How to smoke perfect PULLED PORK every time! Kamado Joe 101

Every Kamado Joe pulled pork tip & trick in one video from my decade+ of cooking Kamado pork shoulders.
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Chapters
00:00 - Pulled pork 101
01:45 - Sweet heat pork rub recipe
03:04 - Pork prep
04:19 - Building a set it and forget it stable fire
07:58 - The best grill setup for pulled pork
09:37 - Vent settings
12:30 - How to use probe data to up your grill game
14:57 - Pulled pork game plan
18:06 - The pork butt foil boat
19:57 - FTC method for pork
21:56 - Favorite homemade sauce recipe
22:24 - Results and taste test
#SMOKINGDADBBQ #Kamadojoe101 #pulledpork
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[@drbird69]

I was on the verge of buying a Traeger until I started watching your videos while investigating different BBQs. In the end I bought a Kamado and I wanted to say thanks. Your videos have given me the confidence I can cook anything with this BBQ and today I'm doing my first pulled pork. Very excited. If you're ever in Australia you'll have to come over for a barbie. Thanks again for the videos.

[@henrykrinkle5353]

Hi, Jim . . . I had the same experience. Was on the fence for a Traeger, ready to invest, but after watching a couple of James' videos I made my decision. Been happy with my KJ Classic 3 ever since. It does everything and I love trying all of the new recipes and employing the tips that Smoking Dad provides. He's understandably gotten a bit commercial lately, but more power to him :)

[@SmokingDadBBQ]

Good stuff, i think you will love the additional capability with searing, pizza etc. and get the hang of it very quickly

[@Drizzt573]

The same for me! Barbie baby!

[@Dougie085]

Good choice I've tried several pellet smokers and I don't get the hype other than being super easy the flavor is just not there imo, the best I've made has been on a ceramic grill. Only other option imo is an offset smoker.

[@CAIDMASTEROFPYRO]

What Kjoe did you go with, they are pricey here in aus.. just picked up a series 1 yesterday for $1299

[@flshovelhead]

List of dry rub ingredients from the video (starting at the 1:52 mark): - Brown Sugar - 2 Tablespoons - Paprika - 1 Tablespoon - Cayenne Pepper - 1/2 to 3/4 tablespoon - Pepper - 3 Tablespoons - Kosher Salt - 2 Tablespoons - Seasoned Salt - 1 Tablespoon - Garlic - 3/4 Tablespoon - Dried Yellow Mustard - 3/4 Tablespoon

[@danieleverhart6661]

I believe it's only one tablespoon of brown sugar

[@jnmcintosh]

I think he said only one tablespoon of brown sugar.

[@mrjeepguy7]

Thats what I came here for! Thank you!

[@kurransagan422]

I love your videos and have been watching as many as I can for over a year! I love how you continue to add more and more small details. Things like putting the grates in up to the notches, the time it takes for the fire to build, etc. They may seem small, but to those of us who do not use our Kamados as much as you, every little detail helps. Keep up the good work!

[@SmokingDadBBQ]

Thank you so much! Glad to hear they are helping

[@sreihart]

Gotta tell you, I made your sauce for my pulled pork this week At first when I tasted it in the pan I thought, "no way, this is too vinegar-y", but then I decided to go with it since I'd already made a double batch. WOW! I LOVE it! You don't even taste the strong vinegar at all and it's really an easy and AMAZING sauce! My sister and her husband loved it too. Now it's my go-to sauce. Thank you for sharing it with us!

[@newenergy1687]

Watched your best ribs segment, just wanted to say thank you. I always did the 3-2-1 cook for ribs and never really perfected them. Your 3HR cook with the aluminum boat trick, holy wow! Knocked them out of the park! Going to do ribs again this weekend! Watching this video next, thank you!

[@SmokingDadBBQ]

Great to hear!

[@Rudys7]

I love your channel! I just ordered Big Joe because of your videos. I hope Kamado Joe knows how valuable you are for them. Thank you!

