UPDATED method with ALL my latest tips and tricks in 1 video BELOW: Pulled pork - ruclips.net/video/PNOwc3vdkxU/видео.html Brisket - ruclips.net/video/1KB3PQy-Dn4/видео.html Steak - ruclips.net/video/P1kbjad7M4U/видео.html Ribs - ruclips.net/video/8_Dr7CtiRxM/видео.html Chicken - ruclips.net/video/_YuE6-MzhGo/видео.html
I have tried different ways of making pulled pork, and lately I have been doing this faster method that has worked amazingly!! 1.- Heat and maintain Kamado at 250 ish 2.- Inject Pork Shoulder with Brine Solution (I usually make a cup of brine with Kosher salt and Garlic Powder) right before putting into Kamado, no need to prepare before. 3.- Put on your favorite Rub 4.- Put Pork Shoulder in for at least 4 hours, it will usually get up to the 168 degree mark. 5.- Wrap shoulder in foil (I don't really put any liquid, shoulder already has the injected brine) 6.- Increase temp to 350 and leave in for another 1:30 to 2 hrs. You can let it rest if you have the time in a cooler or open up and shred. If you are bringing it to a friends house you can literally leave in the cooler for a few hours, shred only when ready to serve. It will be super juicy and you will have liquid in the foil. Hope you like this method!! Cheers!!
Can i ask a question. In your videos, at the end. Would you be able to put up your cooking times and temperature for both methods. Just like the recipe for the rub? As an amateur cook it’s hard to get the data out of the video. Thank you :). P.s. your videos are awesome
With my yoder 640, I've found low and slow is easier. I'll put it on at midnight. Temp at 210. When I wake up whenever that is, it's usually in 160s. I'll usually wrap around 11am. Done by 2 pm. Rest for 3 or 4 hours. Minimal effort. Excellent results.
This confirms my theory that barbecue is about the pursuit of incremental increases in quality at the expense of exponential increases in time and effort.
Please keep the kamado specific Hot&Fast vs LowNSlow comparisons coming!!! Very helpful and interesting, want to see them all. Maybe a brine vs no brine next for different meats/cuts? Different temps on the kamado, 225 vs 275 on pork? Comparisons are so helpful to help narrow down preferences & isolate variables! Especially kamado specific cooks...
Do you ever find the wood gives a overpowering flavour ? I used kiln dried kindling and it ruined my cook am I using the wrong wood ? Also thanks for all your videos helped me out a lot
I read the title and I knew I had to watch it! I've always done it low and slow because it gives more time for the fat to render and the hard tissue to soften. So my money goes to the low and slow one! Great work once more! Regards from Finland 🇫🇮!
Low and slow does give more time for rendering but hot and fast also does a good job of rendering fat because of the higher temperature. In my own experience with both I do think low and slow is still better but sometimes I don’t have the time so I do hot and fast and it always turns out great.
@@thedude4241 you have a good point! Sometimes I have the same issue so perhaps I need to try hot and fast. What about the connective tissue? Does it "soften" enough?
I have 2 10 pounders cooling on the counter. 21 hours at 225. Incredibly juicy, tender and delicious. Rubbed down with yellow mustard and covered heavy with Pit Boss pulled pork rub. Hickory pellets. A tray of water all through the cooking, no spraying, beautiful bark, not hard, just right.
My buddy argues with me that you don’t need 16 hours to cook a brisket. He does however chop up the tip of the brisket and makes burnt ends with it. It’s likely because he cooks his brisket in half the time and the tip gets a little dry. With low and slow, all the fat transfers to the meat uniformly (and flavour)
You can tell this dude is a genuine super nice guy - that along with the accent, gotta be a Canadian. Lol. Nice vid. Just watched the LnS vs HnF rib video and came here. I'm not sure how you just came up in my recommended since I've been watching bbq vids for years. Subbed. 👍
That’s interesting the iKamand showing basically a flat line. Mine has never done that, I wonder if there’s an issue with the probe itself? Thanks for the video great stuff!
I predict that low n slow will win. The longer exposure to smoke will give a better ring. Id like to see 2 shoulders low n slow. When it’s time to wrap, pull one off and finish in the oven at the same temp you’re smoking. See if there’s a difference once it’s wrapped?
Your videos are great and very informative! When you wrap up the pork in foil and put back on the smoker. You say “let it rest” do you leave the smoker at the cook temp while in the foil? Thanks again and keep the video’s coming.
@@SmokingDadBBQ James, when you leave it in the cooler. Do you remove the foil and wrap it in something else. Not sure if it would continue cooking and dry it out. Thanks
first time it worked well was on the kettle joe as it retains no moisture compared to the KJ... on the KJ its too humid and the bark suffers. I get a better result spritzing, let it dry out some, spritz etc. vs dripping wet in humidity
I use a small pan so there’s less surface area for evaporation. Using a large pan can make it soggy but a small pan will help keep it nicely humid and it’ll speed up cook time. I use a Weber kettle and the thermal mass of the water helps to keep temps under control too. Either that or just spritz.
Hey James, I’m going to give this cook a go this weekend. As ideas and methods have evolved in newer videos, I have a few questions before getting started: 1) using the double indirect method, would you be able to set the drip tray on the deflector plates or would that produce bad smoke as well? 2) would you use the Lowery’s mix salt brine rather than straight diamond kosher salt? 3) would you still recommend using a big piece of smoking wood in the charcoal basket or would you change to utilizing the ash tray method? Thanks!
Hi Brandon, yes i need to update the pork with a new video. 1) I would use a drip pan, pork is one of the biggest culprits of rendering lots of fat 2) i would use the same updated dry brine with some lawrys yes 3) i would start with a chunk in the basket, and supplement every hour with some chips in the drawer
Question on ribs. I try to follow the 2/2/1 method on baby backs actually this time was more of 2.5/2/1 and 3/2/1 on the at Louis or spare ribs at 225-250 with indirect charcoal.I used 250 this time. using the snake method.I did have a temp spike at 300 for maybe 30 min for a little while. As the coal burners across while some of the early coals didn’t burn out enough. I wrapped with butchers paper for the two hours. My issue is they seem over done and just completely fall part. The thick side was great but the thin side was too done.You can’t even cut them without falling apart. I also had a issue being salty which I found was due to my webers rub which used a salt as the base. So I need to find another rub. . So my question is there things I can look for? Can I just ignore that 2/2/1 and just cook till 170 then wrap for 2 then just cook enough to get the bbq sauce cooked on good then pull? Would that help? Seems like I need to reduce the time or lower the temp.
Your results are on par with what I found, yes low and slow is a better by a bit. It comes down to how much time to you have and who you are trying to impress!
Having done this myself (although not head to head) I’ve come to the conclusion that yes, the low and slow tastes better but the difference is so small that I’ve been hot and fast ever since I did my first one. I am planning on doing a head to head comparison on hot and fast wrapping vs. unwrapping. I want to see the difference in bark texture, flavor and how dry the unwrapped pork butt is vs. the wrapped. I’ve always wrapped but maybe I’m missing out on the bark and flavor.
