұрын

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

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!

Good job great cook!

@AndersonsSmokeShow

2 жыл бұрын

Thanks!

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?

Smoked Gator Head!🤘😁 Great job Andrew.

@AndersonsSmokeShow

3 жыл бұрын

Hahahahah it does have the profile of a gator head 🤣🤣🤣🤣

Looks good!

@AndersonsSmokeShow

3 жыл бұрын

Thanks!

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.

@johnsouthern6089

3 жыл бұрын

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.

@AndersonsSmokeShow

3 жыл бұрын

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

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.

@AndersonsSmokeShow

2 жыл бұрын

💪🏻💪🏻

What is the reason to re-wrap the brisket before resting it?

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

@AndersonsSmokeShow

3 жыл бұрын

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.

@gsbbq4870

3 жыл бұрын

Tallow is just the fat trimmings of other briskets or other cuts of large beef. Save money and save the trimmed fat.

@jasongrissom3842

3 жыл бұрын

@@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

Just curious why you did use the side port for the smoker probe for ambient air temp probe??

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

@JGrizzel

2 жыл бұрын

200 might be too low, drying out the meat. You need to ramp it up to power through the stall, try 225-250

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?

@Steve-li1ru

3 жыл бұрын

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.

@UncleKyle702

2 жыл бұрын

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

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!

@AndersonsSmokeShow

3 жыл бұрын

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!

Great videos, I just tried my seasoning process but the temperature keeps rising above the set temperature, any tips?

@AndersonsSmokeShow

2 жыл бұрын

On the Gravity 980? How high is it going?

So how long would you say this thing will run on a full hopper cooking low and slow? Thanks for the vids!

@AndersonsSmokeShow

3 жыл бұрын

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

can you put a link for the knife sharpener you have?

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

@AndersonsSmokeShow

3 жыл бұрын

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

@hall0341

3 жыл бұрын

@@AndersonsSmokeShow I'll keep an eye out for it.

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.

@AndersonsSmokeShow

3 жыл бұрын

Not a bad idea

@bridgetlong8110

2 жыл бұрын

There is a vent for the probes with insulation built in on the 980...

@trutano

2 жыл бұрын

@@bridgetlong8110 difficult to remove the probes and potentially damaging the insulation. The back has worked perfectly and easier to remove from the grill.

I'm like where are all the bugs lol nice work love the content.

@AndersonsSmokeShow

2 жыл бұрын

Thanks Vic!

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!

@AndersonsSmokeShow

2 жыл бұрын

Yeah I’ve done that a time or two myself, but I forgot to close the fan door

@felipavallejo6426

Жыл бұрын

What thing are you talking about because my charcoal keeps burning. Also how do you keep the pit from smoking?

@UncleKyle702

Жыл бұрын

@@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!

@UncleKyle702

Жыл бұрын

@@felipavallejo6426 also what he said in the first comment. Make sure you close the fan door as well when you’re all done.

@felipavallejo6426

Жыл бұрын

Mine must be defected because everything is closed and the charcoal is still hot

Nice looking brisket! Which gravity smoker do you prefer? The Char-Grill or the Masterbuilt?

@AndersonsSmokeShow

3 жыл бұрын

They’ve both been great honestly, but I’m digging this Gravity 980 right now!

Looks tasty

Hey mate, what was the total cook time (including rest time)?

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.

@bobkantek7312

3 жыл бұрын

"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.

@jacenas

Жыл бұрын

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

Are you retiring the CampChef now? I just ordered one and wish I had known about thegravity grills

@AndersonsSmokeShow

3 жыл бұрын

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

With that long of a cook did you have to add more charcoal?

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.

@AndersonsSmokeShow

2 жыл бұрын

That works too!

Which brisket was better, this one with beef tallow or the one you brined in coffee?

@AndersonsSmokeShow

3 жыл бұрын

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 🤔🤔🤔

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?

@AndersonsSmokeShow

Жыл бұрын

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

@Funkafella01

Жыл бұрын

@@AndersonsSmokeShow I’ll take a look thanks!

Love the black gloves 🧤

@AndersonsSmokeShow

2 жыл бұрын

Makes prep soooo much easier!

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?

@AndersonsSmokeShow

3 жыл бұрын

The charcoal and wood definitely produces a more bold smoke flavor than pellets do

@michaeljordan6090

3 жыл бұрын

Do you stack the wood in the hopper , or below in the ash pan?

@AndersonsSmokeShow

3 жыл бұрын

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

@michaeljordan6090

3 жыл бұрын

@@AndersonsSmokeShow thank you, I am leaning towards this over the masterbuilt 1080

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.

@AndersonsSmokeShow

3 жыл бұрын

You can definitely tell the difference between this gravity fed vs a pellet grill. It did have a good charcoal flavor for sure

So what's the average wait time to reach equilibrium?

@AndersonsSmokeShow

2 жыл бұрын

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).

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?

Try smoking your beef tallow before pouring it on the brisket and pouring some on the butcher paper. That brisket looks delicious!!

@AndersonsSmokeShow

3 жыл бұрын

Thanks! I saw mad scientist do it and it looked awesome!

@ABCivilConsulting

3 жыл бұрын

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?

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?

@AndersonsSmokeShow

2 жыл бұрын

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

@smpryder

2 жыл бұрын

@@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

Did you line the inside with foil for easy clean up?