[@TW31-iq7jd]

Best pulled pork I've ever done! Wife and I agree that it came out better than most of the bbq places in town. Great video, great recipe!

[@SmokingDadBBQ]

So glad to have helped

[@trentparks7047]

Thanks James for making this so easy to follow. Today was my first low and slow, first double indirect, and first pulled pork. It was amazing and the timing and taste were perfect - thanks to this video and your explanations! My family also loved the NC style sauce. Killer stuff!

[@benflannery7367]

This series is the best!! Been waiting for the shoulder one. Thanks so much!!

[@SmokingDadBBQ]

You're so welcome! Beef ribs next

[@DarqStar-wh1iq]

I'm brand new to smoking/BBQing and have purchased a Kamado Joe Classic this past weekend. I was having trouble with the temps and getting them low enough for a couple of cooks (followed your spatchcock chicken videos :) ) and watching this video has really given me some great tips to try with my next cook. Am hoping to build enough skill this week to cook pulled pork for Xmas! Thanks so much for these great videos.

[@burkelong4376]

I've done this recipe twice now and I'm about to do it again tomorrow. It's a winner for sure. My wife LOVES it.

[@SmokingDadBBQ]

glad you like it!

[@cfett3303]

I’ve eaten a lot of pulled pork. This quite possibly is the BEST PULLED PORK I HAVE EVER EATEN!! Recipe is super simple, did not require a lot of ingredients and came out awesome. We did use the Big Green Egg and the Kamando charcoal and did not have to add any for an 8 hour cook. Will definitely be cooking this again and again.

[@SmokingDadBBQ]

Thanks, love hearing this

[@SuperShawn2020]

Your endorsement of the Kamado Joe is why I bought one. As always - thanks for your time and expertise.

[@AndyJablonski]

For the longest time i had such trouble regulating the temps for long cooks. I followed your shown method here and it was remarkably easy! Thanks so much for a great video!

[@SmokingDadBBQ]

Glad it helped

[@joechillino4981]

Ive been smoking for a few years now but am a new follower. I found your channel while waiting for my new Big Joe 3 to arrive and am burning through all your videos. Keep up the great work, your episodes are fantastic!

[@SmokingDadBBQ]

thanks Joe and congrats on your new Joe

[@EricMidgett]

I did this yesterday as my second cook (first slow cook) on my Kamdo and it turned perfect. We had pulled pork tacos to start with but my father-in-law went back and got a second plate of the bark. 🍻

[@tjaayuk]

Hey James, thanks so much! Just followed this video for my first Kamodo pulled pork and it was AMAZING! 🔥

[@SmokingDadBBQ]

Fantastic!

[@kevcleaver]

loving these 101 videos, keeping all the best tips in. one place

[@SmokingDadBBQ]

Awesome, thank you!

[@scotthanson7840]

Thank you for this compilation video. This is a great "one-stop" for all things Kamado Pulled Pork.

[@SmokingDadBBQ]

thanks Scott, cheers

[@BehindTheFoodTV]

Love this James. In addition to the culinary benefits of scoring it also looks amazing!

[@SmokingDadBBQ]

Absolutely!

[@ajfreeze215]

Big Joe being delivered tomorrow, this is going to be our first go! Thank you so much for your content!

[@SmokingDadBBQ]

fantastic, congrats

[@MrDarcy24]

Thanks for this video mate, you learn something new every day...😊

[@SmokingDadBBQ]

My pleasure!

[@evoke2104]

Cooking this right now and it's about to be wrapped in the cooler, it's looking amazing, can't wait to taste it. Thanks🤟

[@SmokingDadBBQ]

Hope you enjoy

[@trentparks7047]

I come back to this video every time I’m cooking a pork shoulder. Thanks again James!!

[@SmokingDadBBQ]

Rock on!

[@eminart]

Awesome, thank you! Going to try my first Boston butt tomorrow for memorial day. This video is exactly the instructions I needed.

