Pork Butt on the Kamado Joe

[@allthingsbbq]

Wonderful as always T-Roy. That Oakridge rub is fantastic, and the Kamado Joe always puts out stellar food!

[@TROYCOOKS]

allthingsbbq Thanks much, I do love all of the Oakridge BBQ line of rubs. I'm still learning how to cook on the Kamado Joe, but that thing sure does put out some wonderful tasting food. Seared steaks on it are amazing!!! I appreciate you stopping by and hope you have a great week!!!

[@TheWolfePit]

That's some kinda FINE pulled poke right there ya'll! Excellent responsible cook Troy!

[@TROYCOOKS]

***** Hey Larry, thanks very much brother!!! I'm still getting used to cooking on the Kamado Joe, but this cooker Rocks!!! The meat is so tender and juicy when cooking on the KJ. I love it!!!

[@cooknonthebrink7965]

Smoked pork butt sandwiches are the best. That bark on that bad boy looked good!

[@TROYCOOKS]

Cook'n on the brink Thanks, that Oakridge BBQ rub really makes a nice bark and it tastes excellent!!! I appreciate you watching!

[@sneakeey1]

Now that is what you call perfectly executed! I don't think there was anything else that you could have done to make this cook any better...BRAVO! Great Job Troy! I wish I could have had a sammie!!!

[@TROYCOOKS]

Daddy Cooks Coming from you, that means a lot Phil. I very much appreciate the kind words my friend!!! We will get together one day and cook up some terrific food brother!!! Thanks!

[@RockinRobinCooks]

Hey Troy, you are rockin with that Kamado Joe! Man that looks good. Nice job! Thumbs up to you!

[@TROYCOOKS]

Rockin Robin's Cooking Mexican Recipes Thanks very much Robin. You need to get a Kamado cooker! These things are amazing!!! Hope you have a wonderful week Robin!!!

[@LyndsayWellsTheKitchenWitch]

That was well worth the wait! Looked so good :-) My husband likes getting up really early on the weekend too. He would really enjoy making this. Thumbs up!

[@TROYCOOKS]

Lyndsay Wells, The Kitchen Witch Sounds like you married a good man Lyndsay! I hate getting up so early, but I do love the results of these long low & slow cooks. The food it always outstanding!! I appreciate you checking out the video!!!

[@getoutandgrill]

Very nice. Even got a nice smoke ring. Well done my friend.

[@TROYCOOKS]

Mother's BBQ I'm loving the food that comes off of this Kamado Joe!! Everything is so moist and tender. I'm really blown away at the flavor too!!! I appreciate you stopping by for a spell Chris. Have a great week brother!!!

[@nashpotatofamily]

Really enjoy your videos. They have really helped me when trying something new to smoke. Thanks for taking the time to do these!

[@TROYCOOKS]

Timothy Burr Hi Tim, I'm glad to hear you watch my videos for inspiration. I really appreciate you taking the time to watch and comment. Have a great weekend buddy!

[@TessCooks4u]

Beautiful! Those Kamado Joes look really nice to cook on. Glad to see ya happy and cookin in BBQ season. :)

[@TROYCOOKS]

Tess Cooks 4u Thanks Tess, I love cooking on the Kamado Joe. It truly does keep the meat moist and you can get a nice smoke flavor when adding chunks of wood to the coals. The pork turned out excellent!! Hope you have a wonderful week and a great BBQ Summer!!! Cheers!!!

[@BBQGuys]

Man, T-Roy I am craving a pulled pork sandwich right now!

[@TROYCOOKS]

BBQGuys.com Thanks Tony! The sandwiches were excellent and we are using leftovers tonight for some quesadillas! Yum!!!

[@BBQGuys]

Perfect meal for Cinco De Mayo!

[@valcomm5]

This rocks brother! Man, pork butt is my favorite meat ever. So versatile.

[@TROYCOOKS]

Smokes A Rollin Howdy Russ!!! I agree, I'm doing quesadilla's with the leftovers!!! Good stuff man!!!

[@atkinsb142]

Another good one T-Roy! Got me wanting one of them ceramic grills!

[@TROYCOOKS]

Brad Atkins Thanks much Brad. I tell ya man, the sooner you get one of these Kamado Joes, the sooner you'll be happy about cooking outdoors! This thing Rocks!!!

[@petefiedler8805]

Thank you! Will be doing my first butt on my Kamado tomorrow. Am excited to give it a go.

