No Time to Waste! Hot and Fast Pulled Pork on a Kamado Joe
For Those Days When You Just Don’t Have Enough Time
Introduction
Recently, I realized I hadn't shared a video on making pulled pork on the Big Joe, one of the first five cooks I recommend for new users. So, I decided to remedy that with a hot and fast approach to pulled pork, a bit different from my usual method. I used a 7 lb bone-in pork butt from Meat and Bone for this cook, aiming to complete it quickly due to the chilly 32°F weather and my late start around noon.
My Setup and Process
Fuel: I loaded up the Kamado Joe with Bare Mountain Hickory and a good amount of big block charcoal for a cook targeted at 300°F, higher than my usual low and slow range of 225°F.
Start-Up: I started my Kamado Joe with my GrillGun (save 10% with code “RUMANDCOOK”) from GrillBlazer. I highly recommended if you like saving time.
Water Pan: I placed a water pan at the back to add moisture without steaming the meat directly.
Seasoning: The pork was seasoned liberally with Yoder pork rub, offering a sweet taste with a hint of heat.
Probe Monitoring: I used the ChefTemp ProPlus (save 25% with code “RUMANDCOOK”)to monitor the internal temperature, aiming for a finish around 200°F to 205°F. Understanding that "feel" is more important than the temperature for doneness is important.
Pros
Efficiency: The hot and fast method significantly reduced cooking time without sacrificing too much on flavor or texture.
Convenience: Being able to set a higher temperature on the Kamado Joe allowed for a more hands-off approach, perfect for colder days or when starting the cook later in the day.
Flavor and Texture: Despite the quicker cook time, the pork butt turned out tender and flavorful, easily pulling apart.
Cons
Smoke Flavor: While the end product was delicious, it didn't capture as much of the smoke flavor as a traditional low and slow cook would. However, the trade-off for time was worth it.
Tips
Resting: Allowing the meat to rest for about 30 minutes before pulling helps retain its juiciness.
Sauce: Adding a bit of sauce after pulling the pork can enhance the flavor and compensate for the slightly less smoked flavor from the faster cook.
Probe to Feel: While internal temperature is a good guide, ensuring the meat probes like "warm peanut butter" is key to knowing it's done.
This cook confirmed that you can achieve excellent pulled pork on the Kamado Joe using a hot and fast method, making it a viable option when time is short. The ease and efficiency of this method, coupled with the satisfying end result, reinforce its place among the top recommendations for new and seasoned Kamado Joe users alike. If you're short on time but craving some delicious pulled pork, try this method – you won't be disappointed.
Thanks for watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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