[@SmokingDadBBQ]

Have a great cook

[@sergeypolak63]

Followed your method for pull pork and vinegar sauce. Both were a hit with the crowd validated by people going for seconds and thirds. Absolutely delicious! Thanks for putting this and other videos together. Only one thing with me was that I ran out of time and needed to crank up temps to 330 for the last hour and I went with a full foil wrap instead of a boat (6h total in the Big Joe). May be I had a larger piece than yours (4kg) and probably needed to start 1-1.5h earlier. As I FTCed the pork, I quickly followed up with two spatchcock chickens with Alabama sauce made a bit earlier and these came our perfectly as well in just 40min (did dry brine for both port and chicken). Tried now picanha, pork ribs, beef short ribs, chicken wings in the basket, pulled pork and chicken, all using your videos. Everything came out great and reconfirmed to me that my choice of buying Big Joe was a right one.

[@SmokingDadBBQ]

sounds like some great cooks so far

[@JRoss707]

I’ve been cooking on Kamados for many years yet still love to learn new things. I tried your technique for pork shoulder today, using the “sweater” foiling technique. It was possibly one if the best pulled porks I’ve done. Average temps were 260-285 on the MEATER, I put it into the foil sweater at around 185, it went for about another hour or more at 300+. It was so moist and pulled with ease. I was surprised it too over 8 hours, full foils generally are done at around 6 hours but thus was a huge roast, nearly 12 lbs, so I’m glad I started it plenty early.

[@SmokingDadBBQ]

love hearing this, congrats... .yes the full foil will save some time but robs some flavour and bark texture

[@jnmcintosh]

Best line: "That color smells awesome!" 😁 This is now my go-to pulled pork recipe and everyone I serve it to thinks I'm a brilliant chef... so, thank you.

[@SmokingDadBBQ]

lol - thanks!

[@stuward9226]

The pulled pork was great but your rub (and I used the full recommendations) and the sauce were fantastic and made it delicious. You’ve inspired me to make my own vs buy off the shelf rubs and sauces thank you

[@SmokingDadBBQ]

Glad they loved it

[@lacyelliottoldmarinedad4388]

Thanks again sir, I have learned so much from you

[@kaoticmind09]

Made the pulled pork of my life yesterday. Thanks for the tips.

[@SmokingDadBBQ]

right on

[@michaelgorman8812]

Great video. Full of many useful tips! Thanks!

[@SmokingDadBBQ]

My pleasure!

[@conorbmcgovern]

Will be following your excellent advice next week when cooking for a street party. Thanks

[@SmokingDadBBQ]

Hope it went well!

[@martinetminet]

First thank you so much, your videos are the best around and helps so many home cooks to thrive with the kamado joe. I was wondering how to fill the coal basket on a Joe classic III to achieve the same kind of result. Again thx so much.

[@CoolJay77]

Another great guide to how to smoke series.

[@SmokingDadBBQ]

Thanks again!

[@JimmyGlat]

Howdy, just made my second pulled pork on KJ3 and followed this almost to the letter, 2.4kg pork neck, on at 11, foil boat from 172, off at 201f. didn’t have enough time to rest for an hour(just 10mins).didn’t use mustard/cayenne or as much salt\pepper (kids) during dry brine, pulled apart so well, incredibly flavoursome and the whole party commented on how delicious it was.. served with tortillas corn salsa,apricot salsa some lettuce and topped with hot sauces. thank you for the immensely helpful tutorials!! Cheers 🍻

[@SmokingDadBBQ]

amazing, cheers!

[@danabsalom]

Awesome video, looking forward to trying this very soon. Do you have any advice regarding different cook time for different size pork joints? If I have a smaller or larger shoulder how long it might need on the grill? Thanks

[@yuelton11]

Mate you are now my main guide to Kamado Joe cooking

[@SmokingDadBBQ]

Wow, thanks

[@joelperritte1648]

Thanks so much for these videos! I smoked my first Pork Shoulder yesterday on my Kamado using all of the tips here. I have a different brand which doesn’t allow for double deflection, however, it still turned out perfect! Kamado smoking requires a very specific game plan which you’ve laid out expertly here. Thanks again for sharing your years of experience and for the myriad of specific details. Next up - brisket!

