GreenDrake
is Blowin Smoke!
- Joined
- Jun 21, 2010
- Location
- Right over there
OK guys, I am going to give my Kamado Joe a workout tomorrow and try a big point I scored at the local butcher. I have a nice 8lb point, trimmed and rubbed down...going to set the Kamado at 225/250...anything different I need to know on these cookers? I have competed with pellets and offset but this is my first try at doing a point on the kamado. The goal is burnt end sammiches for tomorrow night.
Same methodology? Wrap at 160, cut and chop at 195 and two more hours in foil and sauce? Any advice is appreciated, just a fun cook, looking for other ideas.
Same methodology? Wrap at 160, cut and chop at 195 and two more hours in foil and sauce? Any advice is appreciated, just a fun cook, looking for other ideas.