I find that is more of the temp of the meat. So you could do hot up to 160 IT then need to do a low from 160 to 195 IT because the stall and the fat/juice will evaporate slowly preventing it to dry out compared doing it at higher temp from 160-205
2:34 i did the same as you put long plumb tree peace and covered with pile of coal. set fire on top with torch, after i hit 150c it start to smoke heavily and my temps drop to 120c , then i open the lid to put the deflectors and grills and got flame throw/explosion in to my eyes and got burned my eybrows :) issue i had this was start to smoke heavily even before i got temps for kamado, and after i got heat soaked and stable temps, smoke was long gone... even tho i put meat on but there was no smoke taste at all :) i rather preffer to put it on the top of coals and then put my deflectors let smoke for 5-8mins and then put meat on. Do you know why i got this flame throw explosion ? for me this was a bit dangerous,..
I own an 18 inch Kamado Joe classic 1. I am interested in double indirect cooking as shown on the videos. Can you direct me to the divide and conquer system I can buy that separates the slow roller, heat deflectors and grill halves? Are there some at a retail internet site?
Another great video! I wish you would tell us the weight of what you are cooking in these videos though. I have a 12lb I'll be cooking tomorrow and definitely will be doing hot and fast.
Followed this method, but my temperature varied between 320 and 350. Still ended up around the same time, about 4 to 4.5 hours on the grill. I didn't wrap at 190 like you did though...I just let it ride to 200, then doubled foiled and put in the cooler for 1.5hrs. Taste was fantastic, however it was a little dry. I'm guessing if I wrapped at 190 like you did it would've been a bit more moist?
pork likes some foil, i would either wrap or consider the foil boat once the bark is set to help retain some of that rendered fat you want to keep things moist and juicy when you shred it
I enjoy a no bull crap show that actually delivers. I don’t want to sound like a stick in the mud,,,but with the price of foods,especially meats you have to be serious. The fun,socializing with family and friends is when the last of what you were cooking,,then a glass of red wine and laughter,,a lot of laughter. James I have always been a great lover and admirer of Greek cuisine. The one I most brag on is my Greek Pizza. The bread remains the same,,but the toppings do change. I slice a tomato and cut the slices in halves. I use a good helping of Feta Cheese,I then add my Greek Olives. Of course your main secret will be your sauce that you make or buy off the rack? Now I have never been a lover of the strong fish from this area.The great thing about this pizza is it just needs some one to keep adding to this recipe? Another is the Greek Slaw,it is made up of cabbage,carrots,cucumbers,peppers of your choice. Add you red wine vinaigrette,xtra virgin olive oil,to finish this off we have always used sugar sparingly not to make that tart taste like a candy?? Sugar is like salt??? You can always add later,,but you’ll never take away too much?? For your own taste,,,add a little,,then taste.etc,,etc. The one thing that is important,,,use a food processor. This will give you that fine chopped needed for it too be complete. I almost forgot?? Please don’t forget that onions this is a main ingredient. Please go slow,,these give everyone a complete new taste. God Bless every one and there country and each countries children We as the two most powerful nations need to Pray more than ever.
The iKammand has had a BUNCH of well-documented problems. I use both a HeaterMeter (my favorite) and a FireBoard 2 Drive (both use fan control and the HeaterMeter also controls the air inlet size with a servo driven shutter plate). Last, it has been scientifically proven beyond a doubt that the "smoke" flavor and absorption during slow cooking of meat takes place during the first three hours (plus or minus a bit) in the smoker and any smoke beyond that normally just adds bitterness. There are exceptions during long-time cold smoking, smoked mixed meats (sausage, etc.) and smoked cheese. For my backyard slow smokes, I plan on three hours of good clear blue smoke being all that is needed and cook to time and tenderness after that. YMMV. :)
What kind of gloves are you using for moving the charcoal and grill grate around? Do you have a different pair you use when working with the food ie. pulling pork?
Yea its close enough to save the time and it be worth it. If you do hot and fast and baby it you can get it just as good. But doing 2 and trying to get them off at the same time probably led to dry parts.
Once again James love the videos... I have a big joe 3 coming next month. Just 2 questions, I assume that 1 basket of lump charcoal in your classic lasted the whole 16 hour cook?? Also I was researching the i-kamand, it doesn't get a ton of love out there, would you trust that over the meater data?? Thx James and keep em coming!!
congrats Dan. The big joe on a full basket ran 56hrs... its nuts. - ruclips.net/video/O-4lssuFby8/видео.html The reviews are tricky as there are two versions, and dozens of SW versions where it has been improving. currently, my v2 works exactly as i would expect it. can't beat me yet, but its darn close - ruclips.net/video/DKR7HIScxa8/видео.html
@@SmokingDadBBQ awesome thank you so much, I must have missed those video's on your chanel.. now I have some videos to watch when I get home!. I plan to use the big joe all year as the weather in Vancouver Canada is pretty tame( unless you hate rain!) Take care James and happy cooking!
Another great video. If you pull the pork at 205 or so, then immediately wrap it in aluminum foil and put in the cooler for one hour rest, doesn't residual or carry-over cooking come into play possibly resulting in an overcooked product? Also, when you do this wrap do you do normally use one layer of foil or double layer? Thanks!
I do adjust my time for the cooler in summer. in sub zero temps the meat is cooling quick as is the cooler so I pretty much get it in there right away normally single layer unless I’ve ripped it and then I do two
Would be great to see a rematch using your double indirect method (my apologies if you already have - please provide link if so). Great videos! Hot and fast brisket was best I’ve ever made.
What temp would you cook pork butt using double indirect? 300 - 320? Or 350-400 (feels scary hot to me)? I’m doing one tonight and would like to use 2x indirect method given awesome brisket results (cooked at 300).
@@beneyre794 I did but went with 275 given it was first attempt (normal @ 225) and decided to play it safe time wise by starting very late the night before given it was for a party (so I didn’t need to flirt w higher temp to accelerate a great deal). It was great but pork butt is very forgiving / hard to mess up. I’m sold on 2x indirect method: seems to cook perfectly evenly and a bit quicker (espec brisket).
100% I smoke pork shoulders all the time. I have done low and slow if I need to stretch out the cook for practical reasons. But I normally do it hot and fast. I can't tell the difference. You just need to keep an eye it if you choose hot and fast.
