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7 pounds of #pork butt on a #KamadoJoe Junior

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I wanted to have some pulled pork made in advance for Father's day.  I didn't make the typical 2-4 butts at once, only enough for a meal was desired.  A 7+ pound butt was purchased (and was surprisingly well trimmed already).  The meat had some minor trimming done to it, cross-hatched and rubbed.  It was then slow smoked until it proved butter-tender (195-205 internal temperature depending on where it was measured).  In this case, the "Texas cheat (foil)" was used once the butt hit 165 internal temperature.  Sorry for the lack of final money-shot, it hasn't been served yet (it is for dinner today). 






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yes no problem!!  I fill my bowl right up, and turn the bracket upside down so the deflector and grill sit higher in the dome and make more room for the really long cooks.


I have done 16 hours with no issue this way.

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In the specific case of this cook, I had estimated it would be 9 to 12 hours.  So the bracket was not inverted, but the firebox was well-filled with charcoal and pecan wood chunks. 

The hunk of meat was large enough that inverting the bracket would have made problems with the meat clearing the dome.  Here is a picture of the charcoal/wood left afterwards.


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