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  1. they've been on for a bit, cruising at 215°f. Going to finish each one differently but still debating the details.
  2. Ok so I started my first pork butt cook with a pit temp of 275. It is a 8 pound bone in pork but. After 2 hours the internal meat temp is already 124!?! Is this normal? I was thinking at 275 I was looking at about an hour a pound? I backed the pit down to 250. Should I be worried or am I over thinking this?
  3. Dumped in the last of my Cowboy lump for a Saturday night pork butt. If you've seen any of the negative comments on Cowboy I didn't have any problems with the bag I had. It was definitely a lot smokier start than my old KJ Big Block, but produced good food. See you smoke Cowboy! Up next is a bag of RO XL cut should be fun. For now I've got a pork butt to cook.
  4. I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one. I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.) I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier) I cut it in half and deboned the other half. I proceeded to cut it all up into approximately 3/8” slice
  5. I accidentally bought a two pack of bonless pork shoulder from Costco. I have always used bone-in, so this is new to me. As I was preparing the butts trimming sinew, silver skin, hard fat, veins etc, I started also cutting portions of the butts into sections. I now have two 4 lb boneless butts and several large scraps. This has provided me the opportunity to use the vertical spit I bought from Ceramicgrillstore.com a few months ago. I'm excited to say the least. I'll post picture of the meal later this afternoon when I build it get it going. Here are pics of what I ende
  6. I got up early yesterday and threw a pork shoulder on the kamado for the first time. I've cooked a number of spare ribs, beef ribs one time, and a lot of hot & fast cooks -- burgers, fajitas, chicken, etc. I'd have to say this was one of the best (and easiest) long cooks I've done. Process: Got up at 5am, started the kamado and seasoned the butt with some Mongoes rub (it's a family friend's rub, he doesn't market or sell it -- but he should!). Once the Joe was up to temp, I threw on a few pieces of apple wood and one piece of hickory, let it roll for 30 mins or so then put the
  7. First of all, this month has certainly flown by and I have been extremely busy. I wanted to take a moment to talk about a cook my wife and I did recently for a great cause. We had volunteered to cook dinner for Davis House in Lebanon, NH through my wife's work. I wish I had taken more photos, but like I said, we've been swamped lately. We decided on doing a pulled pork. The feedback we received was that the everyone loved it (from what we've heard, pasta is a more common meal there). The non profit organization helps out with families of young patients at Dartmouth Hitchcock Medical Cent
  8. Put this 8 pound bone shoulder on the grill around 10 pm Friday as we had guests coming most of the day on Saturday. Rubbed with Jake's Grillin' Coffee Rub. It went on at a dome temp of 250. Smoked over pecan and apple for 12.5 hours overnight. Wrapped in foil and put in the cooler for 4 hours. Came out moist and wonderful with an awesome bark. Company had enjoyed it as well. Will put up some finished product pics later...
  9. Hi all, been a little while since I posted, but still grilling up some delicious cooks. I've got a pork butt on my Kamado Joe Classic right now, and it's taking considerably longer than I expected. I put it on at about 9:00 last night, and now at nearly 6 in the evening it's just now breaking 195*F internal temp (I'm gonna let it get to 197, but I don't think I have the patience for 200 after nearly 21 hours on the grill ). I think the butt was only 7-pounder at that (maybe 8). That said, most of the cook has been at or below 225, which is a bit lower than what I could sustain on my Akorn.
  10. I've got a little concern. Generally, I cook and eat a pork butt the same day, a few hours after cooking it. Tomorrow I am going to smoke a butt for a gathering on Sunday afternoon. I was going to smoke it and pull it then store it in the refrigerator overnight. When we get to our party I was going to put it in my slow cooker with some barbeque sauce to warm it up and infuse the flavors. Do you think I will be okay? Seems the preferred method is to warm it back up in plastic bags or sous vide? Fotoman
  11. This one is longer, but I feel like it answers a lot of the questions I could not find when I was researching the MiniMax on youtube. There are some pretty cool shots in the middle of some ribeyes cooking. Also, I managed to squeeze a 9 pound pork butt on that thing and it turned out great. This is the type of video I like to do most and hope to do more off in the future, but it was a TON of work. I need a brain break. Anyways, enjoy!
  12. Had a pork butt that needed cooking and put it on at 10:30, settled in at 275 on the Vision. Decided I should run some errands and got delayed, so about 3:00 I called home and asked my husband to take the meat probe and test the roast. He said it was at 225, so I told him to immediately take it out of the kamado. Worried all the way home what condition that meat was in. When I got home and started to pull it, it was tough and just didn't look right. Tasted good but not tender, etc. I tried to figure out why it wasn't tender, etc. Finally decided to ask him if he put the probe INTO the m
  13. I'm going to try my first butt on the classic KJ. Just wondering where people typically have the grates. I Was assuming have the heat deflectors on the lowest position and the grates on the highest position? Any other suggestions?
