I just got a Classic II. I watched this video and did a shoulder. I didn't score the fat for cracklin's, but it was the best pork I've ever cooked by a long shot. This was my 2nd cook. 1st was prime strip. You are my new best friend!
I always get great crackle on the JT and one time I added peachwood and got half the amount of crackle. So I never did it again. Glad to see these things hinder everyone, even lords of Kamado cooking. Great video!
Followed this and was not disappointed (I’m a complete amateur). Everyone loved it! Only thing Kamado at crackle step couldn’t get to 550 only 450... run low on the joules! But just cut crackle off and finished it in the oven. Still best crackle had in ages! Smokey flavour through out. Cheers mate 👌🏻
I’m smoking one of these today, I watched one of your other videos and to shorten the time, you cooked the pork shoulder at 300 degrees. I’m giving that a try on the pork picnic ... all of your videos have been really helpful! I’m a smoking fool now
Thank you so much for uploading this! I made one today just as you showed in the video. Came out so amazing, perfect cracklins and tender juicy pulled pork underneath. Great for a get together with friends and family and beer!
Should you bring the Joe up to 500+ with the deflector in the low position? I would think the pressure created by the heat trapped under the plates would potentially crack the firebox.
What kind of charcoal do you use? I use hardwood charcoal and wonder if it would keep the skin from crisping even if I don't add smoking wood? Long time fan, first time comment!
So your internal temperature first up was 200F? Then crank the heat up and put it back in till the crackling happens how long would it be 20 minutes? Cheers
I just got a Classic II. I watched this video and did a shoulder. I didn't score the fat for cracklin's, but it was the best pork I've ever cooked by a long shot. This was my 2nd cook. 1st was prime strip. You are my new best friend!
I've made this recipe now three times changing up the seasoning a little and everytime I get fantastic cracklins. Thanks !!!
I always get great crackle on the JT and one time I added peachwood and got half the amount of crackle. So I never did it again. Glad to see these things hinder everyone, even lords of Kamado cooking. Great video!
Followed this and was not disappointed (I’m a complete amateur). Everyone loved it! Only thing Kamado at crackle step couldn’t get to 550 only 450... run low on the joules! But just cut crackle off and finished it in the oven. Still best crackle had in ages! Smokey flavour through out. Cheers mate 👌🏻
I’m smoking one of these today, I watched one of your other videos and to shorten the time, you cooked the pork shoulder at 300 degrees.
I’m giving that a try on the pork picnic ... all of your videos have been really helpful! I’m a smoking fool now
Thank you so much for uploading this! I made one today just as you showed in the video. Came out so amazing, perfect cracklins and tender juicy pulled pork underneath. Great for a get together with friends and family and beer!
Looks great John! That crackling is so tasty and worth the effort put into it. Keep up the great work!
Omg. I am so happy. I have been wanting to make this on there!, thank you
I'm definitely trying that. Thx
Easy to follow
what internal temp do I need before doing the 500 degree finishing touches?
Great tip!
Looks amazing, during the whole cook, did u had to add any charcoal??
Hey. Is it possible to use a pizza stone instead of heat deflector?
At what internal temperature did you pull it before raising the temperature to 500?
Should you bring the Joe up to 500+ with the deflector in the low position? I would think the pressure created by the heat trapped under the plates would potentially crack the firebox.
So you never said what you did with the juice. Mix into the meat? Or baste it throughout?
What would the finished internal temps for this be? I’m doing 3 of these for my fire station on New Year’s Day
Nice work! Biutifullllly!
What kind of charcoal do you use? I use hardwood charcoal and wonder if it would keep the skin from crisping even if I don't add smoking wood? Long time fan, first time comment!
So your internal temperature first up was 200F? Then crank the heat up and put it back in till the crackling happens how long would it be 20 minutes? Cheers
My uses pork picnic to make tamales. I always wondered if i were to smoke one and use it to stuff the tamales would it be even better?
Looked good but get some more spices in there! Pernil time!