Smoke Off At Midnight . Kamado Joe Big Joe vs Old Country Brazos!

Smoking pulled pork on two brutes! Kamado Joe Big Joe with a CyberQue Fan System vs an offset monster, the Old Country Brazos! '
Smoking four Boston Butts overnight!

[@oneGINGANINJA]

In the kamado you can put a cast iron water pan on top of the deflector plate as well. Catches the drippings as well so no flare ups

[@redwingzfn]

Savage staying up. Dedicated to your craft and I am sure it was delicious. Thanks for sharing your insight and testing!

[@davidrussell631]

Neat video. Our offsets always wins in terms of smoke flavor but the bark of the KJ butt would’ve been better without wrapping and all the spraying because there’s so much more humidity in a Kamado, even without a water pan. Since I don’t have a temp controller for my Big Joe I probably shouldn’t try using that much wood, should I? Like I read in another comment I like to be able to move pork butts or briskets to the Big Joe after done smoking them on my offset.

[@javiermalo01]

Thanks for the insights, brother

[@jefferyrhodes2346]

The Brazos if done correctly should always give a better cook. The komoto joe like all ceramic cookers use the smolder method to cook giving a dirtier smoke than a proper offset using a clean fire. Instead of waiting to wrap after the stall you should wrap at the beginning of the stall. Hence the reason for wrapping is to get you through the stall faster cutting your cook time. Also I would suggest cutting your splits to smaller thinner sizes. You get better ignition and combustion giving you a cleaner fire.

[@MadHouseBBQnyc]

I have the exact same 2 cookers, I prefer the taste off the Brazos but the KJ is soooo easy to use. I actually wrap at the stall and switch from the brazos to the kj and use it like an oven.

[@thesaturdaysmoker8223]

The results from the Brazos are amazing, but the convenience of the KJ is undeniable... For overnight cooks it’s gonna be the KJ. Thanks for the comment.

[@openureyes929]

I do a similar ..I wrap it and put it on my pellet smoker. No need for any more smoke really.

[@m.687]

Why not just use an actual oven?

[@MadHouseBBQnyc]

@@m.687 just to keep my house from smelling like a brisket. Lol. My wife isn't as a big as I am. Lol

[@cirwin4099]

I’m on the fence between these two cookers. What are your thoughts today? Like one over the other?

[@PutltOnWax]

I enjoyed the vid. I’ve had a big joe Kamado for years, but can never get the bark result I’m seeing with offsets. I saw how you had the wood setup in the Kamado, will have to try that 👍🏻. They are versatile and easy on fuel, that’s for sure.

[@kevinbongard6772]

How do you add fuel to the KJ on such a long cook ??

[@thesaturdaysmoker8223]

Hi, when you do long smokes on the Kamado, you load it up full. On low and slow cooks it hardly uses even half the fuel provided. If you run a hotter cook you might run out, but your cook time should also be quicker. Thanks for asking.

[@openureyes929]

First time I have seen this comparison. Thanks a lot. Using basically the same fuel it must be the airflow?? That creates more smoke flavor and bark? Although i guess you used much more wood in the offset. Correct?

[@openureyes929]

I did a pork butt myself last night on my pellet smoker. Put it in..went to bed. woke up and took it off. Didnt wrap it or anything. Turned out perfect. Just not the smokyness like from a stick or charcoal stick mix. But dang good anyway. Better than in the oven thats for sure!!

[@thesaturdaysmoker8223]

The Kamado uses hardly any fuel. Probably a 1/4 bag of lump and three spits will last 12+ hours. Stick burners use so much more fuel. I think I’m gonna get the Masterbuilt Gravity Fed and see how it does (don’t tell my wife)

[@openureyes929]

@@thesaturdaysmoker8223 Haha.. I wont say a word.. Haha

[@thedude4241]

Looks like a lot more moisture off the kamado compared to the offset. But better bark on the offset because of better airflow. Interesting comparison.

[@thesaturdaysmoker8223]

That would be a good analysis.

[@colliningalls3558]

Nice video Chad. Looks like the meat turned out great. The vs. aspect of this video made it really fun to watch. Hope you're enjoying your Sunday!

[@thesaturdaysmoker8223]

Collin Ingalls thanks! Your bro stopped by for some. Hope the school year is going great. If you wanna stop by, our door is always open.

[@colliningalls3558]

@@thesaturdaysmoker8223 I'll have to take you up on that, havent seen you guys in too long

[@masaigeraghty3525]

Good video made allot of sense 👌

[@2005Pilot]

Thanks for all the Effort!!! How long do you usually go between adding splits to Brazos & How many at a time? Have you tried moving the “tuning plate” a couple finger widths from the deflector plate?

[@robthompson5480]

Great video Chad. What was the total cook time? I usually do 8-9 hrs and that gets the temp up to 205°, but wondering what leaving it in longer would do to the shoulder.

[@chadgroenhout5486]

Hey Rob, the total cook time was 13 1/2 hours. Internal temp was around 205°, but I usually go till the probe feels like it's going into melted butter. Thanks!

[@MrT6bill]

I like B & B lump. Get it cheap at a local Rural King.

[@robjayb775]

I think your killing your bark by wrapping them. Pork butts will come out just as juicy if you cook them fat side up at 225 - 250 degrees and either baste them or spray them about every hour and the bark will be incredible.

[@thomashood3748]

Annoying tripod

[@cantgetright4241]

The first thing I thought when I saw him is “this guy looks like a bank robber... or something”

[@GaryORiveraSr]

So which tasted better in your opinion?

[@thesaturdaysmoker8223]

Hi, I preferred the OC Brazos pork. The bark was much better and a more pronounced smoke taste. The meat of the KJ was super moist and if you had it on it’s own, you would still love it.

[@GaryORiveraSr]

@@thesaturdaysmoker8223 thank you. I have a OK Joe highland offset and just bought a used KJ Classic I, I love the cooks I'm getting off my offset but looking forward to long overnight cooks on my KJ. It will be fun regardless.

[@thesaturdaysmoker8223]

The KJ’s ability to do low and slow for more than 12 hours with almost no fuel is outstanding. Get yourself a fan system to help control it and you’ll have a BBQ machine that comes close to offset BBQ. I’ve smoked a lot of pork butt on my big joe.