John Setzler Posted January 3, 2017 Share Posted January 3, 2017 I am firing up my Kamado Joe Classic to cook a 10 pound pork shoulder roast overnight... I am going to use the Flame Boss 200 Wifi controller to run the pit overnight... it's windy and rainy here tonight... Here is a link to the live cook on the Flame Boss: https://myflameboss.com/cooks/61380 I will post some photos of the meat prep shortly.... KismetKamado and Ben S 2 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted January 3, 2017 Author Share Posted January 3, 2017 I unwrapped this shoulder roast and trimmed off the skin and fat cap. I rinsed and patted dry with a paper towel... I gave this one a good seasoning with the Meat Church "The Gospel" all purpose rub... good stuff! I put it on the Kamado Joe Clasic using a small paella pan as a drip pan... We will let the Flame Boss 200 Wifi run this pit all night at 225.... TKOBBQ, Dirtbuddy, bbqboss84601 and 3 others 6 Quote Link to comment Share on other sites More sharing options...
Aussie Joe Posted January 3, 2017 Share Posted January 3, 2017 Should be epicOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Caddojumper Posted January 3, 2017 Share Posted January 3, 2017 Kind of cool with the live feed from the FB. Seemed to be some large fluctuations getting the pit settled, but once it locked in, it has stayed spot on.Sent from my XT1650 using Tapatalk Quote Link to comment Share on other sites More sharing options...
John Setzler Posted January 3, 2017 Author Share Posted January 3, 2017 3 hours ago, Caddojumper said: Kind of cool with the live feed from the FB. Seemed to be some large fluctuations getting the pit settled, but once it locked in, it has stayed spot on. Sent from my XT1650 using Tapatalk It's windy and rainy here so the pit is dealing with the wind... never easy. Quote Link to comment Share on other sites More sharing options...
John Setzler Posted January 3, 2017 Author Share Posted January 3, 2017 I opened the lid at about the 12 hour mark to have a peek.... later4ya, TKOBBQ and Dirtbuddy 3 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted January 3, 2017 Share Posted January 3, 2017 Looking tasty. Quote Link to comment Share on other sites More sharing options...
GLOCKer Posted January 3, 2017 Share Posted January 3, 2017 Well damn, that looks good! Quote Link to comment Share on other sites More sharing options...
John Setzler Posted January 4, 2017 Author Share Posted January 4, 2017 16 hours at 225... I am beginning to remember why I quit cooking at 225... I have done my last few at 225 just to run the Flame Boss for extended periods of time... DerHusker and aljoseph 2 Quote Link to comment Share on other sites More sharing options...
Smoothbassman Posted January 4, 2017 Share Posted January 4, 2017 Looks great Quote Link to comment Share on other sites More sharing options...
bbqboss84601 Posted January 4, 2017 Share Posted January 4, 2017 How much fuel did you have left at that many hours? Great looking cook by the way! Quote Link to comment Share on other sites More sharing options...
aljoseph Posted January 4, 2017 Share Posted January 4, 2017 Nicely done John. The Pit Boss 200 did the job. Looks like you bumped up the pit temp a couple times toward the end of the cook. Quote Link to comment Share on other sites More sharing options...
later4ya Posted January 4, 2017 Share Posted January 4, 2017 i don't even care for pulled pork but that is one good looking piece of meat Quote Link to comment Share on other sites More sharing options...
Ben S Posted January 5, 2017 Share Posted January 5, 2017 I am feeling the need to throw a pulled pork party. I would like kj's new controller first... Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted January 5, 2017 Share Posted January 5, 2017 Looks like it came out good and tender John. Quote Link to comment Share on other sites More sharing options...
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