Battle of the Butts - Yoder vs the Komodo Kamado
Make no butts about it, I love some smoked pulled pork. It's time for Battle of the butts! In this video I put the Yoder Pellet Grill vs the Komodo Kamado and we make some smoked pulled pork.
Who doesn’t like pulled pork? In this video we have two Berkshire Boston Butts and I cook them until the bone pulls out clean and meat falls a part.
It all starts with a quality piece of meat.
Berkshire pork has more flavor, is more tender, and costs more than traditional pork. In my opinion it is well worth it! Many people are more than happy to spend $5 on a cup of coffee, but when it comes to meat they buy cheap meat and it really compromises your results.
The Setup
Yoder YS640s at 250F running hickory pellets, top rack
Komodo Kamado grate temp at 250F, hickory wood
Seasoned with Grill Mates Memphis Pit Rub and a yellow mustard binder
Spray every hour with a 50/50 mix of Apple Cider vinegar and water + 1 shot of rum
Cooked until internal temp of meat hits 160
Wrap tightly in foil until meat hits 204
Let rest 5-10 minutes (doesn’t need to rest long)
Pull bone and shred
Results
Pork turned out great, took it to the office and the team loved it. Make sure you shred it and mix all the juices back into the meat!
Thanks for watching
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If there is something you would like to see cooked in a future episode, please leave a comment on the video or send me an email.
