How to Smoke a Pork Butt on a Kamado Grill

welcome back to another episode of barbecue and bottles folks and today we're going to be doing an experiment here with this pork butt now we usually just do pork butts whether it's on the pellet grill or on the weber kettle but we're gonna do this one out here on the kamat oh and the reason we're doing it on the quemado right now is it's the middle of winter and so it's really cold out and secondly we're gonna do this overnight so with the Kamado we're gonna be able to load up that charcoal basket just leave it out there overnight we're not gonna do anything fancy like the spritzing or any of those extra treatments and we're gonna see how this turns out you know this is gonna be a dead simple quick prep get it onto the Kamat oh let it go for 12 14 hours and just see how it turns out and I want to see if all those extra steps and the extra effort of wrapping in butchers paper or foil or spritzing you name it if whether those extra steps are actually worth it or not so we're doing the lazy man's pork shoulder so if you want to see how this experiment goes just stick with us so to start we've got a pork butt here we picked it up at the local butcher and we still have the bone-in as you'd expect and on this side we've got the bone coming out this side as well now we've got a fat cap on the top the skin is already off but what we're gonna want to do here is just score this fat cap and this is really gonna help just the seasoning really absorb into the fat of the pork butt and just get down in there and contribute to the layer of flavor that we're trying to to make so we just go with the cross hatches here then you've turned your pork shoulder 90 degrees and now we're gonna cut so that we get in perfect diamond or square shapes across the top now you don't want to be cutting in deep enough that you actually get into the meat you just want to be slicing as thick as that fat cap is now with this fat cap we're leaving this on and that's just gonna render down it should render down over the cook and just provide a little bit more moisture and flavor profiles to the end result on this pork butt here so now what we're gonna do is get our rub we've got a video link here in the the comments down below to this rub it's just our homemade rub main ingredients are salt pepper we've got a little bit of paprika for color some garlic but we've got all the links there are all the measurements in that recipe video so you can make this yourself at home we put it in big mason jars like this so it's good for multiple cooks so we just season the fat cap you want to get the sides and this is a really fit cut so you don't have to worry that over seasoning it's gonna be almost impossible to over season this kind of cut going in wanting lots of flavor perfect now that we've got this seasoned up we're gonna go fire up the Komodo and get that up to temp that's probably gonna take us 20 to 30 minutes and that's exactly the right amount of time here because we need this rub to just absorb into the pork shoulder and sweat it out and that's gonna take 20 to 30 minutes as well so we'll just leave this here while we go fire up to come out up so we've got the firebox full of charcoal we're just going to light this up perfect now we just use one of these butane torches for igniting and as you saw we just fire this up in probably four or five different spots and the charcoal there and we'll just leave the lid open here for a couple minutes let this really get firmly ignited and then we're gonna close the lid down and we're gonna be shooting for 225 as our low and slow cooking tempo overnight so you can see we've got a top vent just positioned a little bit past that first quarter mark here and if we want to go above 225 we can move it at this way if we want to constrain the grill or the air for through the grill and lower the temp that will move it this way but for 225 I usually find this position just a little bit inside that first quarter mark is the right spot for us and then for the bottom vent we've got that open maybe 3/4 of an inch to an inch and again that's really where we find this is perfectly positioned to get to that 225 to 250 range now for the setup for this cook we're gonna get the slow roller placed in here this is a new system that the comodo Joe came out that really just helps to regulate the smoke and the temperature within the dome to keep it a little bit more even then we're gonna put in the divide-and-conquer system [Applause] now we've gone in here with a tray that's just full of water and that's going to provide the humidity and the moisture that we're looking for for our cook overnight and then we're using the top grates on the divide-and-conquer here and this is where we're gonna put our pork butt on when we get it ready so now that we've got this system all set up we're just going to close the lid down and wait till we get up to temp so now we're gonna transfer the pork butt