If I were going to use sauce after, then hot and fast would be acceptable. But, if I am serving as is such as Memphis Dry Rub ribs or Brisket, then low and slow is the only acceptable method for me.
i get worried about melting the foil which is not good .... ive done this in a stove and ruined the bottom so i tend to shy away from foil near the fire after that experience what works better is the smoke ware 14" drip pan i now use in most videos and they were kind enough to offer you guys a save 10% link / code ------------------------------------------ SMOKEWARE (SAVE 10% code: “SDBBQ” works site wide) ------------------------------------------ Stainless drip pans - bit.ly/SmokewarePans (JR 10, Classic 12 or 14, Big 14”)
each grill has its strengths and weaknesses. try pizza or searing a steak in an offset for example. this gets darn close and i would say is the same to small backyard offsets. if you get into 500-1000 gallons the offset is better
Been a longtime master of pork butt smoking but have always gone low n slow resulting in pure deliciousness every time. But thought I’d give the fast and furious method today. Got my Big Joe III tuned up and ready at 7:30 this morning…. At exactly 3pm it was off the Joe and in the 170 warmer for 2 hours. Gotta tell ya…. It was pure spot on perfection! It was so damn good I built 10 sandwiches and brought em to some of my neighbors. Instant rockstar status!!! Just cut my cook time in half and I’m good with that👍🏻🐖🐖 I tip my hat to ya bro👊🏻👊🏻👊🏻
At the very low temperature that you set for overnight - do you think that the bbq was struggling to maintain a consistent/healthy fire, hence the Meater swings? I want to do an overnight 200-215F low & slow pork shoulder but am concerned about maintaining complete combustion.
thanks and welcome. you want dry wood. check out this article - amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first
Hello James looking forward to the hot and fast brisket tomorrow. I will be doing Brisket, ribs hot and slow can I also do chicken wings hot and slow in the extension rack??? Can’t wait thanks
Great video again. I see that you are using the Meater temperature probes. It would be great if you could show us the stats from the probes when you do your cooks. It could be helpful to see the cooking process. Especially when you compare hot and fast and low and slow cooks. Keep up the good work. Cheers from Sweden!
i have one on today as part of another video (brisket and chicken all on one grill for a party dinner) but i need to do an updated stand alone. done it many times just for us and it worked amazing
Hi any tips please just brought the joe up to 500 installed the dojo and can’t get temp to move up?? I have the top chamber open and bottom fully open and lots of hungry people waiting???
I toss in a few large chunks at 500 right before dropping the DoJoe to help power it. you need to close the top vent completely otherwise the heat goes out the top and won’t reach what you want
Smoking Dad BBQ Thank you for latest tip, so my plan is to slow cook the rack of ribs as you have shown together with the brisket which I’m looking forward to seeing on Thursday. Can I also cook chicken wings at the same time on an extension rack??? Many thanks
Hi James, great video! Been swotting up on all your techniques as just purchased a Big Joe, so been great for a newbie! You mention below that you often split the difference in temperature ie 250-270F (121C - 132C), how long approx do you then cook the pork for? Thanks
@@SmokingDadBBQ Thanks James, sure of course! So if I get this right the LS method was for around 14-16hours for a 7lb piece? And HF around 7-ish hours depending on internal temp - need to watch again! Would be great if there was a summary of info to take a look at, are you looking at doing this? Thanks again!
You can’t taste the difference, but you certainly can feel the difference. If you go too fast, the fat doesn’t fully render and you end up with a cooked, but tougher protein. The art of barbecue is getting proper tenderness, fat render, and final temperature to coincide at the end of a cook.
the smoke does clean up on a kamado above 250-270 so on this specific grill i would say you can taste cleaner smoke and like you said, the bark texture too ... this was too hot / too fast... a happy medium would work better like 270-300
Yeah if I go on the hotter side of things I make sure to have a good long rest to let the meat sit at the higher temp. Still a little shorter time overall with the benefit of not having to worry about the meat on the grill just having it in a cooler.
Thanks James. Goes to show that good stuff takes time. You tested out butcher paper vs aluminium foil in a video before? Curious about your opinion there.
@@SmokingDadBBQ I do believe there's this video (too lazy to find it for now) where they say the "boat method" was best. Maybe add that to the test to verify?
shouldn’t need more than 1/3 plus smoking wood pieces. this is a rough estimate, so long as you can see air holes you are in good shape. know that a full basket will go for 56 hours and the joe jr basket will go for 6 as visual references
I'm smoking a large quantity of pulled pork to freeze to bring on vacation... Should I leave it whole and after the rest then freeze it or should I let it rest, "pull it", and freeze it? Thanks! Love your video. My wife is Canadian buy you are far more Canadien than her haha. It's awesome!
so good. i shred and vac seal in meal portions and reheat it sous vide.... comes out so good you almost can't tell a difference - ruclips.net/video/ckJR9abQkrM/видео.html
Looks amazing can’t wait to try that, it’s bank holiday in the UK next Friday and I would love to try the hot and fast Brisket do you have a video on this. I will also be doing the hot and fast ribs at the same time. 😋😋😋
Hey thanks for your videos they are great! Can i just confirm for the low and slow you cooked to an internal temp of 190? and then wrapped and put back on the KJ until internal got to 205? How long did it take to get to 190 (and then how many more hours wrapped in foil?). I assume that you had the KJ at 210F dome temp the whole time apart from the first hour? Thanks!
I love these comparisons. Every time I see you do a pork shoulder, it looks half the size of the ones I buy. I'm guessing you're buying something besides a Boston Butt lol.
huh looks like i forgot to mention that, looking at the video i think i used Fogo black which still has a little salt but not like hardcore carnivore black which is much saltier
Appreciate the videos... do have what is likely a silly question however. After two failed attempts, wrong cut of meat, I finally got a very moist and wonderfully tender product from a nice 10 lbs butt. The issue is that it had very little taste. Between the cooking process and the sauce afterwards, what percentage do you estimate contributes to the flavors? Thanks in advance.
salt brine helps highlight the pork flavour Rub will add a little burst of flavour on the crust pieces mixed into your shred charcoal and wood selection and quantity will determine the smoke wrapping in foil and cooking in liquid reduces the flavour, you can go exposed the whole time vinegar and sugar will mask the first two flavours if over done. If you have no taste you are likely out of balance and need to either increase or decrease on of the variables to get back to balance vs. dominant single element.
@@SmokingDadBBQ Yes balance is key to all things... I just need to cook more to find it for this one. Appreciate the tips and will certainly put them to use on the next cook. Thanks eh :)
@@peteferguson7024 I like to dry brine the meat with 90% of the salt for a day, then add 20-30% of the salt in the rub. Meaning I end up using 120% of the salt I normally would use without dry brining. Spreading the salt throughout the meat let’s you use more salt overall without having an overly salty crust. You end up with a flavourful piece of meat with an adequately salty bark which is great. Just getting salt fully into the meat will increase flavour as it’ll bring out the pork’s natural flavour. The rub will add some flavour, but a good portion is going to come from the meat itself. I don’t use that much rub and using this method I end up with great flavour even without any sauce.
My random 2 cents: I've had a joe classic for about a year now, I would say if you are primarily interested in smoking get the traeger, if you also want to be able to use it as a grill the joe is more versatile/appropriate in that regard and gets super hot, which is handy for searing, pizza. Plus the other joe options, rotisserie (on my list), pizza dojo, whatever. I dont have either but I get good results with pizza just using the method you can find here on youtube, propping up a stone on the top rack with suitable spacers. The joe classic at 18 inches can smoke 2 racks of spareribs decently enough, but if youre going to regularly smoke 4 or more I would either step up and get the bigger joe or of course the traeger. Lastly keep in mind while the joe is not cheap you will never have to buy a charcoal grill/smoker again, just maybe replace the gasket every few years. And if you are going to get an offset yoder is worth considering.
@@mpotter9944 I appreciate the advice. You’re right, I will likely be wanting something versatile like wearing and pizzas! The Joe definitely seems to be a good way to go. Hopefully the learning curve isn’t too steep for me lol.
Hi James, my family likes a hybrid of the two, low & slow and hot & fast. I like to give it that smoke flavor, and kick it up to finish it fast. I always make an aluminum foil boat and add juice after the bark forms. Can't wait for the brisket video!
