How to Smoke Boston Butts on the Grill Dome Kamado

This was my first Boston butt cook on my Grill Dome ceramic kamado. I used a couple of different rubs from Oakridge BBQ and used some peach wood which was also a first for me. Both of the butts turned out really tender with a lot of flavor. Overall, I think it was a great cook and I was happy with the results.

Thanks for watching!

[mrspikeable]

Yes I have for years unless i'm having like a party that i'll make pulled
pork, i Make thick like maybe a half inch slices you can still make sandwiches
and it freeze well in zip lock freezer bags it heats up well in the microwave
oven and you can still make pull pork out of it also its like awesome fried with
eggs.

[SmokeyGoodness]

Great bark, great smoke ring. A great presentation, Steve!

[SmokeyGoodness]

In about 48 hours, I'll be starting up the Grill Dome for an overnighter. 2 Boston butts as well. Not even gonna use any kind of wireless temp monitors. I have tremendous faith in the GD to just set & forget! 

[SchwagersBBQ]

Excellent Job, Steve! Best regards from Germany, Schwager´s BBQ

[StokedOnSmoke]

Eric, you're completely right and I 100% agree with you. I pay the premium b/c Fruita wood is not kiln dried and it is cut on the day you order it, meaning it's super fresh. They apparently have moisture meters and don't send it out if it isn't within a certain threshold. But in the end....like you said...it's mostly just a convenience thing for me. I like the fact that I can come home a busy day at work and have a box of high quality smoke wood sitting on my front porch... :)

[elrabbitsbbq]

Btw I Juss uploaded a two part on a how to Pork/Boston butt cook I did a while back. I'm inviting you to swing on by and check it out.

[StokedOnSmoke]

Oops, guess I forgot to mention that. The butts were around 7-8 lbs a piece (one was a decent bit bigger than the other) and total cook time was massive, clocking in around 17 hours or so. But...this was due to the fact that it was in the low 30's overnight and I decided to run this first butt cook at 225°. In hindsight, I should have cooked at least 250, more like 275 or so...

[morganmclellan]

Hey Steve phenomenal video! I've followed your technique on my Vision Grill Kamado Pro a number of times and the results have been fantastic. Quick question though, when I smoke my butts, I use a water pan. DO you notice a difference when smoking butts without one? 

[ManCaveMeals]

Steve, those look awesome :) What was the weight of each butt and your total cook time? Did i miss that in the video somewhere?

[mafacdf]

Dear Mr. StokedOnSmoke.... we are similar (ex: kosher salt steaks for an hour before cooking, etc). I trust you, so I have a question for you. Is the Grill Dome a fantastic way to cook/bbq/grill/bake... or... is there a better option? And thank you very much for your help in this.

[elrabbitsbbq]

Why did you peel off all the bark?MAN! I would of left it on there Bro! The result was still tender just no bark.

[stevekoehler]

SO can you give me the basics of your approach to butts... You cook at 225 for 14 hours and then rest wrapped in cooler for 2 hours? Just wanted to get your basics correct.

[ieliles]

Most commerce is based on selling convenience in one way or another. Why not raise your own pigs for meat or farm your own orchard for wood? I don't because I don't care that much however, not doing everything yourself doesn't make the experience any less legitimate. Are foster parents any less paternal because they didn't screw to raise the child?

[WisconsinEric]

Same stuff here, I pick up about 50lbs of local apple wood from Ski Hi(Sky High) apple orchard. The last few years I have been meaning to take a drive North to Door County Wi.... They are World famous for their cherries grown on an island on Lake Michigan.

The cooler weather of the island is said to make for more flavorful cherries, but I am unsure if that would translate into more flavorful smoke.... It would be to find out though :) Someday I'll make that quick drive for the cherry wood.

[WisconsinEric]

And where does that wood come from? I bet fruit orchards!

Why not cut and season it yourself, to your own standards? Cut out the "middleman" as they say. Your paying a premium for convenience, and paying someones mortgage as well.

What happened to doing it yourself, is that not what Real BBQ is all about?

Commercial BBQ Rubs, store bought smoke wood, and Kingsford charcoal add up to the same old BBQ, no different than your neighbors.


Step your game up Son... Local=Better!