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How to smoke perfect PULLED PORK every time! Kamado Joe 101
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- Опубліковано 14 сер 2024
- Every Kamado Joe pulled pork tip & trick in one video from my decade+ of cooking Kamado pork shoulders.
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Chapters
00:00 - Pulled pork 101
01:45 - Sweet heat pork rub recipe
03:04 - Pork prep
04:19 - Building a set it and forget it stable fire
07:58 - The best grill setup for pulled pork
09:37 - Vent settings
12:30 - How to use probe data to up your grill game
14:57 - Pulled pork game plan
18:06 - The pork butt foil boat
19:57 - FTC method for pork
21:56 - Favorite homemade sauce recipe
22:24 - Results and taste test
#SMOKINGDADBBQ #Kamadojoe101 #pulledpork
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I was on the verge of buying a Traeger until I started watching your videos while investigating different BBQs. In the end I bought a Kamado and I wanted to say thanks. Your videos have given me the confidence I can cook anything with this BBQ and today I'm doing my first pulled pork. Very excited. If you're ever in Australia you'll have to come over for a barbie. Thanks again for the videos.
Hi, Jim . . . I had the same experience. Was on the fence for a Traeger, ready to invest, but after watching a couple of James' videos I made my decision. Been happy with my KJ Classic 3 ever since. It does everything and I love trying all of the new recipes and employing the tips that Smoking Dad provides. He's understandably gotten a bit commercial lately, but more power to him :)
Good stuff, i think you will love the additional capability with searing, pizza etc. and get the hang of it very quickly
The same for me! Barbie baby!
Good choice I've tried several pellet smokers and I don't get the hype other than being super easy the flavor is just not there imo, the best I've made has been on a ceramic grill. Only other option imo is an offset smoker.
What Kjoe did you go with, they are pricey here in aus.. just picked up a series 1 yesterday for $1299
List of dry rub ingredients from the video (starting at the 1:52 mark):
- Brown Sugar - 2 Tablespoons
- Paprika - 1 Tablespoon
- Cayenne Pepper - 1/2 to 3/4 tablespoon
- Pepper - 3 Tablespoons
- Kosher Salt - 2 Tablespoons
- Seasoned Salt - 1 Tablespoon
- Garlic - 3/4 Tablespoon
- Dried Yellow Mustard - 3/4 Tablespoon
I believe it's only one tablespoon of brown sugar
I think he said only one tablespoon of brown sugar.
Thats what I came here for! Thank you!
Thanks for all the tips, James. Who else is smoking a butt on their KJ this 4th of July? Looking forward to some great sandwiches tonight!
Watched your best ribs segment, just wanted to say thank you. I always did the 3-2-1 cook for ribs and never really perfected them. Your 3HR cook with the aluminum boat trick, holy wow! Knocked them out of the park! Going to do ribs again this weekend! Watching this video next, thank you!
Great to hear!
I love your videos and have been watching as many as I can for over a year! I love how you continue to add more and more small details. Things like putting the grates in up to the notches, the time it takes for the fire to build, etc. They may seem small, but to those of us who do not use our Kamados as much as you, every little detail helps. Keep up the good work!
Thank you so much! Glad to hear they are helping
Gotta tell you, I made your sauce for my pulled pork this week At first when I tasted it in the pan I thought, "no way, this is too vinegar-y", but then I decided to go with it since I'd already made a double batch. WOW! I LOVE it! You don't even taste the strong vinegar at all and it's really an easy and AMAZING sauce! My sister and her husband loved it too. Now it's my go-to sauce. Thank you for sharing it with us!
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!
Glad it helped
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. 🍻
Best pulled pork I've ever done! Wife and I agree that it came out better than most of the bbq places in town. Great video, great recipe!
So glad to have helped
Ive been smoking for a few years now but am a new follower. I found your channel while waiting for my new Big Joe 3 to arrive and am burning through all your videos. Keep up the great work, your episodes are fantastic!
thanks Joe and congrats on your new Joe
Hi James, I love your content!! Your videos helped me getting started with my grill and thanks to you I got some delicious results (ribs, tomahawk, chicken wings...) However I tend to watch your videos 15x to get your recipe. It would be great if you could post some infos in the description of the video or - even better - on a separate blog/website/book. Especially helpfully for me would be grill and meat temperatures and the cooking gameplan.