[@studentism]

I can't do double deflection in mine, either. Just out of curiosity, what was your general setup?

[@joelperritte1648]

@@studentism I have a LifeSmart 21" Kamado. It has a double grate and I'm able to put the my deflector plate and a drip pan on the lower grate. It's a snug fit, but that has worked well. Thanks for asking!

[@studentism]

@@joelperritte1648 no, thank you for replying!!

[@paulthomas3782]

Great series James the pork sure did turn out awesome thanks.

[@SmokingDadBBQ]

Thanks 👍

[@LearningtoSmokeBBQ]

Well structured video my man!

[@SmokingDadBBQ]

Thanks!

[@meatthecookk.2227]

Excellent video James used similar foil boat on some ribs the other day and was excellent. I need to look into that ashtray trick!

[@SmokingDadBBQ]

Let me know what you think, cheers Matt

[@bedastae5964]

Hi James, I love your content!! Your videos helped me getting started with my grill and thanks to you I got some delicious results (ribs, tomahawk, chicken wings...) However I tend to watch your videos 15x to get your recipe. It would be great if you could post some infos in the description of the video or - even better - on a separate blog/website/book. Especially helpfully for me would be grill and meat temperatures and the cooking gameplan. Love your content. Keep up the awesome work. Best regards from Switzerland!

[@SmokingDadBBQ]

thats the game plan, just need to find the help / time to make it happen. the mrs is working on it

[@dereitz]

@@SmokingDadBBQ Agree, this is a great idea! I'd love to see a blog/website supplement!! Keep up the great work!!!

[@srt10h4rml3ss]

I need to stop watching your vids at 9:30pm so darn hungry now. Great job as usual and excellent guidelines for others to follow !

[@SmokingDadBBQ]

hahahaha Glad you like them!

[@RichLasVegas]

I will be trying this recipe on my Vision ceramic kamado this weekend. Hope it comes out as great as your looks

[@stevefisher6531]

Great job putting these videos together!!! Couple questions for you…(1) how many mins/hrs per pound do you plan for your cook on this? (2) at one point in the past you recommended removing the ash tray and metal slide from the bottom of the KJ, do you still have the metal piece removed and just using the ashtray for the extra wood chips/smoke or did you decide to leave it all in with the new KJ3? Thanks again for the great videos!

[@BrewReview]

I’ve found it’s about 60-70min per pound give or take at 250f, fully unwrapped the entire time. Don’t forget to add an hour for the grill to come up to temp, add another hour for rest time (at least) and yet another hour for prep to ensure you’re ready to serve when you want.

[@jeremyduff6483]

Looks incredible, as always. I just did pulled pork last weekend but I’m already missing it watching this video. I’ve never scored the fat cap before, will have to give that a try. Mississippi pot roast going on the Kamado tomorrow. First time using mesquite (two less than fist sized pieces). Fingers crossed!

[@SmokingDadBBQ]

Good luck!

[@tombauer7330]

Excellent video, James. I haven't done a Butt for a while so I came to my fav KJ guy to get up to speed. Thanks for the hack reminders. That ash tray smoke wood trick is awesome. Use it every time I fire up the KJ3 Classic.Thanks!

[@SmokingDadBBQ]

Glad to help!

[@firecogs]

Looks great!

[@SmokingDadBBQ]

Thanks!

[@carlgeorgtsigakis498]

Thanks for a Fantastic video. Only thing a newb like me was missing is how to plan the Game plan regarding minutes on the grill per kg. You have it down to a science, and I would love to know how you hit the serving time to accurate :) Thanks again

[@henryfreeman6113]

Trying to make pork shoulder for the first time on my new kamado classic 3 with my dad. Both of us love and watch your channel together!!

[@SmokingDadBBQ]

Thanks for watching, how did it turn out?

