bosco Posted January 24, 2016 Report Share Posted January 24, 2016 In the spirit of preparing for the week ahead, I decided to throw a 10 LB boston butt on yesterday and would portion the pork into food saver bags for future meals. I used a rub that tiny fish gave to me to rub it down. The rub was fantastic, just don't know the name of it lol!! Anyways, I got the 23" Komodo Kamado up to 225 and placed the butt on around noon. I cooked at 225 for 10 hours, then decided to raise the temp to 250. I woke up at 5am, and the KK was still rock solid at 250 degrees. I used peach wood for smoking and the aroma was outstanding!!!! This butt hit an IT of 203 and it was so juicy and tender. I think the bark set better than any other butt that I have ever done. The smoke ring penetrated deep into the meat, giving it a beautiful red hue to the meat. After 17 hours of cooking, I still had some lump left in the basket, and added a little more. I got the temp up to 375 and did two spatchcock chickens that I rubbed down with the Slabs birds and bones (my favourite rub to date). I was able to seal 3 bags of pulled pork for future cooks and left some out for dinner tonight and lunches this week!!! The chicken was puled at 170 IT and the skin was crispy and flavourful!!! Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 24, 2016 Report Share Posted January 24, 2016 Great cooks bosco - looks delicious all around. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 24, 2016 Report Share Posted January 24, 2016 Bosco, both of those cooks look wonderful and both a have great colour. Lots of great eating this week. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 24, 2016 Report Share Posted January 24, 2016 Both look killer. Didn't take you long to hit your stride with the new KKs, Ryan!! Quote Link to comment Share on other sites More sharing options...
bosco Posted January 24, 2016 Author Report Share Posted January 24, 2016 I'm starting to get comfortable with my KKs Quote Link to comment Share on other sites More sharing options...
Rak Posted January 24, 2016 Report Share Posted January 24, 2016 Great job with those cooks!! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted January 25, 2016 Report Share Posted January 25, 2016 You nailed that one Ryan. Great colour on the chicken and pork. Quote Link to comment Share on other sites More sharing options...
Jon B. Posted January 25, 2016 Report Share Posted January 25, 2016 Master Bosco.........grasshopper says "great job"! Quote Link to comment Share on other sites More sharing options...
PRippley Posted January 25, 2016 Report Share Posted January 25, 2016 Yum, yum, yum!!! Quote Link to comment Share on other sites More sharing options...
wilburpan Posted January 26, 2016 Report Share Posted January 26, 2016 Great pork and chicken combo! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted January 29, 2016 Report Share Posted January 29, 2016 Nailed them both. Very nice<br /> <br /> <br /> Benton Quote Link to comment Share on other sites More sharing options...