  14. A recurring question is 'How long will it take to cook a pork butt? Well... I looked back a number of cooks in my personal cooking log and put together this "indicative" table of pork butt cooks. While we all know the meat tells you when it is done and there are many individual variables, nonetheless I find this useful to give an idea of cook length. I would love to expand the data and tables with info you folks may have gathered, particularly at higher cook temperatures. If you have relevant summary data to share I welcome a PM or a reply to this post. May you find this in
  15. So I have a question for anyone willing to answer. I have seen posts on here stating that they had a butt on for 16 hours before taking it off. My question is, what temp are you taking the butt to in a 16 hour period? I reach 195 in about 7-8 hours so are you allowing the butt to continue to cook past that point, or are you trying to reduce the temp of the pit to maintain it? I am a fan of bark, and would love to be able to go that long for the extra bark it would produce, but didn't know if I was just doing something wrong?
  16. Wanted to get some thoughts on bone in vs. boneless for a pork butt. In NC I picked up my meat from Costco and the butts were all boneless which was fine, I didn't think anything of it. I went to a local meat market and found a great deal on a pork shoulder and then when it was time to rub realized it was bone- in which threw me off. Fast forward: I'm now in Texas and there are some price differences (large ones) with great selection for bone in vs. boneless. Wanted to get some thoughts on bang for buck and a qualitative difference between the two. Obviously, you're paying for the bone
  17. I was tasked with providing the Pulled Pork for a Pot Luck get together we were going to. Last Saturday I took a pork butt out of the freezer and put it in the fridge to thaw. Tuesday evening I pulled it out of the fridge and it was still almost completely frozen. Crud! I break out a large stock pot and let it sit in some water for around 4 hours and that did the trick. Got out my rub. Took the pork butt out and cut off most if the fat cap and poured a little molasses on. Rubbed that all over and applied the rubbed. I wrapped this up in plastic wrap and then let it rest in the fridge
  18. Might as well start off the new Joe the right way. (I still need a name for her - and yes she's a girl - haven't figured one out yet). 9.24 lbs. Homemade rub. Coupla big chunks of cherry in there. Been on since 3:30. It's going to be a late night/early morning. And something to sip on while I'm waiting.
  19. Thanks to everyone's tips on here I've embarked on my first pork butt. I've made lots of ribs, chicken and steaks, but this is my maiden voyage for pulled pork.
  20. So I'm doing a butt on my komado for Superbowl. Have 14 people coming for the big game. Game time on the west coast is 3:30. Which would put half time ~4:30-5pm. Do I risk putting it on at 4am Sunday morning (at a higher temp than 225)? Or do I do it Saturday, and re-heat in a much more relaxed state of mind on Sunday in time for the big feed? I know the benefit of taking it off the BBQ just in time, with the excitement of pulling it in front of everyone, blah blah blah. But I also know the frustration of sitting at the stall, and not being ready to eat on time... I did one a couple o
  21. It's not the best price ever but Kroger grocery stores in the Atlanta area are selling pork butts at $1.99 a pound with your Kroger Plus Card.
  22. I decided to go ahead and get a post started, since Day 28 might wind up bleeding over into Day 29. I got a very late start this morning and didn't get my roast on the grill until nearly noon. I'll come back and update with the final product at whatever time it winds up being done tonight. About 4.7 lbs of boneless shoulder roast, tied up, and having sat in a rub of chili powder, garlic, salt, and a little brown sugar for a day or so. On the grill ... cast iron diffuser and aluminum drip pan at the ready: 6 hours later, holding a stall at about 167°. I bumped the temp up t
  23. Well it's beautiful outside and I have the day off so why not fire up the akorn and do some yard work. I'm about 2 hours in to this cook so I'll post pics along the way
  24. I thought it was a good idea to touch base on a basic topic that sometimes gets buried in post about a specific cook. It's the concept of BBQ and the old saying, "It's done when it's done". After seeing a recent post about two 8 lb butts taking 17 hours to finish I thought it would be good to talk about the basic principles of the cook itself rather than the rubs or injection you use. You can never time a cook and if you think you can, you will get burned and find yourself in panic mood running around cranking up the heat trying to get your cook to finish so your hungry guest can eat. Eve
  25. Wondering if anyone has tried to do a korean-style pulled pork (with carmelized crust) in a kamado or akorn? If not any thoughts on trying to execute this recipe on a kamado? Thanks!
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