Decided to cook some beef plate ribs this past weekend. 7.5lb, dry brined overnight. Wrapped at 170F and pulled at 202F. One of my most favorite cuts of meat to smoke on the kamado Joe!
Chicken shawarma on the Classic Joe! Marinated for 24hrs and cooked at 350-375ish F for about 2 hours. Turned out great! Always a crowd pleaser and so easy to make!
Been a while! First time cooking a pork butt. Smoked with lump and pecan at 200-225f for the first 2 hours, then 250f til foil boat and finished at 275/285f (~7.5hrs). Turned out great!