Kamado Joe | Boston Butts

hey Joe fans I'm John Setzler welcome back to the Quemado Joe Cooking Channel we have a beautiful day here today and I'm going to fire up the Big Joe and we're going to cook a couple of big Boston butts so let's get started I've got a full load of charcoal in the firebox of our big joke here and I've got one Kamado joke firestarter cube right down here in the middle I've got it very kind of deep in there I'm going to light that guy up and we're going to let this burn with the lid open for about ten minutes okay now that we've got our fire going I'm going to set my heat deflectors in the lower position on the divide-and-conquer flexible cooking system down in the very bottom position and next I'm going to set my accessory rack in the low position and I'm going to set a rather large drip pan right on our accessory right and then I'm going to set each half of the grill right up on top here I like using a drip pan when I'm cooking Boston butts and briskets to help keep that excessive amount of grease out of the grill so now we're going to close this grill up and let the temperature come up to about 275 in order to achieve 275 on the big gear I'm going to close the bottom vent to where it's open about one inch and on the top vent I'm going to close the slider all the way and until I get close to 275 or so I'm going to leave the Daisy wheel fully open and as we start approaching that temperature I'm going to close it down until we get it settled in right at about 275 degrees while our Jo is warming up we are going to make an injection for these butts and I am making a recipe here it's big enough for two butts since that's what we're doing I'm starting out with one cup of sugar 3 tablespoons of salt 3 cups of apple juice 1 cup of pineapple juice and about a tablespoon 1 to 2 tablespoons of hot sauce and I'm just happening to use Tabasco Chipotle here for this and then I'm going to take my whisk and get all that sugar and salt dissolve I'm just going to set this aside until we're ready to inject it into our meat okay while our grills still warming up we're going to start putting our injection into this meat we're going to inject about every inch or so and we are going to get all of that injection into the butt so you're looking at roughly 2 cups of injection per butt so you just start working that in until you get it all there after we get all of our injection in it's time to coat these guys with a nice liberal coat of barbecue rub I am using one of my homemade rubs here on this and I will give you a link in the video description to the recipe for for this homemade rub or you can use your favorite rub or any of the Kamado Joe rubs as well so we're going to get a nice liberal coat on this all the way around on all sides and after we get a good coat of rub all over both of these butts we're going to let these guys sit here for 15 or 20 more minutes until our grill gets up to temperature and then we'll be back okay our grill temps coming up to about 250 we're not quite to where we want to be yet I've got some nice smoke rolling off of that peach word we put on there so I'm going to take each of these butts we're looking at about 8 pounds apiece here I'm going to set them right in the middle of the grill right over my drip pan and we're going to close the lid up on this thing and let the temperature continue to come up like I said I'll shoot for 275 so we're going to be cooking these guys between 275 and 300 degrees today so we'll be back in several hours to have a look and we will start our timer all righty we've been cooking along here for just a little over five hours these butts are looking really nice I'm going to check the temperature here that one's up about oh we're going to call it 175 and this one is proven about 168 so the Bark's formed pretty well on there so I'm going to show you what I'm going to do next on these what I'm going to do at this point is I'm going to drizzle a little agave nectar on the tops of these things I'm not going to coat them with brown sugar I'm just going to drizzle them lightly with this agave nectar and I'm not going to foil these like you would do it traditionally but I am going to tempt them with foil this is a little different than what a lot of people do I'm just going to lay the foil right over the top of those just like that and we're going to let them continue to cook okay guys we've been going here for about seven and a half hours and I've got one of these I think it's about ready to come off this this one on the right here is really proving tender and it's looking like it's about ready so I'm going to take this one off we're going to double wrap it in foil and I'm going to put it in my cooler to let it rest and we'll be back shortly to get the other one off the other one's not quite ready yet okay we are seven hours and 50 minutes into this Cup and I believe these guys are ready man this second one is probing very nicely it's up to almost 200 degrees and we're going to take this one off we're going to double wrap it as well and we're going to put it in the cooler and we're going to let it rest for about an hour so before we come back to cut into these guys and look and see what we've actually got so we will be back okay he's got the bit arresting for about an hour so I'm ready to pull one of these open here and let's dig in there and take a look see what that meat looks like first thing I'm going to do is just kind of slice that work comes right off man smells outstanding - we're gonna slice right down in there and see if you can see that let's assume it a little tighter okay we'll get in there just a little closer you can see how tender how moist this is it's really got a beautiful color to it I'm going to take this and we're going to pull it apart and then we're going to have a taste I have dumped that out directly into my pan and I'm just going to use my meat rates and we're going to tear this apart I'm going to give you a quick peek here at a nice piece where you can see the smoke ring in this piece you know you got a nice deep smoke ring in this meat it's absolutely beautiful when therefore it looks like pulled apart so I'm going to dip a little bit of this out on a little plate we'll have a taste okay one of the first things I like to do is taste a little piece that's heavy on the ball mmm that's outstanding the bar is directly related to the rub choices you make on here on highly recommend trying this rub recipe like I said check my video description I'll have a link to that rub recipe so now let's have a little taste of just the meat itself folks it's absolutely delicious the injection that we put in here brings a really nice flavor and moistness to this meat and I'll Boston but like we've done here is really hard to mess up unless you undercook it or overcook it you're going to look for target temperatures of this meat anywhere between 195 and 205 degrees internally you want it to be what they call probe tender when you stick that thermometer in there to check the temperature of that meat that thermometer should slide in there with little to no resistance if you feel any resistance in there it's probably not ready yet you need to be patient with it let it finish up join us on facebook facebook.com slash and modern Joan follow us on Twitter at Kamado Joe and until next time this is John Sedlar with come out of jail cooking stoned

Channel: Kamado Joe

Views: 206,606

Rating: 4.8341012 out of 5

Keywords: kamado joe, kamado, grill, barbecue, smoker, ceramic, charcoal, boston butt, pulled pork, bbq, shoulder, pork, smoked, recipe, rub, dry rub, big green egg, primo grill, vision grill, grill dome, Barbecue Grill (Culinary Tool)

Id: WWNFDmHCxH8

Length: 9min 18sec (558 seconds)

Published: Thu May 14 2015