Kamado Joe Smoked Pork Butt

Kamado Joe Smoked Pork Butt

    Pulled Pork is a staple at my house. I usually smoke on my Kamado Joe Classic 2 Big Joe. It's a beast and I love the what it produces. You can use your own smoker on this cook, but just focus on the temperatures.
    Throw the clock out the window so you can honestly say, "Babe, I'm not sure when it will be done. It's got another 10 degrees to go."


House Seasoning Rub:
    2 teaspoons paprika
    1 teaspoon brown sugar
    1 teaspoon kosher salt
    1/2 teaspoon black pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon cayenne pepper (adjust to taste)

Other Seasoning Rubs:
  • Bartlow's BBQ Sweet Red Dirt
  • Sucklebusters Hog Waller
  • Tuffy Stone Sweet BBQ Rub
  • MeatChurch Honey Hog


  1. Prepare the Kamado Joe or smoker:
    Start by setting up your Kamado Joe for indirect cooking. Place the heat deflector plates on the lower level of the grill and preheat the grill to a temperature of around 225-250°F (107-121°C). This low and slow cooking method will help the pork butt cook slowly and develop a smoky flavor.

  2. Prepare the pork butt:
    Remove the pork butt from its packaging and score the fat or trim off any excess fat if desired. Some fat can add flavor, but too much can prevent the seasoning from penetrating the meat. Pat the pork butt dry with paper towels. Feel free to add your binder at this point. OKB uses one of these regularly...Frank's Hot Sauce, Regular Mustard, or Dukes Mayonnaise. 

  3. Season the pork butt:
    Generously season the pork butt with your preferred rub. You can use a store-bought rub or make your own from the above house rub. Massage the rub into the meat, making sure to cover all sides.

  4. Smoke the pork butt:
    Place the pork butt on the Kamado Joe, directly on the grill grates, away from the heat source. You can also use a drip pan underneath to catch any drippings. Close the lid and let the pork butt smoke for several hours. Maintain a consistent temperature of 225-250°F (107-121°C) by adjusting the air vents on the Kamado Joe.

  5. Monitor the temperature:
    It's crucial to monitor the internal temperature of the pork butt throughout the smoking process. Insert a meat thermometer probe into the thickest part of the meat, avoiding contact with the bone. The pork butt is done when it reaches an internal temperature of around 195-205°F (90-96°C). This can take anywhere from 8 to 12 hours, depending on the size of the pork butt.

  6. Spray or Mopping:
    This is not a must but if you want to try this spraying or mopping is a good way to keep the pork butt from drying out. You can use ACV & Water or Apple Juice in your spray bottle. You may not get additional flavor here. Mopping will provide additional flavors. Feel free to use a Carolina Sauce, or your favorite bbq sauce. 

  7. Wrap and rest:
    Once the pork butt reaches the desired temperature, remove it from the Kamado Joe and wrap it tightly in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute and the meat to become more tender.

  8. Pull the pork:
    After resting, unwrap the pork butt and use two forks or meat claws to shred the meat apart. Discard any excess fat or connective tissue. Personal preference: I like to add a light dusting of the rub seasoning to give it a bit more wow when eating. 

  9. Serve and enjoy:
    Serve the pulled pork on buns, tortillas, or by itself. You can also add your favorite barbecue sauce or serve it with coleslaw and pickles for a classic pulled pork sandwich

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