[@henryfreeman6113]

@@SmokingDadBBQ it was perfect!

[@toosas]

quality guide right there!

[@SmokingDadBBQ]

Much appreciated!

[@gusshultz]

Love your videos. I have a question about bone in versus boneless, does the cooking time change much?

[@kavengrenier3805]

Hi James, first i'd like to say that you are quite awesome to provide useful tips and to explain everything very well! That being said, I was wondering if using butcher paper instead of foil to do the boat would make an even better result. I did try both our brisket and pulled pork and both came out pretty awesome with foil but already, just wondering if it would be even better! Keep up the good work !

[@botcollectorttv4865]

I am currently doing a 9kg shoulder for pulled pork 1:40h in the cook 3hours and half to go to 77c. This is my first try I can’t thank you enough for guidance thanks man! Kind regards from Belgium.

[@SmokingDadBBQ]

Thanks!

[@eddiewood3258]

@@SmokingDadBBQ this looks so good and I can't wait to try this next weekend! Not Canada Day weekend! 🇨🇦 lol😂 2 questions! I'm going to assume the weight affects the cook time 1. What weight was this pork shoulder (bought - including the bone)? 2. How many people was it intended to feed?

[@ianharris8706]

Nice, honestly enjoy pulled pork over ribs, never thought I’d say that... keep it up SDB!

[@SmokingDadBBQ]

Thanks! Will do!

[@Invisiblehawk007]

Got my first Joe because of your videos. Best decision I’ve ever made, the gas BBQ has been shelved and the Big Joe has been used every night for the last few weeks and this was my first cook which went flawlessly. Greetings from the UK by the way and it’s pronounced Wos-Ter-Shire Sauce 😊

[@SmokingDadBBQ]

Great job!

[@henrykrinkle5353]

Hello from Lanc-a-shire ;) Happy grilling (weather permitting!) :)

[@Invisiblehawk007]

@@henrykrinkle5353 ha ha excellent 👍🏻

[@SpankyDynamite]

Wrong ... "Wash Your Sister Sauce" :)

[@vdebeer]

Hey James, Been loving you videos. I have big meal to prep for, but I don't like the stress of working on the day itself. I have 2 questions for you: 1. If you make pulled pork in advance, should you pull it or leave it whole? 2. In either case how would you go about reheating?

[@fishinking8414]

great video ! just got a joe and this is the first thing ima cook. question; where i can i get that knife you have?

[@markym]

Just got my Joe this weekend, these videos have been very helpful! Thank you! Just wondered if you had strep by step instructions written out anywhere? Would be easier to follow rather than skipping around the video?

[@edgarsmith1498]

Hi James. Loved the video and trying to do this tomorrow. I have a Big Joe Series 2.0 with a Sloe Roller. Problem is that I don’t think I have the same Divide and Conquer system. The ring I got really doesn’t have a double divide and conquer levels. My original divide and conquer does but doesn’t have the same depth as the ring that came with the Sloe Roller. Any suggestions for doing a double divide and conquer on a Series 2 Big Joe? Thanks

[@DougSweeney-xb7ff]

Followed step by step and got nearly perfect results, thank you for the education!. One q - i had a hard time getting through the stall before the foil boat- my combustion probe said the surface of the pork was around 175 but the core just wouldnt get past 160 - i just let it go till i got to 170 at the core, but that added nearly 2hrs to my cook time so i fully wrapped for the remaining cook instead of the boat and ended up with an 8hr cook / 1hr rest / 9lb pork butt. The dome thermometer was at 270-280 the entire first half of the cook, and 330 after i wrapped it, so I didnt expect it to take that long - any thoughts?

[@craigfults2807]

Love your videos. One of your earlier videos on direct low and slow advised starting with deflectors in bottom position partially open like a pizza slice to pre-warm the Kamado. You’re tip solved a problem I could never figure out. How would you apply this same principle to double indirect (I’m using pizza stone with deflectors)? Thanks for all the great videos!

