Utah BBQ Forums

Full Version: Hot & Fast Kosmo Butts (pics and a bonus recipe)
You're currently viewing a stripped down version of our content. View the full version with proper formatting.

Guest

Tuesday I did a test butt cook with Kosmo's pork injection. I loved the beef formula,
so I was sure this will be equally good.

I mixed 3/4 cup mix to 3 cups of apricot nectar and injected them evenly.
I then applied a liberal coat of my competition rub and let them marinate for
two hours.

They went on the UDS at 350*.

[Image: KosmoButts_1_1.jpg]

Two hours into the cook and the two smaller (top) butts (just shy of 7 lbs each)
were at 122* and 124*.

The UDS vents were wide open and running at about an average of 315*, but I
use a water pan, so a lower temp at the grates is expected.

The water was almost gone, so the temp ramps up from here, just like I
want it to.

Note that the money muscles are coloring up nicely.

[Image: KosmoButts_1_2.jpg]

Three hours in, and I checked the temp on the larger butt on the lower rack
(about 8 lbs). As you can see, it was at 138.6.

The two smaller butts on the top rack were at 154*.

[Image: KosmoButts_1_3.jpg]

While waiting for the porcine festivities, I cooked up some a quick and easy
beans.

What's hog without beans, right?

[Image: QuickEasyBeans_1_1.jpg]

Saute a diced medium yellow onion in a little olive oil and garlic salt until
just they are starting to brown around the edges.

[Image: QuickEasyBeans_1_2.jpg]

Deglaze with about 1/4 cup of apple juice.

[Image: QuickEasyBeans_1_3.jpg]

Add one can of Bush's "Southern Pit Barbecue" and "Homestyle" beans
(the large can).

[Image: QuickEasyBeans_1_4.jpg]

Add a few dashes of your favorite hot sauce, cover and cook at very
low heat for about an hour.

Done!

[Image: KosmoButts_1_4.jpg]

At 4 1/2 hours in the smaller butts were at 181*. Time to wrap these bad boys
with some apple juice!

I double-wrapped the smaller guys with about 1/4 cup of apple juice each, and
I put them back on the top rack.

The larger butt (lower rack) was at 168* so I left it there.

Note that there really isn't much of a plateau when cooking hot-n-fast. The meat
just powers right through it.

[Image: KosmoButts_1_5.jpg]

At 5 hours and 45 minutes the smaller butts were done (at 197*)

Here is the shot of the finished product.

I must say that I am very impressed with Kosmo's injection. The moisture and
flavor were outstanding. It really boosted the pork taste without even so much
as a hint of an off flavor.

I highly recommend it!

John
Nice job john. Thanks for the review.


Doug

Guest

It's my pleasure.

John

Guest

Does that mean not more staying up all night for you?

Guest

Well, my big cuts go on between 2 AM and 3 AM, but I still seem to manage to get just a few hours of sleep.

John
That sounds kinda brutal??? Putt'n on at 2am? :roll: Remember the good o'days John? Fire up the WSM about 5-6 pm hang out with the boyz till 11pm +-, then get some sleep till 5:30-6:00? Gotta love them WSM's :wink:

Dave

Guest

Dude, I have never fired any cooker up at 5 or 6 at any comp, so I can't relate. Smile Even in my WSM days I put my big cuts on at about 10 or 11.

John
PatioDaddio Wrote:Dude, I have never fired any cooker up at 5 or 6 at any comp, so I can't relate. Smile Even in my WSM days I put my big cuts on at about 10 or 11.

John

You dont know what your miss'n then :wink: Low n Slow Baby Big Grin

Dave
Reference URL's