How to smoke perfect PULLED PORK every time! Kamado Joe 101

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Информация о How to smoke perfect PULLED PORK every time! Kamado Joe 101

Название	:	How to smoke perfect PULLED PORK every time! Kamado Joe 101
Продолжительность	:	25.32
Дата публикации	:
Просмотров	:	227 rb

How many pounds do you believe the big Joe can cook? I have 40 pounds of pork butt four slabs of meat Do you think it would all fit on the big Joe?
Comment from : @windowswashbasin

Your endorsement of the Kamado Joe is why I bought one As always - thanks for your time and expertise
Comment from : @SuperShawn2020

Mind if I steal your quote at 19:25? “That color smells awesome!!” 😅
Comment from : @Speedfreely

I made this last week and it turned out great thanks to your clear instructions My only problem was that I ran out of fuel (silly on my part, but I might try a different brand with larger lumps), and the temperature started to drop So finished it in the oven So delicious Thanks so much for your channel I've learned so much that have really made my first few grills come out great
Comment from : @toddwynia7491

how frequently do you need to spritz the meat with the cider vinegar? and also thanks for these videos you are my Kamado guru of choice!
Comment from : @NickGray1

Hey James! Do you still prefer the foil boat method for your pork butt? Or do you wrap it in butchers paper and foil boat like you do sometimes with brisket? Thanks!!!
Comment from : @jaykitzman2916

WOW You made something so easy become SO complicated! I just drop pork shoulder in my Big Green Egg and forget about it for 8 to 10 hours I had no idea Kamodo's had so many parts either until watching this video Great BBQ shouldnt be so much work in my opinion
Comment from : @mattkaplinsky6799

Hey James Pronounce it Wustersher sauce
Comment from : @robrob1451

I did this yesterday as my second cook (first slow cook) on my Kamdo and it turned perfect We had pulled pork tacos to start with but my father-in-law went back and got a second plate of the bark 🍻
Comment from : @EricMidgett

Is there a way to replicate a double indirect setup with the Joe Jr?
Comment from : @MayanPatel1

Trying to make pork shoulder for the first time on my new kamado classic 3 with my dad Both of us love and watch your channel together!!
Comment from : @henryfreeman6113

I come back to this video every time I’m cooking a pork shoulder Thanks again James!!
Comment from : @trentparks7047

For the longest time i had such trouble regulating the temps for long cooks I followed your shown method here and it was remarkably easy! Thanks so much for a great video!
Comment from : @AndyJablonski

Any alternatives to Brown sugar have a diabetic in the family
Comment from : @scottstephan1352

Like your videos Convinced me on the Kamado Joe vs the BGE What size was your pork roast? I have a 36 lb pork shoulder I want to try How long is that cook? I'm guessing half the time of your roast as it looks like a pretty big roast
Comment from : @johnlheibel5733

Worcester sauce we British people call it 🇬🇧
Comment from : @stuartvarvel27

I notice that my kamado joe temp is about 25-35 degrees off at the grate level Do you compensate for that or do you use it as is? I'm wondering if your aiming for 270 degrees on the kamado thermometer or if your using the meater temp
Comment from : @sixxxeight

Great looking watch @ 14:33 😎👍
Comment from : @bremnet1812

Will the butt cook faster if it is boneless?? Wasn’t intending to buy it that way but that is what they had
Comment from : @michaelgorman8812

Hey James,brbrBeen loving you videos I have big meal to prep for, but I don't like the stress of working on the day itself I have 2 questions for you:br1 If you make pulled pork in advance, should you pull it or leave it whole?br2 In either case how would you go about reheating?
Comment from : @vdebeer

A slow roller is on my bucket list, but for now I need to go to the cheaper route What size pizza stone would I need for a Big Joe 24 inch? Also, I just upgraded to the wire ash basket, it doesn’t sit on the ceramic ring like the original plate did, and rests on the bottom lip of the ceramic sides Is that normal?
Comment from : @funnybusiness6491

Do you have any tips for keeping flies away from your BBQ area? Our KJ is on a patio surrounded by gardens, but I read that flies travel several miles I do clean my grates between cooks too Thanks!
Comment from : @LaurenBenowitz