[@teantonic]

Another banger, James, I dig the method and will try it this weekend. Question... I understand the need to let meat rest before cutting into it, like with a steak or burger, but with pulled pork the meat will be shredded into a container. Wouldn't all the meat juices eventually be mixed in, rather it rests or not?

[@drjdchan]

Loving these 101 videos! Do you let the temp begin to drop before FTC for pulled pork they way you do for brisket?

[@SmokingDadBBQ]

anything on the way down is fine, so then it depends how long you are going to hold. a 4hr or longer rest i would wrap and rest 195-200.... a 2hr rest its ok to wait a little longer

[@jkobi87]

Thanks for all the great content! Very new to the Kamado Joe world. The chips that you add to the ash tray, are they pre soaked or completely dry? Thanks

[@scottmills4164]

Your advice on cooking these bad boys has been a godsend. Thank you. So I have done a few now, pretty good all in all. I have been using pork shoulder because that what seems to be available. But they have skin on them, what are your thoughts o that. I have bee leaving g it on, ends up tough, but flavorful. 🤷‍♂️

[@4stringerbass540]

What timing! I was already planning pulled pork this weekend. Quick question about double indirect. I have an Akorn and don’t have the slo roller. The theory is two levels with air flow between right? My thought is to try my heat deflector with my thin cast iron on some cooking rings or stripped cans to provide that space between. Does this make sense?

[@alexanderwitte9919]

Hey James couple questions- what do you do for ash removal? Ash vacuum cleaner? Also what are your thoughts on charcoal chimneys? Do you ever use them? Thanks!

[@nurdiesge6052]

I recently had my first smoked brisket and it was amazing. I was about to buy a traeger pellet smoker because I thought that a smoker is the best way to get smoke flavor. But now I read that charcoal + chunk is way better in that regard. wdyt? thanks. I love your channel

[@couplesmessykitchen2633]

Pulled pork and buns, my favourite combination and of course sauces ;) It looks really tasty :)

[@SmokingDadBBQ]

Thank you 😋

[@scottmills4164]

Hey thanks for the informative vid. I am going to try a pulled pork for the first time this weekend. I dont have all the gear you have, but I do have a pizza stone. So is double indirect necessary? I suspect as long as I manage my heat well it will be ok... wish me luck.

[@Looooodeee]

Love the 101 vids James! Thank you! Out of curiosity, for us European KJ’ers, what is Lowry’s salt?

[@jimc1906]

Nice summary! Something to try: Truff hot sauce as the binder. Immediately got a "this is the best pulled pork you've ever made" from the family. Otherwise my process is pretty much what you showed here (though I prefer a paper wrap at the very end after foil boat to soften up the bark a little).

[@SmokingDadBBQ]

Truff is great!

[@blackdawg7778]

Good video James. Actually doing my first pulled pork this weekend but going for the WSM rather than my Joe JR. Also going to try a Carolina vinegar sauce (from the Weber bible). Fingers crossed. Keep the videos coming

[@SmokingDadBBQ]

Good luck!

[@barbaraplatt5089]

I’m a newbie with a KJ Classic 3. I’ve done the pulled pork twice with FOGO super prem lump (3/4 full 1st time, full basket 2nd time) at 270 temp. Instead of being able to increase temp at foil boat stage (about 6 hr mark) I had to add charcoal as temps started nosediving. Thoughts ??

[@robinpesek3657]

Thank you!

[@SmokingDadBBQ]

You bet!

[@chrisgroe]

James! Excellent tutorial. I'm going to do this this saturday for our annual block party. Quick question: when do you start w/ the apple vinegar spray and how often? Thanks!

[@michaelferguson6864]

Great video. I like cooking at 270 degrees because it is faster. Do you advise cutting the meat in half so the cook time is faster and there is more bark?

[@gschwob]

Always great content and. I’ve noticed more attention to mentioning minor details to nuances of the cook. Dude, you’re a rockstar!

[@SmokingDadBBQ]

Thanks!

