Boston Butt / Pulled Pork on the Kamado Joe Jr!
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- čas přidán 9. 01. 2014
- It's finally here! This is one of the cooks that a lot of people have been waiting to see. Everyone wants to know how well the Kamado Joe Jr. will perform as a low and slow smoker. I decided to give it a whirl with a 7.2 pound boston butt to make a batch of pulled pork. I loaded the Joe Jr fairly full of lump charcoal and added a few chunks of peach wood for smoke and then put the meat on the grill. I was expecting a 10 to 10.5 hour cook, but this cook finished up in 8.5 hours. The meat came out perfect!
Pork Rub Recipe: • Pork Rub
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I have used this method since last year. Perfect every time. So glad to be able to count on my pork butt cooking just right. I have to cook 4 or 5 of these for a group of people and I'm able to cook each one, pull it apart and freeze. When needed, thaw in the refrigerator and add to the crockpot along with my fav sauce. NEVER any left!
Would love to see some more cooks on the Joe Jr.! Lots of folks don't have the larger models and could use some examples of how to adapt for the Jr. Keep up the great work. Thanks.
That's exactly what I am going to do on Saturday on my new Joe jr. (got it late December and it will be the first low and slow cook on it, had only a couple of pork chops grilled on it), I'm very excited! Love from Hungary!
Looks really delicious John. Yum and tender
Nice job John...temp held solid.
My feelings would not be hurt if you sent me one of the Vacuum Sealed Packages of the Pulled Pork! Love the Hat! Nice performing cooker you have!
Looks great John, thanks!
man, looks super tender! mmmm!
More Kamado jr Barbecuing videos! Can you make a playlist please. thanks
That ceramic grill is super efficient.I just did a pork shoulder and it took half a bag of charcoal(snake method.) Wish I could afford one! LOL.Maybe Dan will give me his smokenator, since he doesn't need it anymore.
Man John, looks awesome as usual.. Time for me to get me another butt goin!!
That Kamado Joe Jr. is impressive and efficient.
Just finished a 3.5 lb picnic roast using this method. Had a hard time getting the temperature down. At times the grill ran up to 400 degrees F. It cooked pretty fast (2 hrs), but I pulled the meat out as soon as the internal temperature hit 200 degrees F. Using a nice internal thermometer is key! Despite cooking at a higher temperature, the meat was still moist and tasted fabulous nonetheless!
I love your videos and your the main reason I purchased a joe jr. I have been very satisfied with the grill overall. I am a little skeptical on your temps stability claims. In all honesty it does hold better temps than my traditional smoker which is very thick steal but it does not hold for hours on end as your video shows however small adjustments are necessary. I give it an A for its versatility and the steak sear option is incredible. I recommend it to anyone.
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I do not think my temp fluctuations are due to a breeze. I think they are due to air flow. Do you use the stock charcoal holder? I think they off an after market one.
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I did an experiment yesterday smoking a brisket and wrote down what happened. At 10:55 outside temp 68 degrees with no breeze. Grill temp got to 240 with bottom vent at 3/4 inch open and top wheel closed with very top vents open. Internal temp fluctuated between 230-240 until about 4:00. At this point temp began to fall to about 200 degrees with no breeze and no adjustments to the vents at all. I had to completely open top and bottom vents to get temp back to 240-250 which they would maintain for about an hour or so then I would have to reopen the vents completely again to get temps back. I even used briquets instead of lump because of consistency yet the lump will fluctuate the about the same. I have used a charcoal holder with much better air flow than the stock one and the results are all the same along with experimenting with lump and briquets. I have smoked about 30 times and the temps always have a tendency to descend rather than ascend. The temp fluctuations have nothing to do with breeze but rather the lack of air flow over time. Again, I love the grill and recommend it to anyone but your claim that the joe jr can hold a steady 250 for 12-14 hours is fallacious.
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I have used the lump just like in your videos with the same result of descending temps after about 4 hours. The fact is that something has to be effecting the temp from a physics standpoint and it is clearly airflow. To choke the grill down to 250 or less you have to almost close the vents. Over the course of several hours the low air flow catches up to the heat from the fuel and the temps begin their decent. Again, I acquired this information from 30+ experiments where I was smoking low and slow. I love the grill and I am glad I purchased it but I am disappointed that your claim it can hold steady low temps all day when it clearly does not have the capabilities to do so. There must be honesty in marketing to the best of your ability and in my opinion you exaggerated a claim to sell more units.
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The only thing it could be that I got from those responses could be my charcoal selection. I have used Royal Oak from Walmart and a generic brand from brookshires in East Texas where I live. I do not know where I could even by another brand other than maybe academy. What brand do you recommend and where can I buy it?
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I think I may have found something. I was in another town today for work and purchased Cowboy lump and it is noticeably heavier than the royal oak and its in a smaller bag. It's too soon to say but the density of the lump I have used could be the problem.
Impressive Thanks for sharing . What brand Lump Charcoal did you use?
Amazing, 12 hrs at 250. Are they for sale? I don't see them on the Kamado Joe website.
never mind, I ordered it!
cooking this same sized cut, on the same grill as we speak... this thing is awesome!!! only bone I have to pick is the bag of charcoal I got. seen your video on opening the bag, and my 2 biggest pieces are probably 6 times the size of your biggest piece!!. not sure what to do with these 3 pound charcoal logs....hehe. cheers
Hammer? Bigger chunks is better then tiny unusable or dust
I know this is an older video but do u still use a binder with pork shoulder?
Hi all.. I've got one of these an done a few butts following these instructions somewhat. I say somewhat because I now own a thermoworks smoke and I can Really see what's actually happening. my bottom vent is nowhere near like the video - over an inch for sure, and I need to play around with it every few hours.... other than that this grill is pretty descent!!
Jr is where its at! Just wondering about your cook, at the end you said you drain the juices before putting it in a cooler. Do you use the juices later or is it discarded?
can you buy these Kamado Joe Jr in the Europe, Netherlands?
Hello love your channel it’s been a great help appreciate it! sorry for the daft question I’m new to the Kamado jo I cooked a chicken last night but couldn’t get it up past 300 F I had the vents fully open and heat deflector in high what have I don’t wrong? By the way chicken cooked lovely low and I woke up this morning with out food poisoning 😂
Perhaps the air vents inside grill were clogged with ash.
Amazing! 8 hours and some change, and you still have a lot of fuel left. I really hate to say this but, your KJJ outperforms the Smokenator, hands down.
Ow… It hurts saying that! heh heh.
You can send it to me. I still have need of it LOL
What happens if you over cook a pulled pork?
it would turn dry
Hi. fat cap down? thanks
Just purchased a Joe Jr at Costco this week. Tested thermometer using boiling water method and by comparing to high-end cable thermometer and it was only off by 10 degree so I adjusted-very easy. I've and been playing around with controlling heat using instructions and can't get it to stay below 320 degrees, even with lower vent closed to 1/4" and top vents opened to only about 3/16". Even tried using less charcoal but no go. I want to cook at 240-250 but it seems that there's not enough volume on the inside to maintain a low temp. Any advice would be greatly appreciated.
Go join Kamado Joe FB group page of other grill owners and one of them will probably be able to help. I'll know soon myself when i get a Jr. :)
You might be starting too big of a fire before closing it up. To maintain low temps it really helps to only have a small area of lump lit. Like DN Smith said, there's a great facebook group that can help with these kinds of questions.
Pl
Keep posting
Im tired of f house wife’s cooking videos