Cheers Max appreciate you taking time out to put this together and posting it online. Just getting to grips with the Joe and got a pork joint this morning and needed a few guidelines. So your video was a welcome help. Greeting from the UK and thanks once again.
I really like the idea that you can freeze it you can fix it in so many different ways and it's tender. One last thing while I love a good ribeye and beef it's nice to have some alternatives that only cost about 25% as much. I am pretty much carnivore and one thing that I like is I can have a small ribeye and instead of having potatoes or some other junk like that I have a side of pulled pork.
Got some family coming over and I’ve decided to do pulled pork and some pork belly burnt ends, this is 100% the method I’ll be following after watching that shoulder bone make a run for freedom!
Great video and looking amazing. Next time wait for the white smoke to became lighter more like a blue color and less smoke. Looks awesome and thanks brother
Just finished my first cook on the Kamado Joe III and my first ever low and slow cook. This video was a life saver. Pork Butt was on a whole other level, thank you!! You got yourself a new subscriber.
Brilliant..truly is..I wonder if you finishing at nite.with a pulled pork for instance..how would you recommend to bring back to temperature..?for like a pulled pork burger on the next day..?
Not an expert, but fat up is often used by those with a stick burner because the heat source rolls across the top. Most backyard guys have a bottom heat source. Either way, I don't believe for a second that a bunch of fat renders into the meat from the cap. I think that's more the fat throughout the meat, but that's just me. Good cook, although I'm a wimp and would skip the hot sauce myself :)
I think you're exactly right! Agree though, that fat cap is not going to cook down into the meat, that's why its best to get a nice marbled butt to start. Thanks for watching!!
oh baby, it s bbq season again and cant wait to make a pork butt tomorrow, this video is great for reminding me what to do. It worked peeeerfectly last time
Dude, looks fantastic. Doing my first butt on my new Louisiana Grill I got from Costco. I had done a butt on an Akorn I had previous, but it wasn't a quality grill that could regulate the temperature. I love that you used valentina on it.
Thanks for watching and I'm glad you liked it! Good luck on your cook, I know it'll come out awesome! And yeah, the valentina was a last minute addition but it turned out great and helped with the color.
Dude! I have an Akorn Kamado and swear by it. I smoke over 12 plus hours. I do use a thermometer with a Fan so it ensures it stays at 225 all night long while sleeping.
I'm 3 hours in on my 10 pound Butt on my Kamado big joe3. Wish i saw this first first. I'm smoking it for a pulled pork no bean chili. When i saw you binding with hot sauce, damn, i should've done that. I used my own recipe 50/50 mix of buffalo and sweet. I am spraying with a apple cider and personal hot sauce as well. Thanks for your idea of binding with hot sauce.
Thanks for watching! I use all kinds of binders but hot sauce is definitely one of my favorites. I like the idea of a pulled pork chili, I might need to try that!
@@KamadoMax everyone at my work loves it. I did it onetime with leftovers from a big pork cook. Pulled pork, baby back ribs, bacon, and ground pork. The pig bomb. Good stuff, no room for beans. Cook them on the side.
Sooo, no butcher paper for you for a Boston Butt? Just curious. Also curious about what temp you pulled it off to rest at? Not sure if you mentioned that or not. Thanks!
I have done a lot of reading and most people score the fat cap to help with seasoning reaching the meat. Is that a preference? Or do you not think that sort of thing is needed?
That sounds about right! The butt I cooked was about 8 lbs if I remember. When in doubt I always say start earlier than you think and just let it rest until ready to serve. You could wrap it for 2 hours and it would still be amazing.
If I can easily open up, i prefer to remove the tin foil to check. That said, as long as you're not poking a ton of holes in the foil, you should be good!
Since I cook it fat down, a decent amount renders off. If I were to cook it in a pan where it can't render as well, I would trim it up more, but since I cook with only the heat deflectors, It kind of takes care of itself.