[@Jonny-os9oe]

James, great video as always! Currently smoking one myself. Had a wee chuckle when you tried to pronounce Worcester sauce - it’s a tricky one!! There’s a town in the UK called Worcester, presume where the sauce comes from! It’s pronounced Wu-ster sauce 😋

[@RumandCook]

Some fine looking pork! Going to be a long 30 min drive home to start dinner now. Just made me quite hungry! Thanks :)

[@SmokingDadBBQ]

hahaha cheers

[@rickobrien7961]

First, this channel is my bible for cooking on my Kamado Joe grills. I have a question, I am almost 4 hours into a pulled pork cook I am using a Meater probe but I have a 30 degree F difference between my Meater and my Kamado temperature gauge. Which can I trust> Also, my meatere proab tracked a almost 25 degree build up in ambient temperature, I made no changes to any setting the temp just went up, what would cause that? Thanks!

[@loukirsch2845]

Great video!! I have a new KJ Classic and bought the Slo Roller and it works great but for some reason I can't configure it like this and use the heat deflectors since the Divide and conquer ends up lay on top of the SR top so I had to forego it

[@SmokingDadBBQ]

series 3 or 1/2? if series 1/2 this is how kzbin.info/www/bejne/roCbcp2sir-pecU

[@loukirsch2845]

@@SmokingDadBBQ Wow....sorry for the delayed reply but this is exactly what I needed. Thanks as always

[@DanTreasure18]

Thanks for this amazing video! One thing I'm not sure of (or maybe I missed it), but is there a rule of thumb for how long you should cook for based on the weight of meat? Eg. X hours per KG of meat at X temp?

[@hardkorebarbecuecompany]

It varies by species but pork can be estimated as 1.5 hours per lb, at a cooking temperature of 225-250°F

[@DanTreasure18]

@@hardkorebarbecuecompany amazing, thanks for sharing 🍖🔥

[@sodacitygreens662]

Great video! Just subscribed. Some videoes recommend a full double foil wrap versus a foil boat like you have done. Any advice here on one over the other? Also, some video don't increase the temp to 300+ after wrapping and keep the temp lower. Any advice here on one over the other? Thanks!

[@SmokingDadBBQ]

Thanks, the full wrap works ok in my offset where the bark is done often around 170f internal temp and i don't want to dry out the protein. in my KJ the bark is seldom done until the pork is done so i prefer to skip the full wrap and go with the boat for this reason. I do use the wrap when i am pressed for time as i can gain 20f per hour in a full wrap and about 10f in the boat. if my pork is at 160 i know i can finish it in 2 hours wrapped so depending on when dinner is thats when i break tradition

[@smokingtarheel3003]

Use some of that wonderful sauce in some grated cabbage and you'll have a NC red slaw. The tangy slaw works well with the smoky pork. It's Lexington, NC style. Great cook as always.

[@SmokingDadBBQ]

Great idea!

[@jhall317]

Thanks for making the Kamado Joe more approachable! Your examples and guidance helped me in my decision to get a Kamado Joe Classic III. I followed this video for my second cook. Turned out fantastic! I did run out of fuel in the second phase of the cook. Probably too little lump charcoal at the outset, unless the charcoal banking or placement was off?? Noticed the ambient temp per the Meater probe was about 10-15° higher than the KJc3 dome thermometer, which stayed consistent at 270° in phase 1. Probe placed vertical in thickest area. I assume following the dome thermometer is the way to go?? Rested in my oven at 170° for 9 hours to serve at lunch. This worked well. Any recommendations on preparing for a delayed serving like this? Excellent content! Very much appreciated!

