I plan to smoke 7 pork butts on my Big Joe using my extender rack. All the butts weigh between 7-8 pounds.
Should I maintain the general rule of approx 1.5 -2 hours cook time at 225? With that, is it fair to say this cool will be approx 16 hours for all 7 butts? I just want to make sure the extra capacity doesn’t affect my cook time.
I’d appreciate advice based on prior experience from you folks.
I ended up with a mostly free Saturday and decided to cook a couple of Boston Butts. I finished my other chores early and decided to make home made rolls and Cole slaw to go with the pork. This was the first time I brined a Boston Butt and was pleased with the outcome.
So with visitors coming for dinner (the inlaws) this is the first real test – cooking for others, aiming for a set time for dinner… The pressure is on.
My plan was for a really flavoursome lamb roast. Sent my wife off to my current favourite butcher – the Low and Slow Meat Co – at Tingalpa.. Can’t fault the product that we have bought from them. I will remember this one for a long time – Tomahawk Steak. Was looking for a boneless something and ended up with this magnificent Sovereign Lamb Shoulder 2.4kg of awesomeness…
Cause the meat looked absolutely magnificent , I really wanted to just try and enhance but not overpower the natural sweetness that is slow cooked lamb. Picked up an awesome Garlic rub made by Lanes BBQ , and the traditional flavours of fresh garlic and fresh rosemary , salt and pepper.
So my prep for this cook was pretty basic – up early and apply the rub,salt and pepper and let it sit in the fridge for a couple of hours while I got the Kamado Joe Classic sorted for the 8+hr cook for the day. Unwrapped the lamb , covered with a splash of olive oil , inserted some fresh garlic in a few locations just deep enough to be under the surface, added sprigs of rosemary to the same cut. Generous sprinkle of the Garlic rub , fresh ground salt and pepper plus added a small touch of the Stubbs Bar-B-Q rub just for that hint of something unique.
Now the Kamado set up I tried something a little extra with the deflectors and some added pizza stones. The deflectors were in the low low position , I then added a pizza stone on top of this one. Put the Xrak in place and added another pizza stone. My thinking here was to include some additional “protection” to the veggies that I would be putting in there later in the afternoon. For the heat it was 80% fresh lump , a couple of small handfuls of hickory chips and I split some ironbark chunks that I had from our camping wood stockpile. After about 40mins of getting warmed up , it was time to add the meat. For the initial period I just had a tray sitting under the roast , took the opportunity to add some more aromatics to this tray and catch some of the juices /rendered fat from the lamb.
Went pretty well and held temp like a champion. That is definitely one thing about the Kamado style cookers they are awesome once dialed in. On with the veggies at the 4 hour mark.The prep for the veggies was nothing special. Pumpkin,potatoes,carrots and a couple of onions. Drizzled with olive oil , sprinkled with the Lanes BBQ Garlic rub , added a good sprinkling of salt and pepper and that’s it. Added a tray (spuds) under the roast , and a second tray (pumpkin) on the top rack. Started to base the top of the roast with an olive oil garlic and rosemary mix – looking to keep it moist.
At around the 6 hour mark I decided to wrap the shoulder , looking for 2 things keeping the shoulder moist and limiting the smoke content. At around the same time , I think one of the chunks of ironbark lit up and provided a tone of smoke – good for the veggies , but may have been too much on the lamb. Timing was aresy , but it worked well. For the wrap I decided to make up a liquid to add some additional flavour complexity. For the liquid I made up some beef stock , pepper , garlic , rosemary gave it a good mix up and basically poured it into the bottom of the foil wrap.
Once the veggies probed tender , I pulled them off and put into a pre-warmed oven. At around the same time , the roast hit temp and decided to pull it off and rest. Once the roast was off , re-configured for a quick corn cook – chared corn on the cob…
After about 30 minutes rest it was time to see what the result was… Wasn’t disappointed. Super juicy , well rendered fat , and a nice subtle flavour provided by the rub.. Awesome.
To finish off the night , a little store bought apple pie !! Never had smoked apple pie before… Mmmmmmmm… Wont be the last either..
Total cook duration : 8Hrs 25Mins
Kamado dome Temp ~120C (250f) wasn’t too picky with the temps as I knew it was going to be a pretty long cook.
I'm pretty inexperienced with my kamado, especially low and slow. My temp had been higher than I wanted (305) so I adjusted the top vent to nearly closed (1/8” or so). The temp held steady at around 245 for the next 4 hours and now going into hour 6 my temp has dropped to 225 in the last 45 min. Is my fire out? I'm about 15 min from home so I don't want to go unless necessary. TIA