Love your content. Keep up the awesome work. Best regards from Switzerland!
thats the game plan, just need to find the help / time to make it happen. the mrs is working on it
@@SmokingDadBBQ Agree, this is a great idea! I'd love to see a blog/website supplement!! Keep up the great work!!!
Got my first Joe because of your videos. Best decision I’ve ever made, the gas BBQ has been shelved and the Big Joe has been used every night for the last few weeks and this was my first cook which went flawlessly.
Greetings from the UK by the way and it’s pronounced Wos-Ter-Shire Sauce 😊
Great job!
Hello from Lanc-a-shire ;) Happy grilling (weather permitting!) :)
@@henrykrinkle5353 ha ha excellent 👍🏻
Wrong ... "Wash Your Sister Sauce"
:)
Your endorsement of the Kamado Joe is why I bought one. As always - thanks for your time and expertise.
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.
glad you like it!
Best line: "That color smells awesome!" 😁
This is now my go-to pulled pork recipe and everyone I serve it to thinks I'm a brilliant chef... so, thank you.
lol - thanks!
Howdy, just made my second pulled pork on KJ3 and followed this almost to the letter, 2.4kg 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 salt\pepper (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 🍻
amazing, cheers!
Cooking this right now and it's about to be wrapped in the cooler, it's looking amazing, can't wait to taste it.
Thanks🤟
Hope you enjoy
Followed your method for pull pork and vinegar sauce. Both were a hit with the crowd validated by people going for seconds and thirds. Absolutely delicious! Thanks for putting this and other videos together. Only one thing with me was that I ran out of time and needed to crank up temps to 330 for the last hour and I went with a full foil wrap instead of a boat (6h total in the Big Joe). May be I had a larger piece than yours (4kg) and probably needed to start 1-1.5h earlier.
As I FTCed the pork, I quickly followed up with two spatchcock chickens with Alabama sauce made a bit earlier and these came our perfectly as well in just 40min (did dry brine for both port and chicken).
Tried now picanha, pork ribs, beef short ribs, chicken wings in the basket, pulled pork and chicken, all using your videos. Everything came out great and reconfirmed to me that my choice of buying Big Joe was a right one.
sounds like some great cooks so far
Mate you are now my main guide to Kamado Joe cooking
Wow, thanks
Pinning the cooking temp guidelines because I'm tired of rewatching this vid everytime I cook 😅.
Starting cook temp ~300f straight on grill until internal temp ~170f. Then, place pork onto foil boat and bump up cooking temp to ~330-350f until internal temp ~200f and meat has tender probe feel.
I come back to this video every time I’m cooking a pork shoulder. Thanks again James!!
Rock on!
Thanks James for the great tips!
Thanks for this amazing video! One thing I'm not sure of (or maybe I missed it), but is there a rule of thumb for how long you should cook for based on the weight of meat? Eg. X hours per KG of meat at X temp?
It varies by species but pork can be estimated as 1.5 hours per lb, at a cooking temperature of 225-250°F
@@hardkorebarbecuecompany amazing, thanks for sharing 🍖🔥
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!
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.
Thanks!
@@SmokingDadBBQ this looks so good and I can't wait to try this next weekend! Not Canada Day weekend! 🇨🇦 lol😂
2 questions! I'm going to assume the weight affects the cook time
1. What weight was this pork shoulder (bought - including the bone)?
2. How many people was it intended to feed?
First thank you so much, your videos are the best around and helps so many home cooks to thrive with the kamado joe. I was wondering how to fill the coal basket on a Joe classic III to achieve the same kind of result. Again thx so much.
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!!
Thanks for watching, how did it turn out?
@@SmokingDadBBQ it was perfect!
I'm new to cooking on a kamado grill, so was very excited to try your approach to doing pulled pork. I wish I could say I'd had as positive an experience as everyone else seems to have had. First, I could never get the wood chip hack to work. The only thing in my ash drawer is fine, well, ash. No charcoal, nothing burning at all, so adding a few chips just meant the chips sat there, unaltered by the end of the cook. Otherwise the cook went perfectly until it was time to make the foil boat and crank up the heat -- I opened the vent and the heat rose to 300, and froze there, even with the control vent open fully. I even removed the pork and grates so I could take the pizza stone out of the set up (I don't have a Slo-Roller") and that made no difference. 300 was all it was going to do, no matter what I did or how long I waited. On my old Weber WSM, I would have just opened the firebox and shoved in a chimney of hot coals to raise the temp, and/or used a bellows to stoke the flame, but the inaccessible firebox of the Kamado Joe had me baffled. Faced with the likelihood of dinner at 9:30 pm instead of 6:30, I fired up my gas grill to 350 on indirect and transferred the pork there, so it could finish and we could eat. If anyone can suggest what I might have done wrong that caused the grill temp to act like that, or what I might have done differently to get the temp up, I'd be glad for the help. All of that said, the pork had great color and flavor, and I really liked the North Carolina-style BBQ sauce.