I also have a Kamado Joe(& love it). When doing pork shoulders you should get a MEATER + thermometer. They are by no means cheep but they give you meat temperature and ambient temperature with no wires. It’s nice knowing the temperature without having to open the lid. The app is great also. There are no wires so the Joe doesn’t lose heat. It is also great with the Joetisserie. Try using one that has wires😂(just kidding)
KamadoMax true. I’ve gotten away with that in a pinch too. I just see a lot of BBQ videos with rolling white smoke, and then a lot people new to craft posting stuff on reddit that has clearly bathed in the gross stuff wondering what went wrong.
It really depends but that sounds right to me. Don't forget that you can hold a cooked butt in the cooler for hours and it stays amazing. Thanks for watching!
@@KamadoMax 30 minutes max before my kids and my carnivorous wife tear it to bits! 🤣 Also, adding a drip pan with some potatoes, bell peppers, onions etc to catch the drip. Thinking adding some salt on them, maybe some soy sauce in the water to add flavors to them. Should be good.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
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Cheers Max appreciate you taking time out to put this together and posting it online. Just getting to grips with the Joe and got a pork joint this morning and needed a few guidelines. So your video was a welcome help. Greeting from the UK and thanks once again.
I subscribed immediately when i saw the valentina. This man clearly knows what he is doing.
Valentina for life! Thanks for watching and subscribing!!
I really like the idea that you can freeze it you can fix it in so many different ways and it's tender. One last thing while I love a good ribeye and beef it's nice to have some alternatives that only cost about 25% as much. I am pretty much carnivore and one thing that I like is I can have a small ribeye and instead of having potatoes or some other junk like that I have a side of pulled pork.
I followed your directions and got the same results, thank you very much.
12:45 is the most vegan scene I’ve ever seen
Great video. Thank you. Only thing I would highly suggest is getting some heavy duty extra wide foil from Costco or US Chef's store. Works a treat.
“What do you want me to cook next?” I want you to cook at my house!! Looks fabulous!! I’m buying one of those grills.
Got some family coming over and I’ve decided to do pulled pork and some pork belly burnt ends, this is 100% the method I’ll be following after watching that shoulder bone make a run for freedom!
😂😂😂 Thanks for watching and happy cooking! This method has never failed me!
From what I understand, fat up on the off-set smoker, and fat down on a Komodo. Great cook, thanks for the tips.
Great video and looking amazing. Next time wait for the white smoke to became lighter more like a blue color and less smoke. Looks awesome and thanks brother
Take a shot everytime he says hardcore carnivore.
Looks amazing 😍
🎶Everyday I’m hustlin’ everyday I’m hustlin’!!🎶
Just finished my first cook on the Kamado Joe III and my first ever low and slow cook. This video was a life saver. Pork Butt was on a whole other level, thank you!! You got yourself a new subscriber.
I'm glad it turned out great!! Thanks so much for watching and for subscribing! Cheers to many more great cooks!!
Brilliant..truly is..I wonder if you finishing at nite.with a pulled pork for instance..how would you recommend to bring back to temperature..?for like a pulled pork burger on the next day..?
Thanks for watching! Pork is actually one of the easiest meats to reheat - I usually just microwave it for 30 seconds!
Great job, smoked a 7.6 lb butt the other day. You may want to try Dijon mustard for the binder.
Big dijon fan! I'll for sure give that a try next time. Also really like Colemans if you haven't had it.
My man!! That pulled pork looks outstanding! Great video!👍
Thanks so much for watching! Glad you liked it!!
That looked great man! Excellent cook.
This video taught me the skills and technique to do a nice pork butt on the Kamado, thank you for sharing! Always turns out great.
Thanks so much for watching and I'm glad it turned out great!
Not an expert, but fat up is often used by those with a stick burner because the heat source rolls across the top. Most backyard guys have a bottom heat source. Either way, I don't believe for a second that a bunch of fat renders into the meat from the cap. I think that's more the fat throughout the meat, but that's just me. Good cook, although I'm a wimp and would skip the hot sauce myself :)
I think you're exactly right! Agree though, that fat cap is not going to cook down into the meat, that's why its best to get a nice marbled butt to start. Thanks for watching!!
oh baby, it s bbq season again and cant wait to make a pork butt tomorrow, this video is great for reminding me what to do. It worked peeeerfectly last time
Yeah cmon!!!! Glad the recipe is working great for you! Cheers to BBQ season!
