Kamado Joe pulled pork. Can NEW TOYS improve a low & slow pulled pork on the Kamado Joe Jr? SDBBQ

hey i'm james from smoking dad barbecue and today we are making some amazing pulled pork using a pork picnic roast and to get ready for this i'm going to take you back in time to yesterday when we prepared our pork picnic as well as show you how we're going to set up our kamado joe jr now why are we cooking on the kamado joe jr today well a few of you have noticed some new toys starting to show up on the junior and i can't wait to do a bit of a deeper dive on them as well as just showcase the versatility of the joe jr for cooking an eight pound pulled pork roast okay so let's go through some of the new toys that we've got for our junior so the first one i'm actually not going to use today and you can actually see is brand new now i have used this before on my other grills and i absolutely loved it it's an accessory from smokeware that adds dual level swivel capacity now it doesn't fit great if we're going to use the heat deflector so i definitely wouldn't be using it for a low and slow indirect but it is amazing when you want to do something like chicken wings and you need just a little bit more capacity on your joe jr it also fits the big green egg mini max and small which is actually the last time that i bought one of these and loved it so we're not going to use that today but i did want to show you something that we'll have in a future video uh what we will be using is as per normal our kickash basket and we're gonna go ahead and place some wood chunks right on the bottom of that before we add our charcoal as well today we will be using a drip pan let me just go ahead and grab that i also ordered the smokeware drip pan and i love this size pan because it does two things really well for me it fits the joe junior heat deflector perfectly it doesn't impede with any of the airflow around it plus as an added bonus it fits just barely but it fits on our x accessory ring for the kamado joe classic and this helps provide great protection when using the slow roller because i can hold it up a level on the divide and conquer rack and not have that those fat drippings be superheated and start to smoke and impede the flavor and the smoke profile that we're actually going after so we're definitely going to be using that and the one that you keen eye observers have noticed the whole time is this vent cap so something that throws a lot of people for a loop when they're first learning to smoke is how to control your event settings and commodo joe did an amazing job on the newer classics and big joes with the control tower top as it solves this problem that i'm about to show you which is when you have your vent setting let's say we have it with a little bit of air and you open your dome you hear that click and now that space that we had is gone and sometimes even the top daisy wheel will move now you can make it a little bit easier for you if you go ahead and rotate it so that the set screw is facing the dial and your commodore joe logo is to the side that way you know that prevents this from moving because it's now hinged on the same axis but it still can throw you for a bit of a loop and so that's one of the things i love about the control tower top is it absolutely solves for movement of our temp settings as well as adds some great weather protection when it rains okay so we'll just go ahead and install our vent cap just like so and this is the max airflow position which i found we don't need on the junior because this is more than enough air and i don't think you can quite see in the camera we have three of these all around the joe and so some of the benefits of this besides the ones i already covered in terms of you know no movement when we open and close the dome we gain weather protection but there's also significantly more air capacity from these three holes than what we got from our daisy wheel and so there's really only two variables in cooking on a kamado is your fuel too much too little the right amount and airflow is are we getting good air flow and that is it for controlling fire so when we add things like the kick ash basket at the bottom here of our grid we're adding better air flow in the bottom and when we do something like this on the top vent where we have better airflow we are adding uh significantly more flexibility in terms of how stable it is and easy to control our grill so let's go ahead and set up for today's fire okay so as i mentioned we've already got our wood chunks here on the bottom for wood i'm going to be using cherry today and on the junior we want to go with a much much smaller piece of wood so this is you know kind of the size of your thumb versus a giant log that won't burn very well in the junior and i'm trying to have them spaced out on the bottom basket where they're not touching one another and that'll just allow us to get some great smoldering smoke from our charcoal on top of it let's go ahead and pour some charcoal in okay so as you saw there in fast forward what i was trying to do on the junior in particular is i like to try and light that fire as much as we can sort of straight down the middle so that way it has room to move around and often works its way towards the back and so what we're going to do is we're going to leave the bottom vent open top vent in the open position here until we start to build some temperature in our dome and since we're going to be smoking today around 250 degrees or so i'm going to wait until i see 250 degrees which i