Boston Butt Kamado Joe Style

Tender and juicy recipe for pulled pork.
 4.0 / 5  (21 votes) 
Rate this recipe by clicking on the grill icon.


Prep Time 3 minutes
Category Entree
Grill Used Kamado Joe
Cook Time Unknown
Meat Pork


Reviewed on Sep 6, 2011 by Will
works better if let it get to room temp before smoking!


- 1 Boston Butt
- Favorite dry rub
- Yellow mustard
- Butcher’s string
   (ask the butcher in the meat department for a 6 foot length)
- 2 liter Dr. Pepper (or your favorite soft drink)
- 4 wood chunks (apple or peach work best)
- 1 drip pan
   (Make sure pan it is not over 3” deep)


An easy way to determine what size butt you need to buy based on a 0.5 lb serving per person. Multiply the number of people by 0.67. Example: 12 people x 0.67 = 8.04 (8 lb butt).

Preparation Instructions
1. Thin any large areas of fat down to 1/8” so the rub can penetrate the meat.
2. Wash the butt and pat dry
3. Use butcher’s string to tie the butt into a compact form
(two lengthwise and widthwise)
4. Wipe the entire butt with yellow mustard
5. Generously sprinkle dry rub on all sides
6. Refrigerate 1-3 hours to allow the rub to set
7. Soak the wood chunks for one hour

Cooking Instructions
1. Ensure that you have enough charcoal for a long cooking period. Build a mound of charcoal just below the side holes in the fire box up to almost the top of the fire ring.
2. Light the charcoal and wait five minutes
3. Shake the excess water off the wood chunks and place them on top of the charcoal, so they will smoke at different times during the cook (one directly over the lit charcoal). Tip: The meat can only absorb the smoke flavor the first two hours of the cook. Smoking the meat after that period will cause the crust of the butt to taste dirty and bitter.
4. Place the drip pan in the heat deflector and insert them into the grill
5. Fill the drip pan with 2 liters of Dr. Pepper and add enough water to fill 3/4 of the pan.
6. Place the cooking grate on top of the heat deflector and place the Boston butt directly on the grate
7. Insert the temperature probe if you are not using a pen thermometer.
8. Leave the bottom draft door and top vent fully open until the grill reaches 200°F
9. Close the draft door to a 2” opening and close the top vent with just the daisy wheels fully open.
10. Cook between 225°F and 250°F until reaching an internal temperature of 190-200°F (I prefer 195°F)

Post Cooking Instructions
1. Remove butt from the grill, wrap in aluminum foil, wrap in a bath towel or place in a small cooler.
2. Allow to rest 1-2 hours
3. Place the butt on a large cutting board or platter and use a large serving fork to “pull” the butt apart. Pull the meat as coarsely or finely as desired.

Tip: To enjoy the full smoky flavor of the meat, serve with a side of BBQ sauce, instead of mixing it into the pulled pork.

Submitted By: D. Schultz, Auburn, GA Website:
      +click any image to enlarge