How to smoke perfect PULLED PORK every time! Kamado Joe 101
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Every Kamado Joe pulled pork tip & trick in one video from my decade+ of cooking Kamado pork shoulders. Head to …
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Looks incredible, as always. I just did pulled pork last weekend but I’m already missing it watching this video. I’ve never scored the fat cap before, will have to give that a try. Mississippi pot roast going on the Kamado tomorrow. First time using mesquite (two less than fist sized pieces). Fingers crossed!
After you dry brined did you add more of the same rub?
What timing! I was already planning pulled pork this weekend. Quick question about double indirect. I have an Akorn and don’t have the slo roller. The theory is two levels with air flow between right? My thought is to try my heat deflector with my thin cast iron on some cooking rings or stripped cans to provide that space between. Does this make sense?
Looks great!
Love the videos. Have found that the ash kicker makes a huge difference in my 7 year old joe 1. And your heat gloves are great too. All purchases because of this channel. Heck-even bought a solo stove bonfire I have yet to try. (It’s been a rainy spring so far in chicago)
But my only nit to pick is that once again, you forgot to mention how big the butt was. Hard to be so specific on a cook time without knowing that. I’m surmising about 7 lbs. Am I right?
Please try to get in the habit of mentioning weight at the meat unveiling!
Another great video, James. Using the double indirect, I am still trying to figure out exactly what purpose the foil boat serves except for holding the runoff juices. Is there another purpose for the boat here that I may be missing?
Hi James. Wanted to thank you for the videos. I am a recent KJ Classic II owner and I am 100% certain I would have had much less success on my first cooks without having watched your videos. As you know the Classic II does not have the same height that the Classic III does, however I have found a pretty good method to mimic the Double In-direct Method, using the Slo-Roller and the ceramic heat plates. I place the Slo-Roller on first, then right on top of the Slo-Roller plate, I lay down the accessory rack, then on this, I place the two ceramic heat plates, then the grill rack goes on the conquerer and divide rack. I just have to watch the size of the cut of meat in order to fit it in, but I have managed a 6.2 kg brisket so not bad! Cheers from Vancouver Island!
I always smoke the pair of boneless butts from Costco, and I’d love to see your take on tying and smoking a pair at a time!
Did you just say "That Color smells Awesome!!!!" LOL
Well structured video my man!
Always great content and. I’ve noticed more attention to mentioning minor details to nuances of the cook. Dude, you’re a rockstar!
I like your videos. The next time I will do your rub to my Pulled Pork. We don´t know what LOWRY´S exactly is. Can you send me a link, where I can get this seasoning. Thank´s
loving these 101 videos, keeping all the best tips in. one place
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
Good video James. Actually doing my first pulled pork this weekend but going for the WSM rather than my Joe JR. Also going to try a Carolina vinegar sauce (from the Weber bible). Fingers crossed. Keep the videos coming
Loving these 101 videos! Do you let the temp begin to drop before FTC for pulled pork they way you do for brisket?
Great series James the pork sure did turn out awesome thanks.
Thanks for talking about how to do the cook on a series 1 and 2. Not all of us have a series 3. Question: will the 3 level divide and conquer from a series 3 fit in a series 2?
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 video. I was having some challenges dialing in the temp. More so getting a false reading for temps. I think gradually coming down was my missing link.
Looks really good. Doesn't dry brining it for 12 hours runs the risk of giving it that curing ham taste with the salt.. it will be cooking for a bunch of hours isn't that enough time for the salt to penetrate the meat
Nice summary! Something to try: Truff hot sauce as the binder. Immediately got a "this is the best pulled pork you've ever made" from the family. Otherwise my process is pretty much what you showed here (though I prefer a paper wrap at the very end after foil boat to soften up the bark a little).
Love this James. In addition to the culinary benefits of scoring it also looks amazing!
Look, I like this channel as much as the next guy, but I don't need 80 different videos about how to do pulled pork, or 80 videos about brisket, or 80 videos about gloves, how to arrange foil, etc.
PP is the best L and L
Its pronounced as wooster sauce 😁
In italy we say.. STICAZZI!! CHE SPETTACOLO!!
Never stop making videos man
This series has been great. I have def used some of these tips in my last pulled pork. Scoring the top and the foil boat really make for some great texture on the top. I'm also going to be using some of the brisket techniques that you showed previously this weekend for some family.
Another great video.
I don’t think I have room in classic I for a double indirect. The classic I , only has two levels on the divide and conquer system. I guess I’ll have to get creative. Any suggestions? Thanks
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!
Doing a butt on the Joe Jr next Tuesday, any tips for the Jr? I've cooked a bunch of chicken and burgers on it but haven't done a low and slow on it yet