[@HerbieGrillt]

Hey T-Roy my Texas Friend the Pork butt looks very Delicious !!!! Great Job !!!!! lg from Vienna Herbie

[@TROYCOOKS]

Herbie Grillt Hi Herbie!!! Hope all is well on your end buddy. The pork butt was excellent eats!! I appreciate you stopping by and hope you have a wonderful week my friend!!!

[@danieldraper4478]

T-ROY COOKS Awesome cook! You never mentions what temp you pulled the butt off the grill. Was it above 190? Again great cook! I’ve got a Boston Butt on the grill as we speak! 6 hours in!

[@CGBS4744]

Fantastic looking pork. Great job, Brother!!! GB

[@richardhyde6418]

Thanks for posting......Looked absolutely delish....

[@TROYCOOKS]

Thanks for watching Richard. Glad you enjoyed the video! This pork butt was some fine eating brother! Cheers, Troy

[@GrillingNetwork]

Now that looked great.. Thumbs up my brother!!

[@NoHippieBBQCooking]

I dig your style man. Good cook right there

[@TROYCOOKS]

No Hippie BBQ & Cooking Hey Lyle, thanks brother!!! The pig turned out very moist and tender. I'm really enjoying cooking on the Kamado Joe!! Hope you have a great week!!

[@Juanelo1946]

T-Roy, I'm in awe over the beautiful bark that you produced with your Kamado Joe on this pork butt! I'm totally illiterate about smoking, grilling and barbecuing. I'm still trying to figure out what a "smoke ring" is that I hear so much about on KZbin. Whatever it is, this meat looks to die for!! Great job my friend!

[@TROYCOOKS]

Juanelo1946 Hey John, you should make a trip to Austin and let me hook you up with some fine BBQ. I'll give you a hands on lesson about cooking BBQ!!! And bring Miss Cheeks with you!!! Thanks for watching!

[@LindasPantry]

Now that is one fine smokin job you did there! It looked so good as always:)

[@TROYCOOKS]

Linda's Pantry Thank you very much Linda. I love Summer BBQ season! And the Kamado Joe is getting a good work out. I appreciate you stopping by and I hope you have a blessed week!!!

[@marshell1b]

Looks great Troy !!! Cute puppy

[@TROYCOOKS]

Marty And Shelly Boerio Thanks, her name is Fifi and she's a new addition to the family. She's a Bichon Frise'. I appreciate you stopping by and hope you have a wonderful week!!!

[@elrabbitsbbq]

Great looking results from the Kamado Joe! Brother! T-roy!

[@TROYCOOKS]

elrabbitsbbq Thanks Manuel, I'm loving cooking on the Kamado Joe. This cooker rocks dude!!! Oh, great cameo in Dan's video!!! LOL

[@elrabbitsbbq]

Lol!! Thanks! But You Stole the show!!! It was fun watching to!

[@TROYCOOKS]

elrabbitsbbq Thanks, I just sent a few clips to Dan. I had no idea he was going to use all of them! LOL It was a great video Dan did and it was great seeing all the guys doing cameos. Good times!!!

[@kamadolife6910]

Love that accent !! Thanks for sharing.

[@eltonsbbq-pit]

Just fantastic Troy! Good looking PP that's for sure.. Cheers brother!

[@TROYCOOKS]

Elton's BBQ-pit Thanks Kjetil, it almost looks as good as yours!! Keep that smoke rollin' my friend!!

[@skippyjones2077]

TRoy that looks yummy yummy 😋

[@WhiteThunderBBQ]

I'm fixing to make some pp this weekend. Excellent looking pp!

[@TROYCOOKS]

White Thunder BBQ That's a great idea Nate. I'm sure it'll be some fine eats brother!!! I appreciate you watching!

[@RangerBandit77]

Love it! Sub'd

[@CentralTexasGrilling]

Mighty mighty fine looking pork butt you got there brotha T-ROY! I'll be making one myself this week. Well done brotha!

[@TROYCOOKS]

Aim'em and Claim'em Smokers We do love a good pork butt on the smoker!!! Are you still planning on coming over this weekend? Call or send an email/text to let me know. It's Mother's Day weekend and my Mom is visiting, so it will need to be Saturday if we get together.

[@CentralTexasGrilling]

T-ROY COOKS Let's plan for after the Spring Fling. I ended up with a cooking gig for this Saturday.

[@TROYCOOKS]

Aim'em and Claim'em Smokers Ok, sounds like a plan James. I may take my Mom out to a movie Saturday then. Talk to ya soon bro!!!

