Pulled Pork Hot & Fast - Save The Time - Kamado Joe Junior Boston Butt

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Pulled Pork Hot & Fast - Save The Time - Kamado Joe Junior Boston Butt

Рет қаралды 7,259

Bartlow's BBQ

Күн бұрын

Пікірлер: 38

@user-mb2hu8nv8q 2 ай бұрын

great vid

@BartlowsBBQ 2 ай бұрын

thank you!

@scottpost6741 2 жыл бұрын

Another great cook Scott. I might have to give this foil boat a shot. Thanks for sharing!

@BartlowsBBQ 2 жыл бұрын

Thank you so much, Scott! Yeah, I'm finding it's helping with protecting the bottom but still helping with bark formation.

@RhubarbAndCod 2 жыл бұрын

That's it Scott! The next pulled pork we're doing, we're doing this one! That's a beautiful cook. It comes out completely perfect. I keep hearing the probe should tell you not only temperature but also texture when you use it, which is a technique I love. Thank you for this great video!

@BartlowsBBQ 2 жыл бұрын

Thank you so much. No doubt one of my favorites and look forward to hearing how you like it. Yeah...prob tenderness is a great way to go!

@BackyardSmoke614 2 жыл бұрын

Awesome cook man Pulled pork is my favorite to cook and you did it justice. Keep up the goof work

@BartlowsBBQ 2 жыл бұрын

Thank you my friend! One of my favorites!

@TheTopperChef 2 жыл бұрын

Wow, this looks amazing! Very delicious, thanks for sharing.

@BartlowsBBQ 2 жыл бұрын

Thank you so much! Such a delicious meal!

@FOGOcharcoal 2 жыл бұрын

Great stuff Scott, I love doing turbo butts. I hope you had a Happy Birthday my man.

@BartlowsBBQ 2 жыл бұрын

Thank you so much, always great to cook it turbo mode. Thank you so much, I had a great birthday!

@NoBSEateries 2 жыл бұрын

Looks fantastic. The pulled pork turned out great! -S

@BartlowsBBQ 2 жыл бұрын

Thank you so much. It was delicious!

@CasksnQue 2 жыл бұрын

Great video! Editing is really good! Impressive

@BartlowsBBQ 2 жыл бұрын

Thank you so much! I appreciate you watching and noticing the details!

@CasksnQue 2 жыл бұрын

@@BartlowsBBQ sure thing!

@bobbicatton 2 жыл бұрын

Looks like the foil boat worked great👍

@BartlowsBBQ 2 жыл бұрын

Absolutely, did great!

@craigmellott6339 2 жыл бұрын

Excellent video and as a KJ newbie appreciate the details

@BartlowsBBQ 2 жыл бұрын

Thank you so much! I'm glad it was helpful and welcome to Team Red!

@SmokingDadBBQ 2 жыл бұрын

Smell o vision is a real thing 😂

@BartlowsBBQ 2 жыл бұрын

💯 so real! 🤣

@PepperPrincess 2 жыл бұрын

LOOKS AMAZZZING🤩🤩🤩

@BartlowsBBQ 2 жыл бұрын

Thank you 🙌🏻

@CuffNStuffBBQ 2 жыл бұрын

Looking at the cooker thank for the video !

@BartlowsBBQ 2 жыл бұрын

You bet, the joe junior is a great smoker!

@PepperPrincess 2 жыл бұрын

BOMB BOMB🔥🔥🔥

@BartlowsBBQ 2 жыл бұрын

Thanks, it tasted great!

@k-daddy5598 2 жыл бұрын

Cooked one last week in the Jr… everything but the boat and a 250 temp… so good. Is that a factory probe or your own customization? Thanks for all the videos.

@BartlowsBBQ 2 жыл бұрын

Thank you so much. I used MeatStick wireless thermometer!

@k-daddy5598 2 жыл бұрын

I was referring to the probe tip on your Thermapen @5:43.

@BartlowsBBQ 2 жыл бұрын

@@k-daddy5598 Oh gotcha....factory one but had a little accident to the tip but still working properly so I'm still using that in addition to the MeatStick!

@russ320 2 жыл бұрын

I just tried my 1st Boston Butt but on my new Joe Jr. It was horrible. Ok I need help. The butt was a bone in 4.4lb from a good meat market ( not Walmart or a grocery store). I took it out of the frig the next day and let it sit for a hour. Trimmed excess fat and trimmings. Then I rubbed mustard on it . Then sprinkle a Butt rub all over to real good. While I was doing all this I fired up the Jr with ratio of 90 charcoal to 10 Hickory. It immediately started fast and got out of control to 400 dogs. Then I started trying to get it back down to 300 degs. I found out it is hard to get it down to the 220-250 deg without it going out and blowing air with a hair dryer in it to get it back going. Anyway, using a Meater probe, I chased air temperature to try and maintain it around 330-280 rollercoaster. The meater temp steady started rising to 160 after 2:35 min. Pulled and sprayed some Apple juice on it and wrapped in Pink Butchers paper. Then put back on the gill. Reinstall the Meater probe. The meater started back at 155deg and after 50 min it got to 190 on the meater. Chasing the air temp again in this cycle from 236 to 338 to 212 back to 299 legs when I pulled it. I wasn't too happy with the final Meter temperature so I put back on the grill and went from 174 dogs to 202 dogs on the meater in 46 min. When I got the thing out it not only looked like the Griswold Christmas Turkey but it was very tough and would not break apart easy with my hands. Wife would not eat it. I tried but chunked it. Trying to figure out what went wrong and my wife is on my case. Any suggestions?

@BartlowsBBQ 2 жыл бұрын

Congrats on your joe junior and sorry to hear about the frustrating cook. I always tell people "you have to go through the process of making bad bbq before making great bbq." It's part of the journey....we all have been there. A few things....make sure you are using only lump charcoal and simply adding 1-2 wood chunks as you are building your fire. Get high quality lump. Try post oak or pecan. Heck even do it with out wood as you are learning the Kamado Joe. Try buying a larger boston butt. A 4 pound butt will shrink as you cook & loose moisture. Sometimes if I'm buying small bbq protein I'll inject the butt. There are different opinions but try either foil boat when it's time to wrap...helps with bark but protects bottom. Or, even go no wrap. Also, one of the biggest things is letting your pork butt rest for at least one hour to allow all the juiciness to get redistributed into the meat. Vs immediately shredding and loosing all the juiciness. Also, cook to internal temp not time. It sounds like it wasn't ready. You want to make sure it's what you call "prob tender" before you rest.

@russ320 2 жыл бұрын

@@BartlowsBBQ Yes . I used Kamando lump Charcoal with that ratio. Next time will use Oak instead of Hickory but that was all I had. Don't know if that would have made a difference. The smaller butt at 4.4 lb would have been more then plenty for the wife and I with plenty of left overs. The injection sounds like a good idea for the dryness. I like the foil boat idea. Seem to me the liquids did not hold up in the Pink Butchers paper as well. I did let it rest for about 1:30 min wrapped in towels and in a cooler. Mine sure did not look or feel like yours and breaking apart easy. Mine was bone in. Don't know if that makes a difference. Anyway thanks for the info and I will try again.