Kamado Buzhenina
Garlic-mustard pork shoulder roasted indirectly over charcoal.
The piece was a 3.32 lb boneless Boston butt. It was marinated overnight, cooked indirectly around 300–325°F and tracked with a probe. About one hour in, the center was only 90.7°F — a good reminder not to panic and not to keep opening the lid.
The piece was a 3.32 lb boneless Boston butt. It was marinated overnight, cooked indirectly around 300–325°F and tracked with a probe. About one hour in, the center was only 90.7°F — a good reminder not to panic and not to keep opening the lid.
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Method
- 01
Season the pork with garlic, salt, pepper, coriander, paprika, mustard and oil. Marinate overnight.
- 02
Tie/form it into a compact roast if needed.
- 03
Set the kamado for indirect cooking at 300–325°F / 150–165°C.
- 04
Place the pork fat-side up, insert the probe into the thickest center and keep the lid closed.
- 05
Cook roughly 2½–3 hours, using internal temperature rather than the clock as the main guide.
- 06
The target used for this cook was around 160–165°F / 71–74°C.
- 07
Rest about 20 minutes before slicing.
03 /
Our cooking notes
- At the one-hour check the center read 90.7°F.
- The advice during the cook was not to flip it and not to keep opening the kamado.
- The crust became quite dark; this cook is useful as a real temperature-control diary rather than a perfect studio recipe.
Inside the pot