over and you know what actually we want to get the fat side up and that's just gonna allow this to render down into the pork butt we're going indirect here so we don't need to worry about having the fat side down in order to protect this from any heat source so the heats already being displaced with a slow roller now what we're gonna want to do just find the bones on this pork butt again perfect and we're gonna insert this now what we want to do is just insert this temp probe into the thickest part of the pork butt here but we want to make sure we don't actually hit the bone because that can impact the temperature reading so we've got one bone here the other bone coming out the other side and we've got this in the thickest part so now we're set we're just gonna close down the lid we're just gonna let this go for the full 12-hour cook all right it's the morning before we go check on the pork but we need to get some coffee we put this on last night around 11:30 we then sat with it for about another hour just to make sure our temp was really nailed down before going to sleep for the night so it's about 8:00 in the morning here now and you'll see we're just a touch over 220 and this is really help temperature almost all night long here and to show you now one of the things we want to test on this Kamado is just how accurate this temp gauge is here so we've got one temp probe in that's that great level and you'll see here see if we can get this read invisible to you 2:24 so it almost lines up exactly with where this dial is so we've you know through testing this and comparing overcooks we've really got a lot of faith here in this tap reading here on the dome now let's see what our before we open up the lid we've got an internal temp on our pork butt of 108 and so we've got a good cook that's happened overnight but we still got a ways to go we're shooting for an internal temp somewhere around 198 to 203 so now let's crack the lid and see how we're going just look at that so we don't have a bark forming yet but you can start to see that some of this fats rendering the cross hatchings that we had made are splitting and opening up we still have enough water in there pan down below so we're just gonna close the lid back down here and we're gonna let this go until we hit an internal temp of about 200 degrees Fahrenheit all right we're 18 hours into this cook we've just hit an internal temp of 196 this has really been the lazy man's pork butt we just put this on we've been checking the temp maybe once every 2 or 3 hours but we haven't really had to adjust everything or vents have been right on point so let's get this off and inside [Music] [Applause] this just smells absolutely incredible or you can tell when you pick it up this is super tender just look at that you can see the steam coming off it out here so let's get it inside for a better look so my nephew is gonna join us here and give you the honest review of this port but we've got it inside normally we put this in a cooler for about 90 minutes just to allow the juices to redistribute but it's dinner time and this is the lazy man's pork butt so we're just gonna skip that step and cam here again he's gonna give us the true taste test but what we're gonna do we're gonna take off this layer of fat on the top here and pork butt has enough fat spread throughout the inter muscular tissue that we don't really need this and normally we'd use a set of forks to break this apart but look at this this is just coming clean off the bone super tender super moist incredibly juicy and I think we're gonna be able to break this apart just using our hands of course we've got the heat-resistant gloves this is crazy hot right now all right we've brought in by nephew here to be the independent judge for the taste test so we've got this pork all shredded we're gonna give him a little piece to test I'm gonna take a little piece to test so why do you think him how would you rate this pulled pork is it good is it bad middle of the road why can I get 10 out of 9 so better than a perfect score you heard it here first you can do the lazy banned pork thigh and get a 10 out of 9 sports this is really good super easy low maintenance you got an awesome bark a good smoke ring incredibly moist just fall-off-the-bone tender so if you liked this video give it a like below consider subscribing and my nephew is looking to start a YouTube channel so if you have any ideas on what channel he should start leave it in the comments below because you'll seek him on the YouTube screen to come thanks for tuning in

Channel: BBQ and Bottles

Views: 45,063

Keywords: BBQ and Bottles, BBQandBottles, Pork Butt, Pork Shoulder, Easy Pork Butt, Easy Pork Shoulder, Lazymans Pork Butt, Pulled Pork, how to, how to smoke a pork butt, how to smoke a pork shoulder, kamado joe, how to somke a pork butt on a kamado joe, kamado joe classic III

Id: pYBPYcXF3ko

Length: 12min 53sec (773 seconds)

Published: Sat Jan 25 2020