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.
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
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. 🤷♂️
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!
Great job putting these videos together!!! Couple questions for you…(1) how many mins/hrs per pound do you plan for your cook on this? (2) at one point in the past you recommended removing the ash tray and metal slide from the bottom of the KJ, do you still have the metal piece removed and just using the ashtray for the extra wood chips/smoke or did you decide to leave it all in with the new KJ3? Thanks again for the great videos!
I’ve found it’s about 60-70min per pound give or take at 250f, fully unwrapped the entire time. Don’t forget to add an hour for the grill to come up to temp, add another hour for rest time (at least) and yet another hour for prep to ensure you’re ready to serve when you want.
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 1/1.5 hours per pound when cooking a 6 pound pork butt? Thanks for the great video!
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
Glad they loved it
I’ve eaten a lot of pulled pork.
This quite possibly is the BEST PULLED PORK I HAVE EVER EATEN!! Recipe is super simple, did not require a lot of ingredients and came out awesome. We did use the Big Green Egg and the Kamando charcoal and did not have to add any for an 8 hour cook. Will definitely be cooking this again and again.
Thanks, love hearing this
Thanks for making the Kamado Joe more approachable! Your examples and guidance helped me in my decision to get a Kamado Joe Classic III. I followed this video for my second cook. Turned out fantastic!
I did run out of fuel in the second phase of the cook. Probably too little lump charcoal at the outset, unless the charcoal banking or placement was off??
Noticed the ambient temp per the Meater probe was about 10-15° higher than the KJc3 dome thermometer, which stayed consistent at 270° in phase 1. Probe placed vertical in thickest area. I assume following the dome thermometer is the way to go??
Rested in my oven at 170° for 9 hours to serve at lunch. This worked well. Any recommendations on preparing for a delayed serving like this?
Excellent content! Very much appreciated!
Just got my Joe this weekend, these videos have been very helpful! Thank you! Just wondered if you had strep by step instructions written out anywhere? Would be easier to follow rather than skipping around the video?
This series is the best!! Been waiting for the shoulder one. Thanks so much!!
You're so welcome! Beef ribs next
Hi. The videos you do a super helpful. I like the planning aspect of the day. Here’s my question; how do you calculate the cook time?
Followed step by step and got nearly perfect results, thank you for the education!. One q - i had a hard time getting through the stall before the foil boat- my combustion probe said the surface of the pork was around 175 but the core just wouldnt get past 160 - i just let it go till i got to 170 at the core, but that added nearly 2hrs to my cook time so i fully wrapped for the remaining cook instead of the boat and ended up with an 8hr cook / 1hr rest / 9lb pork butt. The dome thermometer was at 270-280 the entire first half of the cook, and 330 after i wrapped it, so I didnt expect it to take that long - any thoughts?
Thanks James for making this so easy to follow. Today was my first low and slow, first double indirect, and first pulled pork. It was amazing and the timing and taste were perfect - thanks to this video and your explanations! My family also loved the NC style sauce. Killer stuff!
I recently had my first smoked brisket and it was amazing. I was about to buy a traeger pellet smoker because I thought that a smoker is the best way to get smoke flavor. But now I read that charcoal + chunk is way better in that regard. wdyt?
thanks. I love your channel
I’ve been cooking on Kamados for many years yet still love to learn new things. I tried your technique for pork shoulder today, using the “sweater” foiling technique. It was possibly one if the best pulled porks I’ve done. Average temps were 260-285 on the MEATER, I put it into the foil sweater at around 185, it went for about another hour or more at 300+. It was so moist and pulled with ease. I was surprised it too over 8 hours, full foils generally are done at around 6 hours but thus was a huge roast, nearly 12 lbs, so I’m glad I started it plenty early.
love hearing this, congrats... .yes the full foil will save some time but robs some flavour and bark texture
Love the channel. Try "wuster-sher" when pronouncing Worcestershire.😂 All the best from the south-coast of the UK.
