![Hot & Fast Kosmo Pork Butts](http://files.patiodaddiobbq.com/images/food/pork/KosmoButts_1_5.jpg)
The other day I did a test butt cook with Kosmo's pork injection. I loved the beef formula, so I was sure this would be equally good.
Here is a quick play-by-play of the cook.
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 Ugly Drum Smoker (UDS) at 350º.
![Hot & Fast Kosmo Pork Butts](http://files.patiodaddiobbq.com/images/food/pork/KosmoButts_1_1.jpg)
Two hours into the cook and the two smaller (top) butts (just shy of 7 lbs each) were at 122º and 124º.
The UDS vents were wide open and running at about an average of 315º, 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.
![Hot & Fast Kosmo Pork Butts](http://files.patiodaddiobbq.com/images/food/pork/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 154º.
![Hot & Fast Kosmo Pork Butts](http://files.patiodaddiobbq.com/images/food/pork/KosmoButts_1_3.jpg)
At 4 1/2 hours in the smaller butts were at 181º. It was 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 168º so I left it there.
![Hot & Fast Kosmo Pork Butts](http://files.patiodaddiobbq.com/images/food/pork/KosmoButts_1_4.jpg)
Note that there really isn't much of a stall/plateau when cooking hot-n-fast. The meat just powers right through it.
At 5 hours and 45 minutes the smaller butts were done (at 197º). The photo at the top of the post shows 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!
Labels: pork
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