Kamado Joe Pork Butt Easy Step by Step

10lb pork shoulder cooked low and slow
Follow along as I cook a pork shoulder on my Joe.
In a nutshell:
1. Season meat with your favorite rub
2. Light grill and bring temperature to 225°
3. Cook until meat has good bark and is 160°
4. Wrap in foil if you want (optional)
5. Cook until meat is at least 200° and tender
6. Let meat rest a few hours in a cooler
7. Shred and enjoy!

[@dadlovestofish]

Glad I ran across this. You are the only one I've found that actually takes the time to show where your vent settings are, and using the older Joe. I've got a series 2 which has the slide vent up top and not the daisy wheel but most people only cook on the series 3 these days.

[@kurtwagner1092]

Glad the video was helpful. Keeping the temps low and consistent without overshooting is the key to a good low and slow cook. I still have the grill and still cooking. Need to make a pizza video...really easy and great tasting.

[@lifesupercharger7684]

Wow! Very informative! I have been looking for an instructional video like this for quite some time. THANK YOU for posting!!

[@kurtwagner1092]

Thanks for watching, glad it helped!

[@kennethodom9030]

Great video, just brought a serious 1 and ready to cook a pork butt!!!!

[@kurtwagner1092]

Glad the video was helpful. When smoking butts, use lots of hickory (or whatever wood you like for smoke), the meat can handle it. Also, always let the temp rise slowly...keep the vents barely opened so you don't get too hot. And be sure to use lots of lump so it can burn for several hours.

[@michelefischer3555]

Kurt this looks AMAZING!!! Thank you for this - I can't wait to try that!

[@kurtwagner1092]

Thanks for watching! BBQ on the Joe is amazing. Check out my latest videos....😬

[@spclopez]

Great video…

[@kurtwagner1092]

Thanks, hope it was helpful.

[@matthewrs7]

Looks amazing. The pork shoulder I have also has the skin. Any advice on how to work with that? I worry a tin foil wrap will make the skin soggy.

[@kurtwagner1092]

If there is a lot of skin I put it towards the grill/coals. At the end of the cook a lot of it will just render into fat and you can just peel away the inedible part of the skin if you want. I don’t really think the tinfoil makes the bark too soggy, but it does just a little bit. Sometimes I wrap them, other times I don’t.

[@hotshots10u]

why do you leave the ash tray out of there during the cook? just curious

[@kurtwagner1092]

I feel like having the tray out allows for better air flow, especially when doing low and slow. With the bottom vent barely open, I don't want anything in the way. I have had (tray in) the fire go out once and thought it may have been from the tray in the way and not allowing consistent airflow. It probably makes no difference, but I'm sticking with it. Thanks for watching the video, hope you have many good cooks!