[@jeannesimko6164]

I tried this recipe recently and it came out wonderful, despite a couple of mistakes along the way. One thing that happened was my Kamado jo didn't burn up the smaller wood chips that I was adding to the slide out ash drawer on the bottom. Is that because I don't have a slow roller, or is it just the model that I have? It's the classic Joe Series 2

[@jeremyjacobs8412]

I'm new to cooking on a kamado grill, so was very excited to try your approach to doing pulled pork. I wish I could say I'd had as positive an experience as everyone else seems to have had. First, I could never get the wood chip hack to work. The only thing in my ash drawer is fine, well, ash. No charcoal, nothing burning at all, so adding a few chips just meant the chips sat there, unaltered by the end of the cook. Otherwise the cook went perfectly until it was time to make the foil boat and crank up the heat -- I opened the vent and the heat rose to 300, and froze there, even with the control vent open fully. I even removed the pork and grates so I could take the pizza stone out of the set up (I don't have a Slo-Roller") and that made no difference. 300 was all it was going to do, no matter what I did or how long I waited. On my old Weber WSM, I would have just opened the firebox and shoved in a chimney of hot coals to raise the temp, and/or used a bellows to stoke the flame, but the inaccessible firebox of the Kamado Joe had me baffled. Faced with the likelihood of dinner at 9:30 pm instead of 6:30, I fired up my gas grill to 350 on indirect and transferred the pork there, so it could finish and we could eat. If anyone can suggest what I might have done wrong that caused the grill temp to act like that, or what I might have done differently to get the temp up, I'd be glad for the help. All of that said, the pork had great color and flavor, and I really liked the North Carolina-style BBQ sauce.

[@DaveMcGuigan-lp5du]

Hi, fantastic video, do you have a rule of thumb for how long to cook the pork, just to help plan the cook. Eg is it 1/1.5 hours per pound when cooking a 6 pound pork butt? Thanks for the great video!

[@kappatvating]

Great video. I was having some challenges dialing in the temp. More so getting a false reading for temps. I think gradually coming down was my missing link.

[@SmokingDadBBQ]

Hope it helps!

[@dompepi9279]

Big fan of all your videos James. One question - would you still recommend a longer 16 hr cook for pulled pork if you have the time as per your previous video? Thanks and love from Australia.

[@SmokingDadBBQ]

no this setup, temp and time is working so well its my go to

[@johnlheibel5733]

Like your videos. Convinced me on the Kamado Joe vs the BGE. What size was your pork roast? I have a 3.6 lb pork shoulder I want to try. How long is that cook? I'm guessing half the time of your roast as it looks like a pretty big roast.

[@roberie22]

I did this cook. Used the deflectors and as pizza stone as I do not have a sloroller. Loaded up the basket about 2/3 ways with coal slanted towards the back, no wood since wife does not like smoked meat. It took the shoulder 7.5 hours to reach the 170 degrees F. The classic joe II was at a consistent 270 degrees the whole cook. I also had to add coal to ash drawer since I could not get to 330-350 degrees. Total cook time was 10.25 hours. The pulled pork turn out tender and delicious. Any ideas why it took so long? Should I have added more coal since I did not use wood? I am new to smoking and this style of BBQ. Fantastic videos, thank you.

[@richardpowell8065]

Hi James, what do you think is the right setup for a pulled pork on the jr to have enough fuel. Double indirect with heat deflector and soapstone hack you made?

[@briansilverman6368]

A couple of questions. I may have missed this in the video, but did you spritz at all during the cook? On the rub, if I'm using a brand rub like one of the Meat Church products, should I skips the salt and pepper? I don't want it to be too salty. Lastly, while I know probe tender is the ultimate indication of when to pull off the grill, is there a rule of thumb estimate for cook time per pound at 250?

[@AndreaShink]

this looks amazing, James! deciding whether lamb shoulder or "Delmonico Chuck" is better with this since I dont eat piggies... thoughts??

[@davidlemon5083]

I'm using a Classic 2 and followed your arrangement to a tee. Are two large of wood recommended when using the 2? I understand the 3 is larger and the big Joe as well. I've had the temp controlled since the beginning but noticed there's over an hour of white smoke. As if the wood is burning more than the charcoal.

[@naterollins6488]

Hello! How do I set up the green egg for a double indirect to cook pulled pork?