@AndersonsSmokeShow

3 жыл бұрын

I didn’t line it…. I typically dont

@atlj007

3 жыл бұрын

I’m picking my 980 up tomorrow. Never had a smoker so I’m excited to try some cooks.

@AndersonsSmokeShow

3 жыл бұрын

@@atlj007 some of the simplest things become the best. My cheeseburger recipe is one of my favorites

How much wood are you adding with your lump charcoal

@AndersonsSmokeShow

Жыл бұрын

Probably 5-6 chunks per full hopper

Why did you rewrap b4 putting in cooler? Try spritzing looked dry add a water pan in cooker

@altonmatthews8219

2 жыл бұрын

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

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

@AndersonsSmokeShow

3 жыл бұрын

Sucklebusters is another go to for me. I also use quite a bit of Spiceology

@scothick1973

3 жыл бұрын

@@AndersonsSmokeShow Ive been wanting to try Spiceology for a while now. Thanks for the info!

@AndersonsSmokeShow

3 жыл бұрын

They make some great rubs and spices!

@joemamma2119

2 жыл бұрын

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!

@scothick1973

2 жыл бұрын

@@joemamma2119 KosmoQ makes amazing rubs!! I use them more than any other rubs.

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?

@AndersonsSmokeShow

3 жыл бұрын

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

@matrixjailbird

2 жыл бұрын

Have you done a hot and fast brisket on the gravity 980?

You sure are being real light with that seasoning for that 15 pound piece of meat

@AndersonsSmokeShow

2 ай бұрын

You’re right, I could’ve went a bit heavier

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

@AndersonsSmokeShow

3 жыл бұрын

I actually did heat it up a little to make it more spreadable

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.

@AndersonsSmokeShow

2 жыл бұрын

Good tip!

Andrew. Nice job brother. I gotta get me some Tallow. Cheers.

@AndersonsSmokeShow

3 жыл бұрын

Thanks Tommy! The beef tallow was definitely a nice addition to a brisket! I’ve got to get some of the wagyu now

How many hours total from smoking and rapping

Does brand of chorcal matter

@AndersonsSmokeShow

2 жыл бұрын

I guess it probably does to some extent. I wouldn’t go buy the no name brand or the cheapest stuff out there

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.

@AndersonsSmokeShow

2 жыл бұрын

Yeah once it’s heated up and us reached equilibrium, it bounces back pretty quickly

Biscuit test Biscuit test Biscuit test

@AndersonsSmokeShow

3 жыл бұрын

Ooooooooh it’s coming lol

@javimirelesjr5601

3 жыл бұрын

@@AndersonsSmokeShow you realize, this next one, is the one that will blow off your hand? Because that's what I always think 🤣🤣🤣🤣

@AndersonsSmokeShow

3 жыл бұрын

Haha the last one was like a hand grenade 🤣

How often did you have to add charcoal to finish the cook?

@AndersonsSmokeShow

3 жыл бұрын

I added it once somewhat early on since I was letting it run overnight

@mikeoreilly4020

3 жыл бұрын

@@AndersonsSmokeShow Thanks. That's a pretty efficient burn.

I’m having issues with my temp also. I need a air temp to get a true reading

@AndersonsSmokeShow

Жыл бұрын

That's what I have been doing on most cooks... knowing the pit temp makes a big difference

What was your total time for the cook?

@AndersonsSmokeShow

2 жыл бұрын

I think it was near 16hrs

@benjplucker

2 жыл бұрын

@@AndersonsSmokeShow Thanks. Great video by the way!

@AndersonsSmokeShow

2 жыл бұрын

Thanks! I appreciate it

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.

@AndersonsSmokeShow

3 жыл бұрын

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

@Eddie7Padilla

3 жыл бұрын

So the cooler has no ice, correct?

@AndersonsSmokeShow

3 жыл бұрын

Nope no ice

@jgalvan2626

2 жыл бұрын

@@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?

What grade?

@AndersonsSmokeShow

2 жыл бұрын

I believe this was a prime from Costco

Great video. Any chance you can link us to that fat carving knife on Amazon you spoke about or something similar?

@AndersonsSmokeShow

2 жыл бұрын

Link to the budget friendly knife that I used in the video: amzn.to/3bggLiX

I feel like you started with a 17lb brisket and finished with a 3lb brisket. It kept shrinking every shot. lol

@AndersonsSmokeShow

2 жыл бұрын

Yeah ain’t that the truth lol!

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.

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!

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.

@AndersonsSmokeShow

3 жыл бұрын

I filmed a follow up video with temperature tests. It’ll be released tomorrow

@AndersonsSmokeShow

3 жыл бұрын

I did post my new video with the temp tests! Check it out: kzread.info/dash/bejne/rGRmyaecYcmun7g.html

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.

Why do you place briscuit with fat cap down? I get better luck going fat cap up, makes jucier briscuit.

@AndersonsSmokeShow

2 жыл бұрын

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

@AndersonsSmokeShow

3 жыл бұрын

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!!!!!

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....

@AndersonsSmokeShow

3 жыл бұрын

That’s not a pellet smoker though…

Nope. Give me salt, pepper, garlic and onion powder.

You are doing your brisket cook all wrong U need a good buddy to drink beer all nite till she cooked

@AndersonsSmokeShow

Жыл бұрын

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?

@AndersonsSmokeShow

2 жыл бұрын

Yeah I did have to refill but I don’t remember at what point