Great recipe and very easy to follow, thank you!
So glad you liked it! Thanks for watching!
Dude, looks fantastic. Doing my first butt on my new Louisiana Grill I got from Costco. I had done a butt on an Akorn I had previous, but it wasn't a quality grill that could regulate the temperature. I love that you used valentina on it.
Thanks for watching and I'm glad you liked it! Good luck on your cook, I know it'll come out awesome! And yeah, the valentina was a last minute addition but it turned out great and helped with the color.
Dude! I have an Akorn Kamado and swear by it. I smoke over 12 plus hours. I do use a thermometer with a Fan so it ensures it stays at 225 all night long while sleeping.
I'm 3 hours in on my 10 pound Butt on my Kamado big joe3. Wish i saw this first first. I'm smoking it for a pulled pork no bean chili. When i saw you binding with hot sauce, damn, i should've done that. I used my own recipe 50/50 mix of buffalo and sweet. I am spraying with a apple cider and personal hot sauce as well. Thanks for your idea of binding with hot sauce.
Thanks for watching! I use all kinds of binders but hot sauce is definitely one of my favorites. I like the idea of a pulled pork chili, I might need to try that!
@@KamadoMax everyone at my work loves it. I did it onetime with leftovers from a big pork cook. Pulled pork, baby back ribs, bacon, and ground pork. The pig bomb. Good stuff, no room for beans. Cook them on the side.
Man, I really appreciate your videos. I wish I had seen this one a year ago.
Thanks so much for watching!!! Glad you're here now and enjoying the content!
Thanks. Nice video . Are the temperatures in Celsius or Fahrenheit?
Sooo, no butcher paper for you for a Boston Butt? Just curious. Also curious about what temp you pulled it off to rest at? Not sure if you mentioned that or not. Thanks!
Another great video! Thanks for posting
I'm glad you liked it! Thanks for watching!
I have done a lot of reading and most people score the fat cap to help with seasoning reaching the meat. Is that a preference? Or do you not think that sort of thing is needed?
Wow! Looks great!
Thank you!!
Great video.
Temps in centigrade would be helpful for those of us in the rest of the world!
Great suggestion! For this, you would want to cook at 135 centigrade!
Or you could just use F. The dial and your thermometer have both.
Or convert F to C...
@@davebryant8050 centigrade and Celsius are the same scale
How long did you wrap it for?
surprising you don't use any temp gauges to gather data...feel of the pants?
Another great video man! Jealous of that Joe as always!
Thank you!! Glad you're liking the content! Keep following - planning on doing a giveaway at some point!
KamadoMax that would be awesome!
At what temp did you rap it and at what temp did you pull it ? That looks outstanding!! Shit yeah !!!
hi great video. what size kamado is that?
Awesome !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you!!!
can you do a beef tenderloin on the K-Joe
How much wood chips did you add and did you wrap them and where did you place them.
I really just eyeball it each time depending on the size of the meat. For this I added a few chunks in the beginning and that was it!
@@KamadoMax did you soak them in water or just add them dry. Saturday will be my first pork butt on our komado joe and I'm trying your take on it.
I have a 4.5 pound pork butt, would I cook it for 4.5 hours and serve it? Feels too quick compared to your 9 hours
That sounds about right! The butt I cooked was about 8 lbs if I remember. When in doubt I always say start earlier than you think and just let it rest until ready to serve. You could wrap it for 2 hours and it would still be amazing.
Killing it... Keep it up!
Thanks so much! Definitely give this a try. It takes a while but once you get it on, it's pretty easy maintenance. Plus, the final product is 💯
when you test the temp with the probe, do you just poke through the tinfoil? Not care about the integrity of the wrap or do you unwrap it?
