Up today are Kamado Joe JoeTisserie ham sandwiches.
We’re gonna eat good. These Kamado Joe JoeTisserie ham sandwiches are real easy to make.
So get out an fire up your Joe.
Kamado Joe JoeTisserie Ham Sandwiches
To make up a batch of Kamado Joe JoeTisserie ham sandwiches, you’re going to need:
● a boneless pork butt
● your favorite rub
● yellow mustard
You’ll also need:
● a couple of pieces of your favorite smoking wood — today we’re using cherry smoking wood
● your instant read thermometer for checking the internal temperature
We use the ThermoWorks ThermoPop instant read thermometer. Check out our ThermoWorks ThermoPop review here.
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We picked up this smaller 3.41-pound (1.42 kg) boneless pork butt from the Fresh Market. It comes with a stretchy net to keep the boneless pork butt together. This one didn’t need any fat cap trimming.
For making these JoeTisserie ham sandwiches, we prefer a rub that doesn’t have too much salt or sugar. It’s just our preference; we’re going to end up slicing this meat later for our JoeTisserie ham sandwiches. We’re going to have other sandwich fixings to complement the meat.
We like this Mom’s Gourmet Wow-a Chihuahua Spice Blend rub for making JoeTisserie sandwich meats. It has no salt or sugar, just nice blend of garlic, paprika, cayenne, chili powder, cilantro, parsley, and cumin. You can find Mom’s Gourmet Wow-a Chihuahua Spice Blend rub here.
Kamado Joe JoeTisserie Preparation
Preheat the Kamado Joe to 250 °F (120 °C) on your dome thermometer.
No need for the heat deflector since we are using the JoeTisserie today.
Check out our Kamado Joe JoeTisserie review here.
Preparing the Pork Butt
We cut away the elastic netting. Random internet searches show comparable products that are good to 500 °F (260 °C). We’ll, we’re just not sure. That elastic netting might just take off the bark and spices when it’s removed. So, we retie the pork butt using cotton butchers twine.
This stuff has hundreds of uses. We can’t find it anywhere, not even down at the local mega-mart. But you can find cotton butchers twine here, this is what we use. One ball of this cotton butchers twine will last for years weekend and holiday cooks.
Once the pork butt has been retied with the cotton butchers twine, pat dry with paper towels.
Get that pork butt on the JoeTisserie spit rod and secured in place with the spit rod forks.
Slather the pork butt with the yellow mustard. The yellow mustard helps hold on to the rub. You’re not going to taste any of this yellow mustard when the pork butt is done.
Give your port butt a good coating of your favorite rub. We like this Mom’s Gourment Wow-a Chihuahua rub for making JoeTisserie sandwich meats. It has no salt or sugar, just nice blend of garlic, paprika, cayenne, chili powder, cilantro, parsley, and cumin.
We even sprinkle some of this Wow-a Chihuahua rub on our JoeTisserie ham sandwiches!
Spinning the Pork Butt
When your JoeTisserie is up to temperature and as stabilized at 250 °F (120 °C), it’s time to get that pork butt spinning.
Depending on the size of our pork butt, we’ll start checking the internal temperature 2 to 3 hours into the cook.
We’re done with the pork butt reaches an internal temperature of 200 °F (94 °C).
Our 3.41-pound (1.42 kg) pork butt took just at 4 hours cooking time. It finished up a lot faster than anticipated.
Refrigerate Overnight
When that pork butt reaches 200 °F (94 °C), pull it off the Joe.
Remove the spit rod forks and the spit rod.
Cut away the cotton butchers twine, you don’t need that any longer. The cotton butchers twine will be harder to remove once the pork butt has cooled. It’s best to remove it now.
Let the pork butt sit and cool on a plate, cutting board, or cooling rack until it the temperature drops to 140 °F (60 °C).
Refrigerate overnight.
The pork butt needs to cool overnight in the refrigerator. It doesn’t slice well when the meat is still warm.
Making Those JoeTisserie Ham Sandwiches
That pork butt has cooled overnight in the fridge.
Now it’s time to make some of those JoeTisserie ham sandwiches.
First, we need to cut the pork butt into sandwich size slices. We use this Nesco FS-250 food slicer. It works great for weekend slicing tasks. Our Kamado Joe Bacon, Kamado Joe Pastrami, and our JoeTisserie ham sandwich meats all are cut to size using this Nesco FS-250 food slicer.
We like the slices that have some meat on them, not those paper-thin prepackaged ham wafers like might find down at the local mega-mart.
Add some cheese, mustard, and a sprinkle of rub to round it out.
The neighbors will be climbing the fence to get some of these Kamado Joe JoeTisserie ham sandwiches.
Check out my other Kamado Joe and JoeTisserie recipes and links here on my Outdoor Eats page.