Thanks for sharing! I am with you 100%... 250-270f is my favourite. tried my first for boat on the KJ kettle brisket and i think i will use it on everything moving forward. next weeks brisket was recorded before i discovered the magic of the boat
Me too. Low and slow to develop the bark and smoke flavour then wrap and kick up the temp to 275+ in the oven or smoker to finish it off. However, doing this method requires a longer rest in my experience since it won’t spend as much time in the high internal temperature range so less time to break down the collagen, meaning spending an extra hour in rest will give it time to break down the collagen which would otherwise happen on the grill. It’s a bit of a trade off, still slightly faster overall. Cutting a couple hours of cook time but adding an hour of rest. Depends a lot on the specific meat too. Even without the extra rest time it’s still really good and the difference is relatively minor anyways. Since I bbq for a hobby I don’t mind spending the extra time to get the best result possible.
Is there a formula to calculate cooking time vs cooking temperature? For instance: if I started my pork at 8 am, want it ready for 6pm, but I see at 2 pm that it won`t be ready - can I calculate how much must I increase the cooking temperature to make my targeted finish time?
not accurately - the best way would be to calculate it based on weight, but that also depends on internal muscle structure, fat % etc. lots of variables. nothing wrong with reheating it though, or taking it off and wrapping in a cooler.
Not really accurately as others have said. To avoid the issue I just make sure to add extra rest time on the cook. If it’s done on time I can rest it for 5-6 hours in a cooler + wrapped in towels and it’ll still be above safe eating temperatures. If it’s done way late for some reason I can still rest it for 1-2 hours and it’ll be fine. I don’t mind getting up early to BBQ so I just start the cook as early as possible and time it to be off the grill at like 2pm minimum.
@@SmokingDadBBQ Yeah I've found that returns diminish after about the 8 hour mark. Going longer is always worth it but little harm is done if you're on a time crunch and need to pull it early.
UPDATED method with ALL my latest tips and tricks in 1 video BELOW:
Pulled pork - ruclips.net/video/PNOwc3vdkxU/видео.html
Brisket - ruclips.net/video/1KB3PQy-Dn4/видео.html
Steak - ruclips.net/video/P1kbjad7M4U/видео.html
Ribs - ruclips.net/video/8_Dr7CtiRxM/видео.html
Chicken - ruclips.net/video/_YuE6-MzhGo/видео.html
I have tried different ways of making pulled pork, and lately I have been doing this faster method that has worked amazingly!!
1.- Heat and maintain Kamado at 250 ish
2.- Inject Pork Shoulder with Brine Solution (I usually make a cup of brine with Kosher salt and Garlic Powder) right before putting into Kamado, no need to prepare before.
3.- Put on your favorite Rub
4.- Put Pork Shoulder in for at least 4 hours, it will usually get up to the 168 degree mark.
5.- Wrap shoulder in foil (I don't really put any liquid, shoulder already has the injected brine)
6.- Increase temp to 350 and leave in for another 1:30 to 2 hrs.
You can let it rest if you have the time in a cooler or open up and shred. If you are bringing it to a friends house you can literally leave in the cooler for a few hours, shred only when ready to serve. It will be super juicy and you will have liquid in the foil.
Hope you like this method!!
Cheers!!
Kosher salt on pork..! Just use salt.
@@manicminer4573 hahah, comes in a bigger box !
Can i ask a question. In your videos, at the end. Would you be able to put up your cooking times and temperature for both methods. Just like the recipe for the rub? As an amateur cook it’s hard to get the data out of the video. Thank you :). P.s. your videos are awesome
good idea
With my yoder 640, I've found low and slow is easier. I'll put it on at midnight. Temp at 210. When I wake up whenever that is, it's usually in 160s. I'll usually wrap around 11am. Done by 2 pm. Rest for 3 or 4 hours. Minimal effort. Excellent results.
cheers
Maybe the best answer is in the middle and cook at 275-300 for around 7 hrs
completely agree, this is my go it when doing it myself
This confirms my theory that barbecue is about the pursuit of incremental increases in quality at the expense of exponential increases in time and effort.
that should be on a tshirt lol
That's the perfect phrasing for a thought that has been on my mind
💯
@Moses Ivan Yea, I've been using instaflixxer for since november myself :D
@Moses Ivan Yea, I've been watching on Instaflixxer for since december myself :)
When I saw the title of this video I had to watch it. I have always thought low and slow is better but it nice to confirm!
Spoiler alert! :P
@@nephipower Haha... who reads the comments before watching the video? ;)
hahaha spoiler alert indeed.. thanks Sylvia lol
@@SmokingDadBBQ ooops
@@ronsonyong5452 I watch while watching on 2x speed. Maximum information absorption rate. :)
Please keep the kamado specific Hot&Fast vs LowNSlow comparisons coming!!! Very helpful and interesting, want to see them all.
Maybe a brine vs no brine next for different meats/cuts? Different temps on the kamado, 225 vs 275 on pork? Comparisons are so helpful to help narrow down preferences & isolate variables! Especially kamado specific cooks...
Will do! brisket comes out next week
I only go as low as 225 when its salmon, chicken, or maybe some thin ribs. For a big rack of ribs, and especially a butt/shoulder or brisket, go 275!
I did this on a weber kettle 12 hours perfect!!
fantastic
Do you ever find the wood gives a overpowering flavour ? I used kiln dried kindling and it ruined my cook am I using the wrong wood ? Also thanks for all your videos helped me out a lot
probably wrong kind of wood. Try a light fruit wood like apple or cherry.
I read the title and I knew I had to watch it! I've always done it low and slow because it gives more time for the fat to render and the hard tissue to soften. So my money goes to the low and slow one! Great work once more! Regards from Finland 🇫🇮!
Low and slow does give more time for rendering but hot and fast also does a good job of rendering fat because of the higher temperature. In my own experience with both I do think low and slow is still better but sometimes I don’t have the time so I do hot and fast and it always turns out great.
@@thedude4241 you have a good point! Sometimes I have the same issue so perhaps I need to try hot and fast. What about the connective tissue? Does it "soften" enough?
i often land splitting the difference and smoke at 250-270 as it gives the best of each
@@SmokingDadBBQ good way to go 👍
Just purchased a Kamado Joe Classic II. Super excited. Thanks for the details. I’m learning a lot. Keep smoking.
congratulations
The whole slow cook to me is the fun, being in my own world proud of what i am doing and with my thoughts. 😃
for sure!
I have 2 10 pounders cooling on the counter. 21 hours at 225. Incredibly juicy, tender and delicious. Rubbed down with yellow mustard and covered heavy with Pit Boss pulled pork rub. Hickory pellets. A tray of water all through the cooking, no spraying, beautiful bark, not hard, just right.
sounds good
My buddy argues with me that you don’t need 16 hours to cook a brisket. He does however chop up the tip of the brisket and makes burnt ends with it.