[@StoneMountainAdventures]

You make it look easy brother. I made my first attempt at a pork butt today on the new stick burner... It went ok, but man is it a chore tending to that fire for 8 hrs... may have to check out one of these ceramics

[@TROYCOOKS]

Thanks brother, it is a lot of work tending to the fire, but I find it relaxing. An offset produces the best flavored BBQ in my opinion.

[@twofinger74]

Looks amazing

[@TROYCOOKS]

Twofinger Thank you very much!!! It was some amazing tasting pig!!

[@75tranzam]

Man what a nice job! I have a Joe and we used to do BBQ in the slow cooker but once the family got some real smoke kissed pulled pork they wont go back!

[@TROYCOOKS]

Chris Lee I'm with you there Chris!!! The meat that comes off of the Kamado Joe is amazing!!! Thanks for watching buddy!!

[@bigronsrub]

First video I watch of yours and Great video sir.

[@TROYCOOKS]

bigronsrub Thank you very much Big Ron. I appreciate you stopping by. I hope you'll check out some of my other videos. Enjoy your Summer!!!

[@joecarter9307]

Now that looks damn good.

[@TROYCOOKS]

Joe Carter Thanks Joe, this was my 1st long cook on the new Big Joe and it cooked this butt to perfection! It was damn good!!! I appreciate you watching buddy!

[@KnockoutKitchen]

You have a great channel!

[@TROYCOOKS]

KnockoutKitchen I appreciate that buddy! Thanks for checking out my channel. I've never eaten Seal. How was that burger you made?

[@KnockoutKitchen]

I hadn't eaten seal prior to this video either. I found it at a local grocery store and figured I'd try to turn flippers into burgers. It's definitely an acquired taste. I've seen it battered and fried which is probably great. I may try that in the future.

[@TROYCOOKS]

KnockoutKitchen Thanks for the info. I figured it would be pretty gamey when I saw that you marinated it in buttermilk. Cheers buddy!!!

[@KnockoutKitchen]

Yeah it is unlike any flavor I have tasted. It is traditionally not turned into burgers but braised and shredded for pies and such. I figured soaking it would take away any odd flavors it might have.

[@Onekitchenblogfood]

I just ate pulled pork... now I crave some of yours! :-D

[@TROYCOOKS]

One Kitchen - A Thousand Ideas Oh, you're venturing out and trying pulled pork? How cool is that? LOL The pork butt turned out fantastic on the Kamado Joe. I am really enjoying cooking on this KJ. Thanks for watching Julia!!!

[@MikeyDonna]

Troy , Very good demo. what was total cook time??? As a coincidence , I just came back from the store with a 9 lb butt. Dinner with friends tomorrow eve.

[@SmokyRibsBBQ]

Fine looking pork butt Troy! You making me hungry brother!!!

[@TROYCOOKS]

Smoky Ribs Makes me hungry watching your videos too Rus. Thanks brother!!

[@chrisc1391]

Looks great T Roy! What size Joe is that? Is it the Classic or Big Joe?

[@TROYCOOKS]

+Chris Chapman Thanks very much Chris. I have the Big Joe and love it!!!

[@michaellmikeyymike]

excellent Troy! what's the difference between cooking on the kamado and on the offset?

[@TROYCOOKS]

michael landry Great question Michael. The Kamado Joe is much easier to maintain temps. I set the vents to get the desired temp and sit back while it cooks the meat. With the offset, I am having to tend to the fire at least every 30 mins or so to maintain temps. The meat that comes off of the KJ is super tender and really moist. You do get a nice smoke flavor if using wood chunks on the KJ, but it's not quite the same flavor you get from smoking on the offset. For true BBQ Smokehouse flavor, I still lean on the Yoder Wichita. But the KJ is a very close 2nd for smoking meat. I will say that the Kamado Joe is the best all-around cooker I have ever used. It can smoke meat low & slow, cook at 325-450F, and sear at temps approaching 1000F. There is no other cooker than can do all of this in one cooker.

[@michaellmikeyymike]

Thank you Troy!

[@boogieXO.]

michael landry ioqwetyyyii

[@boscopit]

Yet again nice job. So how long was the cooking time and how often do you spray it down?

[@TROYCOOKS]

Nathan Justice Hey Nathan, the butt was 8 pounds. I cooked it at 230-250F and to an internal temp of 201F. It cooked for 12 hours. I started spraying it after 6 hours in and sprayed it every 30-45 mins. Thanks for watching my friend!!! Enjoy your week!!

[@MrDaveMichels]

T-Roy, I love this video but please clarify the timing. You said above it cooked "12 hours." I am guessing you started cooking around 7 after you prepared the meat and Joe. So after 1:30 rest time, that would be an 8:30 PM dinner. Is that right? Or did your cook time include the resting period? If I cook this much meat, I need to tell people what time I'm serving it.

