Slow Smoked Boston Butts on the Grill Dome Kamado

I’ve been traveling a lot since acquiring my new Grill Dome ceramic kamado and finally had the chance to cook some Boston butts on it this past weekend.  Since ceramic kamados are so well insulated (meaning low airflow) and absorb and radiate heat evenly throughout the cooker, large cuts of meat (like pork shoulders) generally cook with a lower internal water loss than when cooked in other cookers that have thinner walls and that aren’t sealed as well.  Considering this, I was really excited to put the Grill Dome to the test and compare it to the pulled pork I normally serve up that’s been cooked on one of my other Weber cookers (WSM, kettle, or “mini“).

I had two butts, one about 7 lbs and one about 8 lbs.  They were rubbed down with some of Oakridge BBQ’s rubs and slow smoked with some peach wood chunks that I had recently got from Fruita Wood Chunks.  The end product was phenomenal   The pork was super tender, juicy and bursting with flavor.  Total cook time was about 15 hours and I barely used half a bag of lump charcoal.  Though I’ve cooked on the Grill Dome a few times already, this cook was the first time I was really able to observe just how fuel efficient these cookers really are.

Once the butts were pulled, double-foiled and then rested for a couple hours, I pulled them with my Meat Rakes, topped the sandwiches with some Smoky Mountain Hot Chow Chow (picked up when I was in the mountains a few weeks ago) and the drizzled some SuckleBusters “Gold” Mustard BBQ sauce on top.  The juicy pulled pork combined with the chow chow and SuckleBusters mustard sauce was hands down one of the best pulled pork sandwiches I’ve ever had in my life.  Family and friends around me were devouring the pork which is what makes all the effort worth it to me.  I was highly impressed with this first “low and slow” overnight cook on the Grill Dome and looking forward to many, many more 🙂

I’ve provided pics below through the entire cook as well as a video at the bottom which walks you through start to finish.  If you enjoy the video, please do me a favor and visit my YouTube channel and subscribe to my channel.  If you have any questions about this cook or the Grill Dome in general, let me know in the comment section below.  Thanks and enjoy!!  Steve

Grill Dome Boston Butts

Grill Dome Boston Butts

Grill Dome Boston Butts

Grill Dome Boston Butts

Grill Dome Boston Butts

Grill Dome Pulled Pork

Grill Dome Pulled Pork

Grill Dome Pulled Pork

Grill Dome Pulled Pork

Grill Dome Pulled Pork

Grill Dome Pulled Pork

Smoky Mountains Hot Chow Chow

Smoky Mountains Hot Chow Chow

Grill Dome Pulled Pork

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5 Responses to Slow Smoked Boston Butts on the Grill Dome Kamado

  1. Chris November 17, 2012 at 3:58 pm #

    I absolutely love chow chow (hot) on pulled pork and on bratwursts too, great stuff. So you were up our way, huh?

    • Steve November 18, 2012 at 9:43 am #

      Yep, we spent a week in Gatlinburg and hiked, hit up Cades Cove, played at Dollywood and ate a TON of good food. I discovered a hole-in-the-wall BBQ joint within walking distance of our cabin called “Hungry Bear BBQ”. It’s an old house – turned BBQ joint. This place was legit and they pulled meat straight off their barrel smoker as orders came in. It’s located at 490 East Parkway. Check it out next time you hit up Gatlinburg.

  2. Tony Lynch December 15, 2016 at 11:14 am #

    What was time schedule for this cook? I’m doing my first overnight cook this weekend and want to have the pork ready by 12 noon. Thanks in advance.

    • Steve December 18, 2016 at 9:30 am #

      Hi Tony-

      Depends on the size of the butt. Rule of thumb (and this is just a ballpark…) is that for butts you need to allow yourself at least 1.5 hrs per lb if cooking low and slow around 225. You also always want to get it done early enough to allow it to rest for at least one hour.

  3. Tony Lynch December 15, 2016 at 11:15 am #

    By the way that pork looked amazing!!! Hopefully mine turns out half as good.

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