It’s likely because he cooks his brisket in half the time and the tip gets a little dry. With low and slow, all the fat transfers to the meat uniformly (and flavour)
You can tell this dude is a genuine super nice guy - that along with the accent, gotta be a Canadian. Lol. Nice vid. Just watched the LnS vs HnF rib video and came here. I'm not sure how you just came up in my recommended since I've been watching bbq vids for years. Subbed. 👍
I appreciate that! Thanks
That’s interesting the iKamand showing basically a flat line. Mine has never done that, I wonder if there’s an issue with the probe itself? Thanks for the video great stuff!
thats an interesting thought, i should see if a new probe does the same
Love these comparison videos. I'm just using my popcorn waiting for the brisket one 😉
Coming soon!
You are not the only one that's waiting :)
Have you ever done a set using a plain ol Kamado Joe w/o the "slo roller" and other accessories?
I predict that low n slow will win. The longer exposure to smoke will give a better ring.
Id like to see 2 shoulders low n slow. When it’s time to wrap, pull one off and finish in the oven at the same temp you’re smoking. See if there’s a difference once it’s wrapped?
so many great ideas... going to be a great summer
Your videos are great and very informative! When you wrap up the pork in foil and put back on the smoker. You say “let it rest” do you leave the smoker at the cook temp while in the foil? Thanks again and keep the video’s coming.
thanks. no the rest part once it’s hit the right temp is off the heat and in a cooler to keep it warm for up to 4 hours
@@SmokingDadBBQ James, when you leave it in the cooler. Do you remove the foil and wrap it in something else. Not sure if it would continue cooking and dry it out. Thanks
What are your thoughts on adding water to the drip pan at the beginning to add moisture throughout the cook?
I think this a great idea. I do it all the time! It also helps to keep steady temperatures, as it acts as a "heat" reservoir 👍
first time it worked well was on the kettle joe as it retains no moisture compared to the KJ... on the KJ its too humid and the bark suffers. I get a better result spritzing, let it dry out some, spritz etc. vs dripping wet in humidity
@@PitmasterOntheWay zxx
I use a small pan so there’s less surface area for evaporation. Using a large pan can make it soggy but a small pan will help keep it nicely humid and it’ll speed up cook time. I use a Weber kettle and the thermal mass of the water helps to keep temps under control too.
Either that or just spritz.
Hey James, I’m going to give this cook a go this weekend. As ideas and methods have evolved in newer videos, I have a few questions before getting started:
1) using the double indirect method, would you be able to set the drip tray on the deflector plates or would that produce bad smoke as well?
2) would you use the Lowery’s mix salt brine rather than straight diamond kosher salt?
3) would you still recommend using a big piece of smoking wood in the charcoal basket or would you change to utilizing the ash tray method?
Thanks!
Hi Brandon, yes i need to update the pork with a new video.
1) I would use a drip pan, pork is one of the biggest culprits of rendering lots of fat
2) i would use the same updated dry brine with some lawrys yes
3) i would start with a chunk in the basket, and supplement every hour with some chips in the drawer
@@SmokingDadBBQ Thank you!
Question on ribs.
I try to follow the 2/2/1 method on baby backs actually this time was more of 2.5/2/1 and 3/2/1 on the at Louis or spare ribs at 225-250 with indirect charcoal.I used 250 this time. using the snake method.I did have a temp spike at 300 for maybe 30 min for a little while. As the coal burners across while some of the early coals didn’t burn out enough. I wrapped with butchers paper for the two hours.
My issue is they seem over done and just completely fall part. The thick side was great but the thin side was too done.You can’t even cut them without falling apart. I also had a issue being salty which I found was due to my webers rub which used a salt as the base. So I need to find another rub.
. So my question is there things I can look for? Can I just ignore that 2/2/1 and just cook till 170 then wrap for 2 then just cook enough to get the bbq sauce cooked on good then pull? Would that help? Seems like I need to reduce the time or lower the temp.
Your results are on par with what I found, yes low and slow is a better by a bit. It comes down to how much time to you have and who you are trying to impress!
thank-you, cheers
Having done this myself (although not head to head) I’ve come to the conclusion that yes, the low and slow tastes better but the difference is so small that I’ve been hot and fast ever since I did my first one. I am planning on doing a head to head comparison on hot and fast wrapping vs. unwrapping. I want to see the difference in bark texture, flavor and how dry the unwrapped pork butt is vs. the wrapped. I’ve always wrapped but maybe I’m missing out on the bark and flavor.
i now go 250-270 as its the best of both worlds ive found
@@SmokingDadBBQ and how long do you plan your cook for at that temp? Also not sure at what temperature you wrap the pork
I find that is more of the temp of the meat. So you could do hot up to 160 IT then need to do a low from 160 to 195 IT because the stall and the fat/juice will evaporate slowly preventing it to dry out compared doing it at higher temp from 160-205
2:34 i did the same as you put long plumb tree peace and covered with pile of coal. set fire on top with torch, after i hit 150c it start to smoke heavily and my temps drop to 120c , then i open the lid to put the deflectors and grills and got flame throw/explosion in to my eyes and got burned my eybrows :) issue i had this was start to smoke heavily even before i got temps for kamado, and after i got heat soaked and stable temps, smoke was long gone... even tho i put meat on but there was no smoke taste at all :) i rather preffer to put it on the top of coals and then put my deflectors let smoke for 5-8mins and then put meat on. Do you know why i got this flame throw explosion ? for me this was a bit dangerous,..
I own an 18 inch Kamado Joe classic 1. I am interested in double indirect cooking as shown on the videos. Can you direct me to the divide and conquer system I can buy that separates the slow roller, heat deflectors and grill halves? Are there some at a retail internet site?
James - apologizes if asked you before, but do you prefer foil over butcher paper when wrapping ?
I prefer foil as I like to rest in a towel and the paper gets soaked
@@SmokingDadBBQ thank you James.
Another great video! I wish you would tell us the weight of what you are cooking in these videos though. I have a 12lb I'll be cooking tomorrow and definitely will be doing hot and fast.
good suggestion. I will try to take note of the packaging before discarding
Hey James, I'm going to be smoking pulled pork for a party of 80 people. With some sides how many lbs of pork shoulder do you think I need? Thanks!
I count on 05lbs for an adult and half for children. usually averages out ok with leftovers as the guys eat more but the ladies often take less
I would factor buying near a pound per person (for fat cooked off), and half for children/elderly.
Great video James! Love the comparison! Also glad to see you're back with the red jacket!
I need to find a smaller one as I prefer red too. this was recorded before the blue one came after losing some weight
Followed this method, but my temperature varied between 320 and 350. Still ended up around the same time, about 4 to 4.5 hours on the grill.
I didn't wrap at 190 like you did though...I just let it ride to 200, then doubled foiled and put in the cooler for 1.5hrs. Taste was fantastic, however it was a little dry. I'm guessing if I wrapped at 190 like you did it would've been a bit more moist?
pork likes some foil, i would either wrap or consider the foil boat once the bark is set to help retain some of that rendered fat you want to keep things moist and juicy when you shred it
@@SmokingDadBBQ Thanks! I'll definitely do that next time.