[@5280streetdogs]

I'm looking to get a probe that will do cooker temp and most likely meat temp what are you using in this cook and do you recommend it, I've seen some ratings of people not liking the new Maverick they are saying few cooks and stopped working. May just bite the bullet and by a bbq guru. Thanks Don

[@TROYCOOKS]

5280 Street Dogs Hi Don, I was using the Maverick ET-733 on this cook. I have not had any issues with it. I have also used the BBQ Guru on the Kamado Joe and it works great also. Both devices read very accurately and I would highly recommend both of them. I also have a Thermapen as a backup just to make sure all points in the meat are done to my liking. Great question and thanks for watching!!!

[@chickendawg88]

Hello T-ROY. Do you use lump charcoal in the Kamado Joe? I only have a WSM and my co-worker suggested using lump. I got a bag of Royal Oak lump charcoal and used it on some baby back ribs on my WSM, but my temperatures fluctuated between 200F and 270F quite a bit. I had to check on it every hour and adjust the vents. Any tips for using lump on the WSM? I don't see much out there. I got some of that Wild rub from TexasBBQ website that you recommended. Going to try it this weekend!

[@TROYCOOKS]

Scott Byer Hi Scott, you bring up a great question about the WSM. The WSM is designed to cook 220F - 275F. I usually cook everything at 225F and sometimes crank it up to 275F if doing chicken so the skin will crisp up a bit. In my experience, lump charcoal burns too hot for the WSM. I've only used it once to try it out, but like you, I had trouble keeping the temps low. My suggestion is to stick with ordinary Kingsford Blue for the WSM and you'll be much happier and won't have to monitor temps every hour. That leaves more time to enjoy an adult beverage or three!! LOL I'm sure you'll love the Wild rub, but I'd like your opinion on it if you have time after tasting it on the meat.

[@chickendawg88]

Thanks for your advice! The regular Kingsford seems to work very well in the WSM. I heard lump tastes a little better and wanted to give it a shot. I followed your baby back ribs video on the WSM for my first rack to smoke, and I really liked the cola idea (but I did add some bourbon, haha!). Doing a great job T-ROY on this channel!

[@TROYCOOKS]

Scott Byer Nice call on the bourbon!!! I'll have to remember that trick!! We all learn from each other and have fun trying out each other's recipes. I appreciate you trying out my rib recipe!!! Thanks again Scott!!!

[@scottpulliam3395]

T-roy, I just found your channel about two weeks ago. Watch everyday during my lunch hour. One question for you. I see you have a Yoder grill and a Kamado Joe grill. What do you prefer to cook on, even if it is not either of these? I want to start smoking ribs and pork butts for my family. Thanks and keep on cooking "responsibly".

[@TROYCOOKS]

Hi Scott, thank you very much for the support. I'm glad that you enjoy watching me cook up some great food. I promise, the food is as good as it looks too!!!! As for grills, that really depends on what your needs are? Personally, I love doing low & slow type BBQ cooks, so I actually prefer the Yoder Wichita offset smoker. It produces the best flavored meat of all my grills. If I'm about to cook a brisket or pork butt and don't want to stay up all night tending to the fire on my offset, then I will use either my WSM or Kamado Joe. Both of those are "set it and forget it" cookers. Once you dial in the temp with the vents, they will hold that temp until it runs out of fuel. With the offset, I have to tend to the fire by adding more wood every 45 mins to 1 hour. The offset will also let me cook steaks directly over the wood fire for searing temps and I can also put charcoal in the cooking chamber if I want to use it as a regular charcoal pit. I will say, the WSM and Kamado cannot produce the same great smokehouse type flavor that the offset can. So, if you have the money and don't mind tending to a fire, go with an offset. If you want an "all around" cooker that can cook at temps between 200-750+, then go with the Kamado type cooker. If you primarily cook low & slow, but don't have the money for a good offset, then go with the WSM. It is well worth the money, but the meat isn't quite as tasty as when cooked on the offset. It is pretty close though! Hope that helps. If you have other questions, feel free to ask or send me an email directly. Cheers, Troy

[@Victoriasworld100]

making one tomorrow !

[@theguccipilot]

T-Roy, I was curious, any particular reason why you used your Kamado Joe instead of your Yoder? Is there a difference in results? Thanks agan. Still can't wait for the sausage video!

