G
Guest
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*.
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.
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*.
While waiting for the porcine festivities, I cooked up some a quick and easy
beans.
What's hog without beans, right?
Saute a diced medium yellow onion in a little olive oil and garlic salt until
just they are starting to brown around the edges.
Deglaze with about 1/4 cup of apple juice.
Add one can of Bush's "Southern Pit Barbecue" and "Homestyle" beans
(the large can).
Add a few dashes of your favorite hot sauce, cover and cook at very
low heat for about an hour.
Done!
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.
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
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*.
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.
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*.
While waiting for the porcine festivities, I cooked up some a quick and easy
beans.
What's hog without beans, right?
Saute a diced medium yellow onion in a little olive oil and garlic salt until
just they are starting to brown around the edges.
Deglaze with about 1/4 cup of apple juice.
Add one can of Bush's "Southern Pit Barbecue" and "Homestyle" beans
(the large can).
Add a few dashes of your favorite hot sauce, cover and cook at very
low heat for about an hour.
Done!
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.
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
