If A Texas BBQ Joint Used Kamado Joe’s As Part Of Their Service, THIS Is What They’d Do Differently Than Us Backyard BBQ Enthusiasts!
Texas BBQ joints like Goldees and BAR-A-BBQ have revealed some of their secrets in recent interviews and I haven’t seen anyone try adapting them to a Kamado, so today I am preparing and smoking 6 pork butts on my Kamado Joe the way I imagine a top Texas BBQ joint would if they were using Kamados as part of their food service.
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Chapters
00:00 – What if Texas BBQ Joints Used Kamados?
01:29 – Secret 1
05:57 – Secret 2
09:16 – Secret 3
10:22 – Pork prep and seasoning
11:12 – Grill setup for the Texas smoke secret in a Kamado
18:23 – Results & Taste Test
#kamado #kamadojoe #pulledpork
@KamadoJoeGrills
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37 Comments
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Where are the videos about your Lone Star Santa Maria grill?
Did a search of your channel for "Lone" "Santa" etc and got no good hits.
Do you ship your double indirect method book to the uk?
Do you ship your double indirect method book to the uk? Could really do with the help for my Joe junior am happy to pay for the extra shipping!
Do you think child smoking like this would be good for ribs?
Don't waste 2 hours on church. There's no sky fairy listening to you.
Plus you aren't going to give people botulism by keeping at 150. The worry with pork is trichinosis and that's killed at 160+ for 15-20 minutes.
Wait, how are you gonna insinuate that people who give positive reviews of Camp Chef smokers are just recipients of the “money train” just bc you disagree when the Komodo Joe is pretty much the same price?
Great video – I always appreciate the detail you put into showing each step. Super easy to follow and makes it really repeatable. Keep it up!
How does double indirect burn more fuel? And give more flavour? Not grasping this part..if your not using more smoking wood should be same smoke flavour
Dude is doing the lords BBQ work lol
Great video. Would have to try this on a brisket.
James, great video comparison. Can you do something similar on how to do classic Carolina open pit style BBQ on a backyard cooker? It's a really different flavor compared to Texas smoker style cooking. Would love to be able to replicate the flavor and texture of classic chopped BBQ. It has a firmer texture than pulled which I find to be too mushy for my tastes.
Loved the longer video, keep them coming!! I’ve never thought about cold smoking the meat. Do you have to put ice in the grill to keep the meat out of the danger zone while it just sits in the smoke for 2 hours?
Great video! Always learning from you! I used a double indirect setup yesterday on my Weber Jumbo Joe portable to make pizza. Had a spacer between the stones to keep from burning the crust. Top cooked great with pepperoni reaching up. Delicious!
James, I think you do an extremely good job here at explaining how to get the most out of a smoker. There's a lot here to absorb, even though you've talked about a lot of these ideas in your past videos. Very cool!
Looks amazing, I’ll definitely be trying this.
Have you tried shredding the pork before the long hold? Those butts look great and wish I able to go to your church for that dinner. I tried the smoke tube in my GE trying to create smoked cheese. I didn't like the flavor of the cheese, maybe I smoked too long and will try again this fall. You must have a large Ref too, there is no way I could get 6 butts in my refrigerator. I love all the details you provide in your videos, as they are helping me remember how to smoke after 2.5 years being away from my smoker.
Wow- A to Z tutorial on bbq cooking- and from a Canadian no less! Well done again!!!
You really need a Komodo Kamado! I thought about a KJ but the size was too small. Email Dennis. He will hook you up. Hopefully 😂
I was unclear where and when you added the pellet tube.
I'm definitely going to be trying the cold smoke to get more out of my Akorn! Noticed you didn’t do a water pan between deflector plates like in past videos. Is that something you've abandoned, or just ran out of space?
Great work, great video. Perhaps sometime you could run a comparison between smoke tube using pellets, vs smoke cage using wood chips, vs wood chunks. Unrelated to this, if one is on a time crunch to make hot and fast pulled pork, smoke pork lard on a sheet pan, then mix the desired amount of lard into the pulled pork. I always have smoked lard and tallow handy for all sorts of applications, best of all over indoor cooked steaks.
So would you have had more room on the big Joe 3 ? Everything you know now , if you needed to be able to cook 6 to 12 pork buts at a time 6 times a year or more would you buy 2 Kamado big joe 3 ‘s , 2 of the new Primo XXL’s or 2 XL Big Green Eggs. I just don’t know if I could do double indirect on the Primo XXL or the big green egg XL’s .
Something just hit…..no bone? I ALWAYS cook bone in. I think anything taste better if you cook with the bone in. That’s one reason we keep our Sams club membership. Costco is no bone and I’ve cooked one but won’t bother again .
Komodo Kamado have a dedicated port and machine for cold smoking, not to mention the sealed fire basket for more airflow. One of these days maybe.
Anyone know what that gadget in the Joe Jr is?
Different topic but building an outdoor kitchen – what is the optimum height for the base of my KJ Classic 3 off the floor?
Great video! For the hot hold in your oven, are you covering everything with foil or leaving it open on top?
Also – how are you doing the cold smoke? Meat straight from the fridge to the kamado? You don't need Ice or anything to keep the temp of the meat safe?
Hi James, I really enjoy your videos, and I like seeing all your tests. I’m not being critical of you when I bring this up, and I am not assuming any intention on your part. It seemed like you took a shot at Brad and/or Jeremy for potentially being biased in their review of the Woodwind Pro. Again, I’m not saying you intended to do so, but your comment about the money truck caught me off guard.
Now, I don’t know them personally. I don’t know how much if any they have been paid by Camp Chef. But, from watching many of their videos, they seem to try their best to remain unbiased to me. In the video in question, Brad was even blindfolded while trying them. Just because they reached a different conclusion than you did doesn’t mean they’re biased or lying about their results.
If you honestly think their review was biased and paid for by Camp Chef, then absolutely call that out. If you don’t think that, you might want to consider looking at your phrasing a bit more so that people don’t take it the wrong way.
Anyway, I enjoyed the video! Keep up the good work!
What temp do you do the foil boat? Also, what did you do with the butter?
Hi James. This was the first video of yours that I just couldn't get past the first 10 minutes. You lost me with the complexity of your reverse timing schedule and multiple cooker techniques. Still a huge fan (and a thumbs up to help with the algorithm) and look forward to your next video.
I've got a hack for you if you want it I've always found it hard to put the defector plates on the fire basket you now when you been have to balance them on those little bars if you put on heavy duty wire rope clips they fit great and it gives you just enough space to put the defector plate on 😊
Yes; I have found adding multiple pork butts to my WSM adds more time . I didn't really understand it until about the 3rd time though (slow learner!). I was use to doing just one butt at home and that work back time. Then when I do 2 larger ones for our camping group it was taking several hours longer. I was having to wrap them in aluminum tray, and kick up the heat for the last 2 hours and a very short rest to have them done in time for dinner. I've had the same issues / results with a pellet tube as well.
Okay, that was impressive. I've had a smoke tube for a couple of years and I haven't used it yet. You just convinced me.
Awesome video as always! How do you tie them? Do you think this helped? Would you have tied if you weren't cramped for space with the 6 butts?
I really like the bbq content that an average joe can relate to with equipment people have in their backyard.
Hey James, I’m having trouble getting and keeping my temps low in the 200-250 range. What am I doing wrong? Do I have too many coals lit? Do I need to put my Joe in the shade? Thanks for the feedback and/or link to another video of yours
FIRST!