James! Excellent tutorial I'm going to do this this saturday for our annual block party Quick question: when do you start w/ the apple vinegar spray and how often? Thanks!
Comment from : @chrisgroe

I am adding a kamado Joe Big Joe to our outdoor island Wanted to see how wide a space would you recommend, for the drop down in the island Also do you think 36-in drawer underneath would be overkill or look odd?
Comment from : @aryavat

It's pronounced "wustershire" sauce or just "wuster" sauce Great videos, many thanks
Comment from : @pilgrimhotel8441

Love the channel Try "wuster-sher" when pronouncing Worcestershire😂 All the best from the south-coast of the UK
Comment from : @paulquinn388

What size Drip Pan do you use?
Comment from : @benjenkins2415

Did I miss it? What is the target internal temperature to take the roast out of the grill? 190?
Comment from : @SteveHauWorldwide

In a different instance, even with your new double indirect using the soapstone on the JOE JR, do you think the pork should be foil boated at 160 or 165 to prevent underside burning since it's so condensed?
Comment from : @richardpowell8065

The (amount of) seasoning for this cook - was for a roast of what size? My 1/2 pork butt (bone in) is 54 lbs
Comment from : @ThomasLunstrum

Wuss-tuh-sure-sauce
Comment from : @james81924

James, I have followed your instructions exactly on three pork butt cooks I have two observations and questions: First, my MEATER probe always reads ambient temperature 20-25 degrees less than the Kamado dome thermometer I have used the boiling water check on the dome thermometer It is accurate Question one - should I adjust the Kamado vents for the higher temperature to cook at the lower MEATER probe ambient temperature? Second, about halfway through each cook, the ambient temperatures on the dome and MEATER probe start climbing excessively I have not used excessive charcoal or more than one smoking wood lump Additionally, the drippings are all being collected in the drip pan, so this is not grease on the fire Question two - Is there a technique I am missing? I am not peeking and I close the vents for 60 seconds before and after opening the lid to spray the meat I only do this once an hour for the first two hours
Comment from : @williamgothard9323

Hi James, I've would like to ask you to do a 8-9 # pork shoulder on my new Joe Jr So for so good but would appreciate your approach I'm doing my 3rd cook today Cheers
Comment from : @DavidGibson-wv9iq

You needed more than 5 more minutes at the end there Rotate it a bit to finish off the other side next time bro Looks delicious though !
Comment from : @ryansmith3865

I’m using your method, and have a butt on the Komado as I type this!
Comment from : @SecularSoutherner504

Howdy, just made my second pulled pork on KJ3 and followed this almost to the letter, 24kg pork neck, on at 11, foil boat from 172, off at 201f didn’t have enough time to rest for an hour(just 10mins)didn’t use mustard/cayenne or as much saltpepper (kids) during dry brine, pulled apart so well, incredibly flavoursome and the whole party commented on how delicious it was served with tortillas corn salsa,apricot salsa some lettuce and topped with hot sauces thank you for the immensely helpful tutorials!! Cheers 🍻
Comment from : @JimmyGlat

How much did your pork butt weigh and how long did it take to cook at 270 degrees?
Comment from : @garywhitney2529

Hi James, over in Manchester UK you’ve inspired me to buy a kamado style bbq and I love it the versatility you have to cook multiple types of food is unreal keep doing what your doing brother and I AM NOT AFRAID TO FIRE IT UP 🔥🍖
Comment from : @user-bp8mi5pr1z

Hey James couple questions- what do you do for ash removal? Ash vacuum cleaner? Also what are your thoughts on charcoal chimneys? Do you ever use them? Thanks!
Comment from : @alexanderwitte9919

Best line: "That color smells awesome!" 😁 brThis is now my go-to pulled pork recipe and everyone I serve it to thinks I'm a brilliant chef so, thank you
Comment from : @jnmcintosh

I will be trying this recipe on my Vision ceramic kamado this weekend Hope it comes out as great as your looks
Comment from : @RichLasVegas

Hello! How do I set up the green egg for a double indirect to cook pulled pork?
Comment from : @naterollins6488