I enjoy a no bull crap show that actually delivers. I don’t want to sound like a stick in the mud,,,but with the price of foods,especially meats you have to be serious. The fun,socializing with family and friends is when the last of what you were cooking,,then a glass of red wine and laughter,,a lot of laughter. James I have always been a great lover and admirer of Greek cuisine. The one I most brag on is my Greek Pizza. The bread remains the same,,but the toppings do change. I slice a tomato and cut the slices in halves. I use a good helping of Feta Cheese,I then add my Greek Olives. Of course your main secret will be your sauce that you make or buy off the rack? Now I have never been a lover of the strong fish from this area.The great thing about this pizza is it just needs some one to keep adding to this recipe? Another is the Greek Slaw,it is made up of cabbage,carrots,cucumbers,peppers of your choice. Add you red wine vinaigrette,xtra virgin olive oil,to finish this off we have always used sugar sparingly not to make that tart taste like a candy?? Sugar is like salt??? You can always add later,,but you’ll never take away too much?? For your own taste,,,add a little,,then taste.etc,,etc. The one thing that is important,,,use a food processor. This will give you that fine chopped needed for it too be complete. I almost forgot?? Please don’t forget that onions this is a main ingredient. Please go slow,,these give everyone a complete new taste. God Bless every one and there country and each countries children We as the two most powerful nations need to Pray more than ever.
cheers Lee
This cook is awesome!! Great science, great recipes and what a way to show the difference between hot and fast vs low and slow!! Thank you 🙏
Thanks so much!
Do I need to season my brand new Joe before using it for the first cook?
I would always season a brand new grill, smoker, etc. first
agree with kevin, 45min at 400f is more than enough to burn off any oils or packing materials you don't want to eat
The iKammand has had a BUNCH of well-documented problems. I use both a HeaterMeter (my favorite) and a FireBoard 2 Drive (both use fan control and the HeaterMeter also controls the air inlet size with a servo driven shutter plate). Last, it has been scientifically proven beyond a doubt that the "smoke" flavor and absorption during slow cooking of meat takes place during the first three hours (plus or minus a bit) in the smoker and any smoke beyond that normally just adds bitterness. There are exceptions during long-time cold smoking, smoked mixed meats (sausage, etc.) and smoked cheese. For my backyard slow smokes, I plan on three hours of good clear blue smoke being all that is needed and cook to time and tenderness after that. YMMV. :)
i've since ran into all those issues and no longer have it. good alternatives, thanks
James - what's your choice in a rub for Pulled Pork?
This is my basic rub ingredients. Based on what we like lately, i would do the following optional with a little mustard powder
• 2 Tbsp black pepper
• 1 Tbsp diamond crystal kosher salt
• 1 Tbsp lowery's
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 1/4 Tbsp celery seed
Basic rub all purpose
• 1 Tbsp black pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 3/4 tsp celery seed
• 1/2 tsp cayenne pepper (less if you're worried about the heat level)
Recommended extras (add to base)
• 1/2 Tbsp ancho chile pepper
• 1/2 tsp dried mustard powder
• 1/4 tsp dried oregano
• 1/4 tsp dried ground thyme
• 3/4 Tbsp light brown sugar, packed
• 3/4 tsp chili powder
• 3/4 tsp cumin
@@SmokingDadBBQ awesome 👏 Thank you James !!
Do you still cook low and slow to 225 deg. ?
What kind of gloves are you using for moving the charcoal and grill grate around? Do you have a different pair you use when working with the food ie. pulling pork?
i use these high heat gloves - amzn.to/33Ijdhk ... for pork i get cotton gloves (not as high heat) and put a disposable pair of gloves over them
Yea its close enough to save the time and it be worth it. If you do hot and fast and baby it you can get it just as good. But doing 2 and trying to get them off at the same time probably led to dry parts.
the perfect blend is somewhere in the middle like 270f i've found
Once again James love the videos... I have a big joe 3 coming next month. Just 2 questions, I assume that 1 basket of lump charcoal in your classic lasted the whole 16 hour cook?? Also I was researching the i-kamand, it doesn't get a ton of love out there, would you trust that over the meater data?? Thx James and keep em coming!!
congrats Dan. The big joe on a full basket ran 56hrs... its nuts. - ruclips.net/video/O-4lssuFby8/видео.html
The reviews are tricky as there are two versions, and dozens of SW versions where it has been improving. currently, my v2 works exactly as i would expect it. can't beat me yet, but its darn close - ruclips.net/video/DKR7HIScxa8/видео.html
@@SmokingDadBBQ awesome thank you so much, I must have missed those video's on your chanel.. now I have some videos to watch when I get home!. I plan to use the big joe all year as the weather in Vancouver Canada is pretty tame( unless you hate rain!) Take care James and happy cooking!
Another great video. If you pull the pork at 205 or so, then immediately wrap it in aluminum foil and put in the cooler for one hour rest, doesn't residual or carry-over cooking come into play possibly resulting in an overcooked product? Also, when you do this wrap do you do normally use one layer of foil or double layer? Thanks!
I do adjust my time for the cooler in summer. in sub zero temps the meat is cooling quick as is the cooler so I pretty much get it in there right away
normally single layer unless I’ve ripped it and then I do two
Just curious regarding the hot and fast cook. Was the internal fat rendered well on the fast cook? Thanks for the help.
yes they were both rendered completely
Would be great to see a rematch using your double indirect method (my apologies if you already have - please provide link if so). Great videos! Hot and fast brisket was best I’ve ever made.
I think you're spot on with this idea
What temp would you cook pork butt using double indirect? 300 - 320? Or 350-400 (feels scary hot to me)?
I’m doing one tonight and would like to use 2x indirect method given awesome brisket results (cooked at 300).
@@stevenspaletto2519 did you try the double indirect method for pulled pork? If so what temp did you go for?
@@beneyre794 I did but went with 275 given it was first attempt (normal @ 225) and decided to play it safe time wise by starting very late the night before given it was for a party (so I didn’t need to flirt w higher temp to accelerate a great deal).
It was great but pork butt is very forgiving / hard to mess up. I’m sold on 2x indirect method: seems to cook perfectly evenly and a bit quicker (espec brisket).
I find it’s pretty similar, so I lean toward saving the hours of time.
same here, i like bbq sooner lol
100% I smoke pork shoulders all the time. I have done low and slow if I need to stretch out the cook for practical reasons. But I normally do it hot and fast. I can't tell the difference. You just need to keep an eye it if you choose hot and fast.
If I were going to use sauce after, then hot and fast would be acceptable. But, if I am serving as is such as Memphis Dry Rub ribs or Brisket, then low and slow is the only acceptable method for me.
right on
What brand of rub do you use in this case, when you have already dry brined in salt?
i used Fogo black.. it has some salt still, but nothing near as crazy as hardcore carnivore black
Btw, check out beef tallow in the wrap for the brisket showdown.
already recorded it so next time lol
@@SmokingDadBBQ ha. You are just cranking them out. 😜
Newbie ? Can the slow roller and diffusion plates be tightly covered with foil
i get worried about melting the foil which is not good .... ive done this in a stove and ruined the bottom so i tend to shy away from foil near the fire after that experience
what works better is the smoke ware 14" drip pan i now use in most videos and they were kind enough to offer you guys a save 10% link / code
------------------------------------------
SMOKEWARE (SAVE 10% code: “SDBBQ” works site wide)
------------------------------------------
Stainless drip pans - bit.ly/SmokewarePans (JR 10, Classic 12 or 14, Big 14”)
Afre these results the same cooked with an off--set smoker?
