I got a used classic Joe 1 and this is the third time I tried to use it. I did a 8 pounds bone in roast at 230 until the internal reach 125. That took close to 4 hours. I let it rest for 40 mins then sears it at 450.
It came out tender and moist but seems like the fat doesn’t rendered yet. How would I improved on the fat?
by Iiiwabibitoiii
3 Comments
Thanks for sharing the recipe. I still need to try making roast in the KJ.
My hunch regarding the exterior fat on your roast would be to simply remove prior to cooking. I don’t remember too many restaurants serving me that much protective fat.
I cooked till 135 internal and I feel it came out perfectly. Then I rest it for an hour or so. Then sear it when it’s time to eat. That way you don’t over cook it with the sear
I’ve had success with doing 260-270 grate temp indirect heat until 120 internal temp. Did a 5.5lb bone in one last night in about 2 hours 40 minutes, let it rest for an hour while the sides finished up, then seared it on a soap stone at 550 surface temp. The fat came out amazing, I don’t see a way to add a picture to this comment otherwise I would.