Hi, fantastic video, do you have a rule of thumb for how long to cook the pork, just to help plan the cook Eg is it 1/15 hours per pound when cooking a 6 pound pork butt? Thanks for the great video!
Comment from : @DaveMcGuigan-lp5du

I noticed a 20 degree difference from the dome temp to the ambient temp on my MEATER probe Ambient temp on the MEATER reads higher Should I adjust temp based on the MEATER probe Sorry for my ignorance This is my first time
Comment from : @charrin75

Awesome, thank you! Going to try my first Boston butt tomorrow for memorial day This video is exactly the instructions I needed
Comment from : @eminart

Hi James Hope you're well! I'm cooking pulled pork this weekend for around 30 guests I've ordered a whole shoulder (around 6kg) the butchers here in the UK are not too familiar with the term boston butt My question is, should I order 2 boston butts instead of a whole shoulder? I'm going to get him to cut it in 2 anyway to hopfully speed up the cook a little Or will a boston butt and picnic, which is what it will end up being, be okay? I appreciate your advice Thanks, Daniel
Comment from : @danielhopper3150

Nevermind - 4:29 ! Peach and Apple 2 chunks - Do you presoak them in water ?
Comment from : @SteveSmith-mg4vp

I missed when did you add the peach wood ?
Comment from : @SteveSmith-mg4vp

Your advice on cooking these bad boys has been a godsend Thank you So I have done a few now, pretty good all in all I have been using pork shoulder because that what seems to be available But they have skin on them, what are your thoughts o that I have bee leaving g it on, ends up tough, but flavorful 🤷‍♂️
Comment from : @scottmills4164

My series II doesn't have a 2 tier D&C is that a Series III?
Comment from : @flobotomous

Made the pulled pork of my life yesterday Thanks for the tips
Comment from : @kaoticmind09

It looks like you gave up on trying to maintain the nonstick coating on the slo roller and just sent it through a couple self clean cycles Is that what you'd recommend? I don't really understand the point of the coating, and its a huge pain to clean
Comment from : @joshuashrader9915

I've done this recipe twice now and I'm about to do it again tomorrow It's a winner for sure My wife LOVES it
Comment from : @burkelong4376

Hi James, first i'd like to say that you are quite awesome to provide useful tips and to explain everything very well! That being said, I was wondering if using butcher paper instead of foil to do the boat would make an even better result I did try both our brisket and pulled pork and both came out pretty awesome with foil but already, just wondering if it would be even better! Keep up the good work !
Comment from : @kavengrenier3805

I know this is an old video , I just watched it again ahead of cooking pulled pork tomorrow Thank you By the way don’t try saying Worcestershire sauce It’s simply pronounced ‘Wuster sauce’
Comment from : @leidetai5082

I love your channel! I just ordered Big Joe because of your videos I hope Kamado Joe knows how valuable you are for them Thank you!
Comment from : @Rudys7

What is that liquid you have in the tray before you start pulling the meat?
Comment from : @marcobairos557

What difference would a 30 min rest make?
Comment from : @johnveall2508

this dude busted out 8 accessories to put in the grill, lol
Comment from : @jhulbe

Can I get some written instructions or targets? Here's what I think I'm doing, but I'd love for someone to tell me if this is rightbrbr1 Heat the kamado to 270br2 Put the pork on and set your probe to 170br3 About 3-4 hours later (when you reach 170) put it in a foil boat (is this part necessary or only if you need to accelerate the cook?) and reset probe to 200br4 When the roast reaches 200 (and passes the probe test), wrap up in foil and a towel and place it in a cooler for one hourbr5 Add wood chips and spray with apple cider vinegar hourlybrbrDo I have that right?
Comment from : @DukeBlue2012

Thanks for all the great content! Very new to the Kamado Joe world The chips that you add to the ash tray, are they pre soaked or completely dry? Thanks
Comment from : @jkobi87