see already that's just a bit of a false positive because that's the fire that we just lit coming up and you know just kissing the outside of this thermometer which is making it read 250 but the dome is completely cool to the touch so i'm going to wait till we get two things seeing 250 as well as some heat in the dome and then we'll go ahead and install our deflector plates and start to adjust our vent settings we've got some work to do to season up this pork picnic while this comes up to temperature let's go inside and get that ready to go so i'm going to start off by making a couple incisions just so that there's a little bit more surface area to form some bark and get a little bit of a nice texture when we bite into our pulled pork later on today i'm using yellow mustard as a binder and fogo black as a rub and then after we get our picnic roast all seasoned up i'm going to go ahead and slide in our meter probe to keep track of today's cook just make sure to avoid the bone when you slide that in as that can give you a false reading so where this is landing our junior is a lean mean air breathing machine and it's been rocking this cook for about eight hours already what's that don't believe me wanna take a look how do you like them apples let me move the camera a little closer oh i like the sounds of that let's check that out so we got our smokeware drip pan in action our meter probe has been keeping this cook in check all day you want to talk about great bark look at that just past the scratch test it's not coming off feels amazing so i haven't sprayed this or wrapped it we're just letting it ride low and slow all day and i could not be more excited anyways if we're looking we're not cooking so let me go ahead and close this dome all right i promise it hasn't been as long as the daylight suggests that's just fall here in canada let me bring the camera a little bit closer so you can check out the probe feel that i'm describing and so we're looking for is not a specific temperature more just how our probe feels what i'm looking for is if we took our thermapen here and we just probed a jar of peanut butter that's exactly what i want our pork picnic to feel like i don't want to go much softer than that if we were to downgrade from peanut butter to say just warm room temperature butter what that would start to do is be a little bit mushy feel so this i think is the perfect temperature for getting a great shred but at the same time still having a little bit of texture to it and preserving our bark so come a little closer i'll show you what we've got and we'll go ahead and start to pull this apart and do a little bit of a taste test all right time for my favorite part of the night the taste test and i can already tell from shredding this that our low and slow method has worked amazing so this has no sauce so normally what we would do is just whip up a bit of a north carolina vinegar based pulled pork sauce mix it in shred it and serve it so this is just coming right off the bone on the plate ran back outside ready to share with you how we did so i'm excited to try it let's get in there a little bit of our bark as well some of that shred [Music] um i'm sorry for that little moment of ecstasy but that's incredible incredible well worth the more than 12 hours wait for this amazing so low and slow no wrap we didn't even spray this we just let it ride all day and so what's hitting me first of all just a touch of that salt so again we dry brine this it's got not overbearing by any means it's got that salt profile and i think when we cut it with a bit of that vinegar uh north carolina sauce it'll even pop more than it already is which is hard to believe and then that rub that we've got on the side just adds some of that garlic and a little bit of pepper flavor it's really coming through now if you didn't know already the binders you rarely ever taste your binder the only time i've ever had it is if we go crazy hot sauce so if you go instead of something like a frank's or buffalo sauce and you go for like a mega death hot sauce that you will taste but in normal you don't taste your binder it just adds a little bit of something on the back of your tongue you'll never place it whether it was mustard or olive oil or a little hot sauce or duck fat spray so i tend to like olive oil in fat based sprays for leaner cuts than a pulled pork something like a brisket or a chuck roast is really really good when i'm doing a fattier cut something like a pulled pork i tend to avoid the olive oils or the duck fat sprays and instead i prefer something like a mustard or a hot sauce anyways i hope you really enjoyed today's video because i'm really going to enjoy today's dinner and if you did please go ahead and smash that like button and hit subscribe to catch future videos until then i'm james from spokane barbecue signing off and remember don't be afraid to fire it up oh boy yep [Music]

Channel: Smoking Dad BBQ

Views: 21,181

Rating: 4.8785424 out of 5

Keywords: Kamado joe pulled pork, kamado joe jr pulled pork, kamado joe boston butt, kamado joe pork picnic, kamado joe, kamado joe jr, smokeware, kamado joe jr smokeware, smokeware chimney cap, smokeware drip pan, kamado joe jr accessories, smoking dad bbq, kamado joe pulled pork recipe, low and slow pulled pork kamado joe, kamado joe junior pulled pork, big green egg minimax pulled pork, big green egg minimax smokeware, big green egg, kamado joe jr upgrades, kamado joe jr smoke

Id: o9o7MLtsblw

Length: 11min 24sec (684 seconds)

Published: Thu Oct 22 2020