[@TROYCOOKS]

theguccipilot I had never done a long cook on the Kamado Joe and wanted to see how it performed. I must say, it performed marvelously!! It easily maintained a constant 230F - 250F throughout the 12 hr cook. The meat that comes off of the KJ is very tender and juicy. And although you do get a nice smoke flavor in the meat, it isn't quite that true Smokehouse flavor you get from cooking on the offset. If I could only have one cooker though, I would definitely choose the Kamado Joe. It is the best all-around cooker available!!! I'm still looking for a good sausage recipe that I like. Sorry it's taking so long!!! Thanks buddy!!!

[@fedex405]

You've done it again, T-Roy! I know what cook I'm putting together this weekend! lol What sides did you and Karen whip up for this butt?

[@TROYCOOKS]

fedex405 Thanks very much!!! Pork Butt is great stuff man. Gett'er done!!! We made pulled pork sandwiches with baked beans and potato salad on the side. The potato salad recipe video will follow shortly!!!

[@hughjanus3798]

DAMN! That's done son!!!

[@TROYCOOKS]

Hugh Janus That's how I like it!! Thanks Hugh!!!

[@CPerry-yq1fj]

Wondering now if "hard cider" would taste as good as the regular apple juice or apple cider,,,,, got my rub on a couple of giant pork chops and headed to the grill....... no apple juice or cider..... just hard cider. Pushin the press to test button for dinner T-Roy !! Stay Safe !!!

[@TROYCOOKS]

C. Perry Go for it!!! I bet it will be fine with hard cider! Thanks for watching buddy!!!

[@TheAirheaded1]

Oh that was cool how the bone just pulled out like that, I'm sure it was mouth-watering as well! Hey Troy I was thinking that Kamado Joe is a lot bigger than I was thinking after I saw that 8 pound butt on er....and looks mighty expensive too, what will one of those run me?

[@TROYCOOKS]

***** Yeah man, that pork butt was amazing!!! It was extremely tender and juicy! I have the Big Joe which is 24 inches. The Kamado Joe Classic is 18 inches and is what most folks use. The Big Joe starts out around $1600. I wish I would have gotten one a lot sooner!! This cooker Rocks!!!

[@TheAirheaded1]

T-ROY COOKS Ouchy $1600....and I thought the Green Egg was expensive and on that note it's like a copy of the Green egg, right?

[@TROYCOOKS]

***** The 18 incher is cheaper. Mine is the 24 inch. And yes, they are very similar to the BGE. The arrangement of the insides are a bit different, but the ceramics are almost identical. Go for it bro!! Get one!!! You will love it.

[@lumpyq6385]

Boy did that look good Troy, perfect Butt for sure.

[@TROYCOOKS]

Lumpy Q Hey Lumpy, thanks very much buddy!!! It tasted mighty fine going down too!!!! LOL

[@lumpyq6385]

I'll bet! I am watching your Brother right now, the man is in love. Good for him.

[@MrMegaFredZeppelin]

Hey Troy this KICKS "BUTT"!!!!!!! Right into my CULINARY playlist :) I just uploaded me doing a Tri-Tip 2 days ago :) It is in 3 parts though as my camera has no way to pause it and I don't know how to edit :( Check it out as you can see me in action lol. ROCK ON!!!!!!!!!

[@TROYCOOKS]

MrMegaFredZeppelin Hey Fred, I did see that you had a 3 part series uploaded. I'll be sure to check you out!! Thanks for watching my friend!!! Hope you have a wonderful week!!!

[@FightingGeese23]

I need me a KamadoJoe.

[@TROYCOOKS]

TC Caldwell Yes you do TC!!! It is the best all-around cooker money can buy! Thanks for watching buddy!!

[@powerram92]

Why do you let it rest won't it be cold then?

[@KapinKrunch]

No

[@BigMeatSunday]

Dude, make me a sandwich too would ya! Im starving and I got 45 more minutes till lunch !

[@TROYCOOKS]

BigMeat Sunday Swing by and I'll hook you up John!!! Oh, I installed Premier last night. Now I need to figure it out!!! LOL

[@BigMeatSunday]

any time you want help, you know who to call brother

[@TROYCOOKS]

BigMeat Sunday Yes indeed!!! Thanks again John!!! I may need your help once I dive into it. LOL

[@W.Vanderbilt]

I wish I lived next door to you. We would be smoking meat all the time

[@TROYCOOKS]

I hear ya!!! I do enjoy firing up my smokers and filling the air with fine aromas. I appreciate you watching!

[@W.Vanderbilt]

T-ROY COOKS Anytime man! Keep them videos rolling because you have helped me so much!

[@LeftForShed]

Dude Iv just got my Komodo egg I hope it’s worth the price