Thanks for this video mate, you learn something new every day...😊
My pleasure!
this looks amazing, James! deciding whether lamb shoulder or "Delmonico Chuck" is better with this since I dont eat piggies... thoughts??
I need to stop watching your vids at 9:30pm so darn hungry now. Great job as usual and excellent guidelines for others to follow !
hahahaha Glad you like them!
Hey James, thanks so much! Just followed this video for my first Kamodo pulled pork and it was AMAZING! 🔥
Fantastic!
I missed when did you add the peach wood ?
Made the pulled pork of my life yesterday. Thanks for the tips.
right on
Awesome, thank you! Going to try my first Boston butt tomorrow for memorial day. This video is exactly the instructions I needed.
Have a great cook
Hi James
Just wondering what was the starting weight of the pork shoulder and how often do u spray the apple cider vinegar? Thanks so much
Great videos
Great tips thank you so much. Love this channel! By the way as a tip for you; Worcestershire pronounciation 😊. Drop the CH sound and go like this - “Wustahsher”
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 !
Thank you for this compilation video. This is a great "one-stop" for all things Kamado Pulled Pork.
thanks Scott, cheers
Hey James,
Been 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:
1. If you make pulled pork in advance, should you pull it or leave it whole?
2. In either case how would you go about reheating?
I've been trying to figure out a smoking technique for my grill for 2+ years. Your has been the easiest and best. I just put my butt on and the smoke coming out is so clean you almost can't tell it is on... I also hit my target temp faster then I've ever done before without my typical overshooting! Thanks for your vids!!
Glad to help
Will be following your excellent advice next week when cooking for a street party. Thanks
Hope it went well!
Thanks so much for these videos! I smoked my first Pork Shoulder yesterday on my Kamado using all of the tips here. I have a different brand which doesn’t allow for double deflection, however, it still turned out perfect! Kamado smoking requires a very specific game plan which you’ve laid out expertly here. Thanks again for sharing your years of experience and for the myriad of specific details. Next up - brisket!
I can't do double deflection in mine, either. Just out of curiosity, what was your general setup?
@@studentism I have a LifeSmart 21" Kamado. It has a double grate and I'm able to put the my deflector plate and a drip pan on the lower grate. It's a snug fit, but that has worked well. Thanks for asking!
@@joelperritte1648 no, thank you for replying!!
Excellent video, James. I haven't done a Butt for a while so I came to my fav KJ guy to get up to speed. Thanks for the hack reminders. That ash tray smoke wood trick is awesome. Use it every time I fire up the KJ3 Classic.Thanks!
Glad to help!
I did this cook. Used the deflectors and as pizza stone as I do not have a sloroller. Loaded up the basket about 2/3 ways with coal slanted towards the back, no wood since wife does not like smoked meat. It took the shoulder 7.5 hours to reach the 170 degrees F. The classic joe II was at a consistent 270 degrees the whole cook. I also had to add coal to ash drawer since I could not get to 330-350 degrees. Total cook time was 10.25 hours. The pulled pork turn out tender and delicious. Any ideas why it took so long? Should I have added more coal since I did not use wood? I am new to smoking and this style of BBQ. Fantastic videos, thank you.
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!
I’ve benefited immeasurably from your UA-cam 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.
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!
Big Joe being delivered tomorrow, this is going to be our first go! Thank you so much for your content!
fantastic, congrats
If the point of the foil boat is to keep the bark, and the meat/bark side is facing down on the foil swimming in drippings, how does the bark firm up? Looks like only the fat cap facing up will set up. Thanks
Another great guide to how to smoke series.
Thanks again!
I will be trying this recipe on my Vision ceramic kamado this weekend. Hope it comes out as great as your looks
I’m a newbie with a KJ Classic 3. I’ve done the pulled pork twice with FOGO super prem lump
(3/4 full 1st time, full basket 2nd time) at 270 temp. Instead of being able to increase temp at foil boat stage (about 6 hr mark) I had to add charcoal as temps started nosediving. Thoughts ??
