Hot & Fast Kosmo Pork Butts

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

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

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

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

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!


Blogger LT72884 said...
Whats the best way to test a digital thermo pen? i have one but at times i question it. For example, i smoked a butt and i pulled it at what my thermo said was 201. It was NOT a tender butt! i have tried the boiling water trick but its hard because elevation here in Draper (utah) is close to 4600 feet so temps are gonna be different. But usually with in a few degrees or less i presume. Any way i was just curious as if you had any ideas!

I didnt know you had a UDS, if i did, then i have forgotten.


Blogger Unknown said...
LT - You should always calibrate your thermometer before any temperature-sensitive cook. Start by calibrating it to 32* in ice water. Then boil some water and check it against the correct boiling point for the current barometric pressure. It will not be 212*, if you are significantly above sea level.

Once you do that, you'll be dead-on.

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