The Biggest Pork Butt I have Seen! Pulled Pork on the Komodo Kamado
Check Out That Bark!
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Introduction
Today was an exciting day for BBQ as I fired up my 32-inch Komodo Kamado for the first time in over a year, aiming to tackle a massive pulled pork project. I wanted this comeback to be significant, so I initially thought about going with a large steak but ultimately decided on something grander—a 13 lb bone-in pork shoulder from Meat N’ Bone (save 10% on first order with code: RUMANDCOOK). It's the biggest pork butt I've ever handled and promised to be a thrilling challenge.
Preparation and Seasoning
Early in the morning, I prepared the pork shoulder by trimming unnecessary fat and veins, then liberally applied a heavy coat of Yoder Smokers' pork rub. To ensure the seasoning penetrated deep into the meat, I scored the fat cap extensively. After seasoning, I wrapped the pork back up and placed it in the fridge, allowing the flavors to meld together.
Setting Up the Smoker
For the smoking setup, I cleaned and prepped my Komodo Kamado, emphasizing the smoker's adjustable fire basket system, which is crucial for controlling the cooking temperature. I opted for high-quality lump charcoal and added Bear Mountain Hickory chunks for a deep, smoky flavor. The importance of using dense, high-quality charcoal cannot be overstated—it provides a long, consistent burn essential for extensive cooking sessions like this one.
Mid-Cook Challenges and Solutions
About halfway through the cooking process, I encountered an unexpected issue—my charcoal burned through quicker than anticipated. I was using my ChefsTemp ProTemp Plus (save 25% with code: RUMANDCOOK) and saw the drop on my phone. Fortunately, it was an easy fix. I replenished the charcoal and used a grill gun to quickly get the temperatures back up, ensuring the pork continued to cook perfectly.
The Rewarding Finish
After roughly 11 hours of cooking and an overnight rest in the oven at low heat, the pork reached an ideal level of tenderness and flavor, developing a beautiful dark crust similar to brisket bark. The meat was incredibly juicy and flavorful, effortlessly pulling apart and revealing succulent layers that were a hit with everyone who tried it.
Conclusion
This cooking session not only marked the return of my Komodo Kamado into regular use but also reinforced several BBQ fundamentals: the importance of quality ingredients, precise preparation, and patient, controlled cooking. Whether you’re a seasoned pitmaster or just enjoy weekend grilling, remember that great BBQ is part art, part science, and all about enjoying the process.
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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