If I can easily open up, i prefer to remove the tin foil to check. That said, as long as you're not poking a ton of holes in the foil, you should be good!
How does it eat with the fat cap still on? I usually trim mine down a good bit.
Since I cook it fat down, a decent amount renders off. If I were to cook it in a pan where it can't render as well, I would trim it up more, but since I cook with only the heat deflectors, It kind of takes care of itself.
Can you do a beef ten
I also have a Kamado Joe(& love it). When doing pork shoulders you should get a MEATER + thermometer. They are by no means cheep but they give you meat temperature and ambient temperature with no wires. It’s nice knowing the temperature without having to open the lid. The app is great also. There are no wires so the Joe doesn’t lose heat. It is also great with the Joetisserie. Try using one that has wires😂(just kidding)
I'll give that a look!! Sounds like it would definitely make things easier!
Great video! Do you use briquettes or lump charcoal? How much did you use? Thanks!
Thank you! I use lump charcoal - honestly, I usually fill it up almost all the way even if I don't need it. I reuse it fo the next cook!
@@KamadoMax thank you so much for the reply!!
where did you get the apron !!
It came from the Atlanta Grill Company! Look up Xapron!
If I put a couple wood chunks in do I need to reload wood chunks during the cook? Using big Joe
I don't add wood chunks during the cook but I know some people do. I find that the chunk I throw in at the beginning are enough even for a long cook.
@@KamadoMax thanks my pork butt bone didn’t fall out !! It was clean though and great recipe !
What was the temp through out the cook?
I cooked this at 275!
How much charcoal did you use?
Just one basket of charcoal! Had some leftover too! Thanks for watching!
Leftovers, where they do that at?
I definitely don't have leftovers often!
I’ve seen others add a pan underneath the rack. Any benefits to doing that?
It's not required but it's nice to do. Not having a pan won't keep me from doing a cook but having one in place makes cleanup easier!
A pan with space underneath also helps keep the drippings from burning on the hot ceramic, which adds a less than desirable smoke flavor.
What about a brine for 24 hours prior to the rub?
I've never tried that but will do some research! Thanks for the tip and for watching!
Apron link?
Here you go! atlantagrillcompany.com/products/xapron-kansas-leather-long-apron?_pos=8&_sid=e83292c24&_ss=r
Awesome !!!!!!!!!! :)
Thank you! Cheers!
We did something good here today lmao 😂 lookin right sir
😂😂😂 It was a proud moment!!!
Great pork butt! Is that a JJ George Table for your Kamado?
Thank you!! Came out fantastic! And yes it is, love all of JJ George's products!
KamadoMax Awesome, I'm a huge JJ George fan. I have a classic and junior tables. I started my bbq channel around mid March. It's a great community!
The smoke wasn’t clean when you put that on... White and rolling... blue and whispy
To be honest, if it's on the tail end of white smoke, I haven't noticed a difference!
KamadoMax true. I’ve gotten away with that in a pinch too. I just see a lot of BBQ videos with rolling white smoke, and then a lot people new to craft posting stuff on reddit that has clearly bathed in the gross stuff wondering what went wrong.
So nine pound seven hours, seven pounds five hours? Gonna try a seven pound Boston butt on my Komado Sunday.
It really depends but that sounds right to me. Don't forget that you can hold a cooked butt in the cooler for hours and it stays amazing. Thanks for watching!
@@KamadoMax 30 minutes max before my kids and my carnivorous wife tear it to bits! 🤣 Also, adding a drip pan with some potatoes, bell peppers, onions etc to catch the drip. Thinking adding some salt on them, maybe some soy sauce in the water to add flavors to them. Should be good.
I say cut the fat cap off and season it
Sweet :) !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
275 is to hot imo. And why no dripping pan under it? All the juice gets in your heat deflector.
Yes, best juices thrown away
Must know Jesus :)
You have to go fat down in kamado cause it burns the crap outta any low and slow. Worst low and slow bbq on the market.
Dont eat pork meat
Pork is the best :)
Don't eat halal. It's cruel to animals