Smoking two big butts on the Kamado Joe Big Joe on Pecan and Apple

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

addertooth

Smoking Fanatic
Original poster
What's on the menu today? Pulled Pork. The Kamado Joe, Big Joe will be the smoker of Choice today.  It is as hands-free as an electric, with the added plus of the flavor from Apple, Pecan and Lump Charcoal.  A fresh batch of rub was made. Two large butts were trimmed, scored, rubbed and sealed in vacuum bags for overnight. The next day they were put on the smoke. The pork will be slow smoked at 225 for about 12 hours.
These pictures are from before the foiling, which was done when the butts started to dip in temperature (the dreaded stall). They already have a glorious color and wonderful aroma, even though they are only at 160ish.










 
Last edited:
Twelve hours in (roughly 1.5 hours per pound), the smaller (8.11 pound) butt reached 203 and probes butter-like.  It is now resting.  The Larger (8.76 pound), second butt is still at 198, should finish soon.
 
Last edited:
Looks great, nice smoke! 
drool.gif
 
Great job, looks fantastic  I know it will be tasty.

points1.png


Gary
 
Thanks Brandon and Gary,

Smoking meat is my roots.  But, the Kamado covers the entire full range of cooking with one cooker. It does low and slow with ease, and covers high temperature sears as well.  I have used it to do roasts, sears, baking bread and making pizzas.  It is truly versatile.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky