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. Head to for $20 off your first three bags!
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
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Did SDB mention how large that cut was?
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.
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
I’ve benefited immeasurably from your YouTube videos, but would suggest a contest between fat side up vs fat side down on a pork shoulder on a Kamado. I followed your advice to put fat side up, and it took much longer to cook, resulting with a flavorful crust on a layer of inedible fat on top. No bark on bottom thanks to the boat, and a flavorful bark on a layer of inedible fat on top.
James… Great vid as always. In your brisket vid you let the brisket rest a bit before you FTC it so it won’t overcook. If you FTC the pork butt immediately after taking it off the grill doesn’t it overcook?
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
James – wondering if you trimmed any of the fat cap off the roast before scoring and dry brining
Big fan! Sorry quick question! What is the longest period i can rest the pork for so i can joetisserie something else while it rest?
Instead of using deflector plates, (mostly because I don't have two), has anyone just wrapped one of the grates with heavy foil? Would it still work?
Two Things:
1) It was never clear what temp we are looking for?
2) How does the cook time vary by size/weight of the pork?
So I just got my first Kamado grill and I have the JR. Question about when I know its done via temperature is it done at 170 degrees or when the probe goes in smoothly? when you used your hand held thermometer it was reading over 200 but I would have taken it off at 170? is that because your meater probe is more accurate than the hand held one? is it more about feel than actual temperature?
Those temperature sensors does not provide internal meat temperatures ? just dome temp ?
Great video thank you.
By the way, Worcestershire is pronounced as 'wooster-sheer'
Hey James, have you ever experienced “the stall” on your cooks? Smoked a pork butt yesterday and I feel like mine stalled at 158 for a couple of hours
"That color smells awesome!" 🤔
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.
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.
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
Hi James, I was just wondering how often do you spray the apple cider vinegar during the cook?
I don't have a puzza stone for my classic 2.. would 2 soapstones work?
Outstanding content and presentation… I learned so much… Thank you… Worcestershire sauce is pronounced wuss- tuh-shuh if that makes sense…
Pronounced "woos-TER-sherr"(!)
Thanks for a great video James!
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.
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 ??
Will be following your excellent advice next week when cooking for a street party. Thanks
When following the smoking directions, do people shoot for the Kamado Joe dome temperature or the Meater ambient temperature??
These are at least 20 degrees apart for me…
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?
James, I love these videos. Can you PLEASE pin the smoking cliff notes version to the top of the comments?
I watch the videos, but I find I have to rewatch and speed through the videos, just to capture some of the basics. TBH. It gets tiring…and makes me want to jump to standard google recipe, even after watching your great videos.
ie. External and internal target temps and times, before, with and after boats…
Thank you for considering!
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?
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!
Any chance you can do this again but on a classic 3.. really struggling getting it to go right here in the UK.. certainly can’t get brisket anywhere like you using a double in direct as the uk charcoal doesn’t seem to last!.. tried following you on this video and my pork turned out horrid!!
Did I miss something? How long did this total cook take?
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!
the code doesn't seem to work for the CSP black nitrile gloves?
Doing my first KJ cook today and it’s a pork shoulder. Experiencing white smoke an hour after lighting the fire. I followed all of your instructions but am a little worried.
When setting up your Meater: Did you use two different probes? One for the 170 target and one for the 200? Or how did you restart your cook once you reached the 170 temperature to keep your notes?
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!
Thank you!
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.
Amazing 101, just picked up my shoulder/butt to dry brine tonight ready got tomorrow’s cook!
Also, I’m English – you can phonetically pronounce Worcestershire as “wuss-terr-shear” or, just “wuss-ter” sauce 😎👍🏼
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
Where do you get those little pans with the rack that perfectly fits it for doing your dry brine? Looked in the description and didn't see it.
Thank you for this compilation video. This is a great "one-stop" for all things Kamado Pulled Pork.
How often do you suggest spraying and what ratio of apple cider/water Smoking Dad BBQ or any fellow Komodo Joe’s…?
Can the double indirect method be achieved on a classic 2 and a solo roller? If so, how?
Fogo!
Love your videos. I have a question about bone in versus boneless, does the cooking time change much?