each grill has its strengths and weaknesses. try pizza or searing a steak in an offset for example. this gets darn close and i would say is the same to small backyard offsets. if you get into 500-1000 gallons the offset is better
Been a longtime master of pork butt smoking but have always gone low n slow resulting in pure deliciousness every time. But thought I’d give the fast and furious method today. Got my Big Joe III tuned up and ready at 7:30 this morning…. At exactly 3pm it was off the Joe and in the 170 warmer for 2 hours. Gotta tell ya…. It was pure spot on perfection! It was so damn good I built 10 sandwiches and brought em to some of my neighbors. Instant rockstar status!!! Just cut my cook time in half and I’m good with that👍🏻🐖🐖 I tip my hat to ya bro👊🏻👊🏻👊🏻
so glad, congrats on nailing it
At the very low temperature that you set for overnight - do you think that the bbq was struggling to maintain a consistent/healthy fire, hence the Meater swings? I want to do an overnight 200-215F low & slow pork shoulder but am concerned about maintaining complete combustion.
i find i get the best results 250-270.... i would stay up later and start later to land at this range for the better smoke
@@SmokingDadBBQ About how long does a full (8-9lbs) pork shoulder take at that range?
Not sure if you have answered this before, if so then apologies. Is the smoking oak wet or dry? I totally new to this so really enjoying your videos.
thanks and welcome. you want dry wood. check out this article - amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first
Hello James looking forward to the hot and fast brisket tomorrow. I will be doing Brisket, ribs hot and slow can I also do chicken wings hot and slow in the extension rack??? Can’t wait thanks
the extender is perfect for adding sides and or other protein
Love this! Really keen for the brisket video! Trying your hot and fast ribs this weekend on my kamado joe!
Hope you enjoy
Anything you cook looks awsum
cheers 🍻
Great video again. I see that you are using the Meater temperature probes. It would be great if you could show us the stats from the probes when you do your cooks. It could be helpful to see the cooking process. Especially when you compare hot and fast and low and slow cooks. Keep up the good work. Cheers from Sweden!
Great suggestion!
Hi James! Have you revisited this with the double indirect method?
i have one on today as part of another video (brisket and chicken all on one grill for a party dinner) but i need to do an updated stand alone. done it many times just for us and it worked amazing
Awesome. Looking forward to the video!
I prefer low and slow. But that may come from my love of sitting outside and feeding my offset.
its a awesome way to spend the day
Thanks for this, it was super interesting. Also, great detail in the show notes.
Glad you enjoyed it!
Hi any tips please just brought the joe up to 500 installed the dojo and can’t get temp to move up?? I have the top chamber open and bottom fully open and lots of hungry people waiting???
I toss in a few large chunks at 500 right before dropping the DoJoe to help power it.
you need to close the top vent completely otherwise the heat goes out the top and won’t reach what you want
Smoking Dad BBQ Thank you for latest tip, so my plan is to slow cook the rack of ribs as you have shown together with the brisket which I’m looking forward to seeing on Thursday. Can I also cook chicken wings at the same time on an extension rack??? Many thanks
What are your thoughts of butt vs picnic cuts for pilled pork?
they all come out great so honestly its whichever is on sale that week is the one i grab
@@SmokingDadBBQ thanks!!
The Big Joe 3 was dropped off 5 minutes ago. Thanks again!
Hi James, great video! Been swotting up on all your techniques as just purchased a Big Joe, so been great for a newbie! You mention below that you often split the difference in temperature ie 250-270F (121C - 132C), how long approx do you then cook the pork for? Thanks
Awesome, thank you! depends on the weight and if there is a bone but it’s often 6-8hrs
@@SmokingDadBBQ Thanks James, sure of course! So if I get this right the LS method was for around 14-16hours for a 7lb piece? And HF around 7-ish hours depending on internal temp - need to watch again! Would be great if there was a summary of info to take a look at, are you looking at doing this? Thanks again!
What’s the internal temp I should shot for ?
probe tender, somewhere between 197-211 often 203
Thanks for all your videos! I learned a lot and still learning with my new kamado. Greetings from argentina! Ivan
My pleasure! Greetings
What size smokeware tray is on the Classic? Thanks
I switch between my 10” which fits the jr as well as the larger 12
Great comparison. Now do the hot-n-fast with the double indirect method. Maybe that will get it where it needs to be?
I think that will be the perfect balance
Maybe I missed it, what are you spraying , just water?
yes just some good ol h2o
Hi James thanks for another great video! I have a question did you make a video on: when to use the heat deflector shields and when the slowroller?
Not yet! will do
How much did the low and slow weight? Looking to do this in a couple days.
from memory they were about 7lbs each
You can’t taste the difference, but you certainly can feel the difference. If you go too fast, the fat doesn’t fully render and you end up with a cooked, but tougher protein.
The art of barbecue is getting proper tenderness, fat render, and final temperature to coincide at the end of a cook.
the smoke does clean up on a kamado above 250-270 so on this specific grill i would say you can taste cleaner smoke and like you said, the bark texture too ... this was too hot / too fast... a happy medium would work better like 270-300
Yeah if I go on the hotter side of things I make sure to have a good long rest to let the meat sit at the higher temp. Still a little shorter time overall with the benefit of not having to worry about the meat on the grill just having it in a cooler.
Very good, have to try that sauce. Thanks again!!!
Hope you enjoy
Thanks James. Goes to show that good stuff takes time.
You tested out butcher paper vs aluminium foil in a video before?
Curious about your opinion there.
Not yet! sounds like a good video
@@SmokingDadBBQ I do believe there's this video (too lazy to find it for now) where they say the "boat method" was best. Maybe add that to the test to verify?
How’s it going…approx how much lump would I need to put in my Big Joe for 2 16lb pork shoulders? I plan on smoking them at around 275°…thx in advance!
shouldn’t need more than 1/3 plus smoking wood pieces. this is a rough estimate, so long as you can see air holes you are in good shape. know that a full basket will go for 56 hours and the joe jr basket will go for 6 as visual references
@@SmokingDadBBQ Thx again
I'm smoking a large quantity of pulled pork to freeze to bring on vacation...
Should I leave it whole and after the rest then freeze it or should I let it rest, "pull it", and freeze it?
Thanks! Love your video. My wife is Canadian buy you are far more Canadien than her haha. It's awesome!
so good. i shred and vac seal in meal portions and reheat it sous vide.... comes out so good you almost can't tell a difference - ruclips.net/video/ckJR9abQkrM/видео.html
@@SmokingDadBBQ a sous vide ? I thought that was your nemesis! 😂
@@aris5773 I do not like it for cooking. But for reheating bbq … I finally found a use for it
Looks amazing can’t wait to try that, it’s bank holiday in the UK next Friday and I would love to try the hot and fast Brisket do you have a video on this. I will also be doing the hot and fast ribs at the same time. 😋😋😋
the hot and fast brisket video comes out next Thursday just in time
Smoking Dad BBQ fantastic news would you be able to explain opening the chamber and the bottom vent as I am one one cook in so far. Thank you 😊
@@craigthorburn8621 jump to the setup and vent settings section in this video ruclips.net/video/x3nvkwmwuFw/видео.html
Great test!
Thank you! Cheers!