How large was pork shoulder ?
Comment from : @tapptom

War-shh-ter-shire
Comment from : @scottmills4164

Hey thanks for the informative vid I am going to try a pulled pork for the first time this weekend I dont have all the gear you have, but I do have a pizza stone So is double indirect necessary? I suspect as long as I manage my heat well it will be ok wish me luck
Comment from : @scottmills4164

cook time?
Comment from : @SumoMan_53

List of dry rub ingredients from the video (starting at the 1:52 mark):brbr- Brown Sugar - 2 Tablespoonsbr- Paprika - 1 Tablespoonbr- Cayenne Pepper - 1/2 to 3/4 tablespoonbr- Pepper - 3 Tablespoonsbr- Kosher Salt - 2 Tablespoonsbr- Seasoned Salt - 1 Tablespoonbr- Garlic - 3/4 Tablespoon br- Dried Yellow Mustard - 3/4 Tablespoon
Comment from : @flshovelhead

Hey James, thanks so much! Just followed this video for my first Kamodo pulled pork and it was AMAZING! 🔥
Comment from : @tjaayuk

Great video Full of many useful tips! Thanks!
Comment from : @michaelgorman8812

Did SDB mention how large that cut was?
Comment from : @SpecialKaydee

I'm brand new to smoking/BBQing and have purchased a Kamado Joe Classic this past weekend I was having trouble with the temps and getting them low enough for a couple of cooks (followed your spatchcock chicken videos :) ) and watching this video has really given me some great tips to try with my next cook Am hoping to build enough skill this week to cook pulled pork for Xmas! Thanks so much for these great videos
Comment from : @DarqStar-wh1iq

Thanks for a Fantastic video Only thing a newb like me was missing is how to plan the Game plan regarding minutes on the grill per kg You have it down to a science, and I would love to know how you hit the serving time to accurate :) Thanks again
Comment from : @carlgeorgtsigakis498

I’ve benefited immeasurably from your YouTube videos, but would suggest a contest between fat side up vs fat side down on a pork shoulder on a Kamado I followed your advice to put fat side up, and it took much longer to cook, resulting with a flavorful crust on a layer of inedible fat on top No bark on bottom thanks to the boat, and a flavorful bark on a layer of inedible fat on top
Comment from : @craighinrichs3573

James… Great vid as always In your brisket vid you let the brisket rest a bit before you FTC it so it won’t overcook If you FTC the pork butt immediately after taking it off the grill doesn’t it overcook?
Comment from : @michaelmounce9482

The pulled pork was great but your rub (and I used the full recommendations) and the sauce were fantastic and made it delicious You’ve inspired me to make my own vs buy off the shelf rubs and sauces thank you
Comment from : @stuward9226

James - wondering if you trimmed any of the fat cap off the roast before scoring and dry brining
Comment from : @bobmarske3103

Two Things:br1) It was never clear what temp we are looking for?brbr2) How does the cook time vary by size/weight of the pork?
Comment from : @BonesRing

So I just got my first Kamado grill and I have the JR Question about when I know its done via temperature is it done at 170 degrees or when the probe goes in smoothly? when you used your hand held thermometer it was reading over 200 but I would have taken it off at 170? is that because your meater probe is more accurate than the hand held one? is it more about feel than actual temperature?
Comment from : @alexwilliamross

Those temperature sensors does not provide internal meat temperatures ? just dome temp ?
Comment from : @roltol7539

Great video thank youbrbrBy the way, Worcestershire is pronounced as 'wooster-sheer'
Comment from : @pompeytid1970

Hey James, have you ever experienced “the stall” on your cooks? Smoked a pork butt yesterday and I feel like mine stalled at 158 for a couple of hours
Comment from : @israelgutierrez6623

"That color smells awesome!" 🤔
Comment from : @Strife40k

I am currently doing a 9kg shoulder for pulled pork 1:40h in the cook 3hours and half to go to 77c This is my first try I can’t thank you enough for guidance thanks man! Kind regards from Belgium
Comment from : @botcollectorttv4865

I tried this recipe recently and it came out wonderful, despite a couple of mistakes along the way One thing that happened was my Kamado jo didn't burn up the smaller wood chips that I was adding to the slide out ash drawer on the bottom Is that because I don't have a slow roller, or is it just the model that I have? It's the classic Joe Series 2
Comment from : @jeannesimko6164