Mind if I steal your quote at 19:25? “That color smells awesome!!”. 😅
First, this channel is my bible for cooking on my Kamado Joe grills. I have a question, I am almost 4 hours into a pulled pork cook I am using a Meater probe but I have a 30 degree F difference between my Meater and my Kamado temperature gauge. Which can I trust> Also, my meatere proab tracked a almost 25 degree build up in ambient temperature, I made no changes to any setting the temp just went up, what would cause that? Thanks!
I'm using a Classic 2 and followed your arrangement to a tee. Are two large of wood recommended when using the 2? I understand the 3 is larger and the big Joe as well. I've had the temp controlled since the beginning but noticed there's over an hour of white smoke. As if the wood is burning more than the charcoal.
Hi James, you may have been asked before - but your ad for coffee reminded me - what are your thoughts on using a ceramic coffee grinder for grinding pepper instead of some of the other much more expensive products? For me in Australia I can get a Porlex mini coffee grinder for less than a 1/3 of the price of a pepper cannon and it seems to do the same job. Maybe faster. I don't mean to create beef but was interested in if you had insight to the benefits or negatives to either...
This looks amazing! Can I do the same on my newly acquired Joe Jnr?
Never stop making videos man
thanks
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?
When following the smoking directions, do people shoot for the Kamado Joe dome temperature or the Meater ambient temperature??
These are at least 20 degrees apart for me…
Love the 101 vids James! Thank you!
Out of curiosity, for us European KJ’ers, what is Lowry’s salt?
Can you please mention the weight of your meat slab? I am trying to figure out the cook time per kg/pound until foil boat then additional time per kg/lb to rest. Knowing what weight you cooked would would help me dial in my times for different weights of meat.
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.
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.
loving these 101 videos, keeping all the best tips in. one place
Awesome, thank you!
Some fine looking pork! Going to be a long 30 min drive home to start dinner now. Just made me quite hungry! Thanks :)
hahaha cheers
Like your videos. Convinced me on the Kamado Joe vs the BGE. What size was your pork roast? I have a 3.6 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.
Nice, honestly enjoy pulled pork over ribs, never thought I’d say that... keep it up SDB!
Thanks! Will do!
In a previous video you said you didn't suggest the deflector in the bottom position when using the classic 2. This video shows doing exactly that. Did your position on this change after more research? I'm doing a pork butt Saturday on my new classic 2 and wondering how to place my deflector plates.
Just one more thing, if you can get it, in the U.K. we can get Henderson’s Relish which is hand made in Sheffield. Very similar (but superior) to Worcestershire sauce (which Americans and Canadians struggle to pronounce 😀) cheers Nick
Thanks for the info!
Hey James- just got my kamodo classic on prime day- 900 down to 550- over the moon - and I love your channel- and I want to try this.... can I do it without the second heat deflector stone/pizza stone.... if so- how please?
I'm curious as well
Thank you for all of your help! Couldn't be happier with my Kamado! I've seen some comments online mentioning the Slo-Roller being made of Teflon and toxic. I noticed yours does not have the black coating. Is that a different version? Sanded?
It’s just aged and worn out. I have seen these too and now that it’s lowered to 300f I have been opting more and more to do double indirect with deflector plates and a pizza stone instead
@SmokingDadBBQ Thank you for the kind reply. I will mostly likely be going the double indirect method also. Kind of a bummer that KJ allows these things on the market. They should have just used a different material. Also, I followed your Pulled Pork Guide yesterday. Turned out delicious!
Use some of that wonderful sauce in some grated cabbage and you'll have a NC red slaw. The tangy slaw works well with the smoky pork. It's Lexington, NC style. Great cook as always.
Great idea!
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
James, great video as always! Currently smoking one myself. Had a wee chuckle when you tried to pronounce Worcester sauce - it’s a tricky one!! There’s a town in the UK called Worcester, presume where the sauce comes from! It’s pronounced Wu-ster sauce 😋
We are only 2 people. Can you divide the pork shoulder in half and smoke? What is the recipe? What whould be the expected cook time? Thanks
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?
The (amount of) seasoning for this cook - was for a roast of what size? My 1/2 pork butt (bone in) is 5.4 lbs.
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?
Can (and would) you wrap in butcher paper instead of foil?
Great video. I like cooking at 270 degrees because it is faster. Do you advise cutting the meat in half so the cook time is faster and there is more bark?
Excellent video James used similar foil boat on some ribs the other day and was excellent. I need to look into that ashtray trick!
Let me know what you think, cheers Matt