Great vid James. On the brisket comparison you’re doing Joetisserie vs non Joetisserie…right? 🤗
that has to happen soon, but this one i didn't have that idea when recording
@@SmokingDadBBQ I’ll patiently await that video.
Why do you tie twine around the pork shoulders?
just to keep them together. they came with the bone out so they would separate if not tied together
thnx
cheers
I think you should have wrapped the fast one quicker. I go 45 to an hour each side. I flip them over then wrap up.
Hey thanks for your videos they are great!
Can i just confirm for the low and slow you cooked to an internal temp of 190? and then wrapped and put back on the KJ until internal got to 205? How long did it take to get to 190 (and then how many more hours wrapped in foil?). I assume that you had the KJ at 210F dome temp the whole time apart from the first hour? Thanks!
if i pulled the right meater chart it took 14 hours before i wrapped the low and slow and about an hour in foil
What was the sauce recipe? Thanks
pause at 13:18 when it flashes up
This was great 👍🏽
thanks Jose
I prefer low and slow. In fact I have one on right now.
hope you enjoy
How many pounds are the roasts, though?
I don’t recall, likely under 7 lbs ea
Strikes a prefetch balance between “traditional” vs other thoughts.
thank-you, cheers
I love these comparisons. Every time I see you do a pork shoulder, it looks half the size of the ones I buy. I'm guessing you're buying something besides a Boston Butt lol.
they are boneless from Costco. my butcher has ones that look more normal
Great video! I've smoked thousands of kilos of pork and brisket over the years and you can't go wrong with low and slow. 👍
so tasty
Great video! I prefer low&slow
Thanks for watching! my favourite is split the difference at 250-270
@@SmokingDadBBQ mee too. It's not low&slow propably but i haven't got thermometer in smoker
James. Your on fire buddy. Good easy watch.
thanks so much... sweeps week coming to an end with this one lol
Just salt brine, no rub?
huh looks like i forgot to mention that, looking at the video i think i used Fogo black which still has a little salt but not like hardcore carnivore black which is much saltier
Appreciate the videos... do have what is likely a silly question however. After two failed attempts, wrong cut of meat, I finally got a very moist and wonderfully tender product from a nice 10 lbs butt. The issue is that it had very little taste. Between the cooking process and the sauce afterwards, what percentage do you estimate contributes to the flavors? Thanks in advance.
salt brine helps highlight the pork flavour
Rub will add a little burst of flavour on the crust pieces mixed into your shred
charcoal and wood selection and quantity will determine the smoke
wrapping in foil and cooking in liquid reduces the flavour, you can go exposed the whole time
vinegar and sugar will mask the first two flavours if over done.
If you have no taste you are likely out of balance and need to either increase or decrease on of the variables to get back to balance vs. dominant single element.
@@SmokingDadBBQ Yes balance is key to all things... I just need to cook more to find it for this one. Appreciate the tips and will certainly put them to use on the next cook. Thanks eh :)
@@peteferguson7024 I like to dry brine the meat with 90% of the salt for a day, then add 20-30% of the salt in the rub.
Meaning I end up using 120% of the salt I normally would use without dry brining. Spreading the salt throughout the meat let’s you use more salt overall without having an overly salty crust.
You end up with a flavourful piece of meat with an adequately salty bark which is great.
Just getting salt fully into the meat will increase flavour as it’ll bring out the pork’s natural flavour.
The rub will add some flavour, but a good portion is going to come from the meat itself. I don’t use that much rub and using this method I end up with great flavour even without any sauce.
Where are you in Canada?
Burlington on
Didn’t realize how much research I would be doing when trying to decide on a smoker. So torn between Traeger and Kamado Joe.
this might help - ruclips.net/video/G5MHTE1Gwds/видео.html
@@SmokingDadBBQ thanks so much, I’ll be checking that video out for sure!
My random 2 cents: I've had a joe classic for about a year now, I would say if you are primarily interested in smoking get the traeger, if you also want to be able to use it as a grill the joe is more versatile/appropriate in that regard and gets super hot, which is handy for searing, pizza. Plus the other joe options, rotisserie (on my list), pizza dojo, whatever. I dont have either but I get good results with pizza just using the method you can find here on youtube, propping up a stone on the top rack with suitable spacers. The joe classic at 18 inches can smoke 2 racks of spareribs decently enough, but if youre going to regularly smoke 4 or more I would either step up and get the bigger joe or of course the traeger. Lastly keep in mind while the joe is not cheap you will never have to buy a charcoal grill/smoker again, just maybe replace the gasket every few years. And if you are going to get an offset yoder is worth considering.
@@mpotter9944 I appreciate the advice. You’re right, I will likely be wanting something versatile like wearing and pizzas! The Joe definitely seems to be a good way to go. Hopefully the learning curve isn’t too steep for me lol.
Hi James, my family likes a hybrid of the two, low & slow and hot & fast. I like to give it that smoke flavor, and kick it up to finish it fast.
I always make an aluminum foil boat and add juice after the bark forms.
Can't wait for the brisket video!
Thanks for sharing! I am with you 100%... 250-270f is my favourite. tried my first for boat on the KJ kettle brisket and i think i will use it on everything moving forward. next weeks brisket was recorded before i discovered the magic of the boat
How long do you use the boat for?
Me too. Low and slow to develop the bark and smoke flavour then wrap and kick up the temp to 275+ in the oven or smoker to finish it off.
However, doing this method requires a longer rest in my experience since it won’t spend as much time in the high internal temperature range so less time to break down the collagen, meaning spending an extra hour in rest will give it time to break down the collagen which would otherwise happen on the grill.
It’s a bit of a trade off, still slightly faster overall. Cutting a couple hours of cook time but adding an hour of rest. Depends a lot on the specific meat too.
Even without the extra rest time it’s still really good and the difference is relatively minor anyways. Since I bbq for a hobby I don’t mind spending the extra time to get the best result possible.
Is there a formula to calculate cooking time vs cooking temperature? For instance: if I started my pork at 8 am, want it ready for 6pm, but I see at 2 pm that it won`t be ready - can I calculate how much must I increase the cooking temperature to make my targeted finish time?
not accurately - the best way would be to calculate it based on weight, but that also depends on internal muscle structure, fat % etc. lots of variables. nothing wrong with reheating it though, or taking it off and wrapping in a cooler.
@@warrilow2008 cheers
well said thanks 🙏
Not really accurately as others have said.
To avoid the issue I just make sure to add extra rest time on the cook. If it’s done on time I can rest it for 5-6 hours in a cooler + wrapped in towels and it’ll still be above safe eating temperatures. If it’s done way late for some reason I can still rest it for 1-2 hours and it’ll be fine.
I don’t mind getting up early to BBQ so I just start the cook as early as possible and time it to be off the grill at like 2pm minimum.
325 is about the max I’ll go for hot and fast. I’d say the L&s will turn out better on this one.
for sure. I found that 250-270 is the best compromise getting the best of each method
I think they'll be similar but slower better.
you got it
@@SmokingDadBBQ Yeah I've found that returns diminish after about the 8 hour mark. Going longer is always worth it but little harm is done if you're on a time crunch and need to pull it early.
Appreciate all of your content, very informative and entertaining!
I appreciate that!