Kamado Joe Boston Butt

greetings welcome back to the man cave for another episode of man cave meals uh today we're going to cook another Boston butt and I'm going to show you the technique that I've come up with that I like best for cooking Boston butts after cooking quite a few of these things uh and trying lots of different methods temperatures and techniques I've settled in on one that I really like and this is one I'm going to be using in the future uh most of the time unless I try unless I find some other uh technique or variation I want to try but this technique works really well I'm really happy with it and I want to share it with you guys so let's get started we're going to start out today with a bu that weighs 8 and 1/4 lb I am going to flip it over fat cap up I have not trimmed any of this fat cap I'm going to be keeping the fat cap I'm going to shake my rub on it this is uh my signature man cave pork rub that I made in the video last week I'll provide a link to this video uh here on the screen for you if you want to check out my rub recipe we're going to coat it liberally with this rub and as you can see I'm also not using any kind of binder I'm not using mustard or olive oil or anything so we're going to coat the entire butt and after we get a nice liberal coat on this Boston butt we're going to let it sit for about 30 minutes or so while we bring the grill up to temperature all righty I've been warming the grill up I've got lump charcoal here and some Peachwood for smoke we're going to set this butt fat cap down right in the middle of the grill and then I'm going to get my temperature probe down here in the middle of it away from the bone and we're going to cook this to 160° before we come back and we're going to be cooking at a temperature of 300° today so I'm going to close it up and we'll be back to have a look when we get to the 300° Mark we are at the 3 hour and 45 minute Mark here and we're up to 158 159° in this butt it's got a nice color to it so what we're going to do at this point is take our meat probe out I'm going to take this butt off the grill for a moment and then I'm going to meet you at the prep table okay what I've done here is taken one of my lasagna pans and lined it with foil we're going to set that butt right in the pan and I am going to pour in a little apple juice into the pan not a whole lot and then we are going to wrap this pan in foil and then we're going to set it back on the grill we're going to set the pan right back in the middle of the grill where we had it and get that foil around it real good it doesn't have to be sealed up perfectly tight but we're going to poke a little hole again in the foil and reinsert our meat probe and make sure we get it down about mid level in this meat and we'll let it continue to cook we are exactly 5 hours and 5 minutes into this cook and my temperature probe is reading 197 so we're going to pull it out and we're going to have a quick look here and take a few temperature readings and see what's going on inside the pan let's take a few temperature readings here and see where we are it's probing pretty good but I'm going to wrap this up and let it stay in here another 15 minutes or so and then we'll be back okay we pulled it off been on for 5 hours and 22 minutes to cook this uh 8 and 1/4 lb butt so now I'm going to take this guy out of the pan we're going to wrap it in foil and rest it for a couple hours and then we'll be back to pull it and taste it and see how it turned out okay we've rested this guy for about 2 hours and we're going to pull this bone out and then we're going to get started pulling this guy apart and that's exactly what you want to see that Bone's going to come out nice and clean so we'll grab a couple of forks here and start tearing into this guy and see how it just pulls apart we got a really nice looking Smoke Ring here in fact let me get a knife we'll slice down in it where we can get a look at that let me get it in the light here where we can have a look at that smoke ring that looks pretty nice yeah we got nice good smoke penetration so we're just going to take a couple of forks and pull this meat apart and I'm going to pull it and we're going to bag it up make sandwiches out of it so until next time man cave meals

Channel: Kamado Joe

Views: 217,334

Keywords: kamado joe, kamado, big joe, classic, ceramic, grill, smoker, boston butt, pulled pork, barbecue, bbq, recipe, big green egg, primo, grill dome

Id: 53MTIXPa3OA

Length: 6min 8sec (368 seconds)

Published: Fri Oct 18 2013