bbquzz
Master Chef
My grandson was turning one on Sunday and I was charged with bringing the pulled pork to the party. I had just gotten my sample pack of Kosmo's Q so this was the opportunity I was looking for. I went to Krogres and got two 9+ lb. butts and Friday night 10:00 PM Injected them with Kosom's Q Pork Injection.
I was following a recipe and had the recipe on my new iPad, just so I did not miss a step and it gave me an excuse to use my new toy. Bagged them up and put them in the fridge 'til morning.
Saturday morning 6:00AM, rubbed them with Southern Succor Pork Rub from the Smoke & Spice book.
Saturday night, 6:00PM on the WSM, these are big ass butts. Normally I run at 225°, but my pal Huck Sr. suggested 250° and that is what I did.
Mid-night check and re-stoked the fire and went to bed.
Sunday morning 6:00 AM they were running at about 180°, two + more hours and they were done. Increasing from 225° to 250° shortened my usual cook by several hours and no noticeable difference in the pork.
Wrapped them and in a cooler for for the trip to Columbus, OH. Pulled the pork just before we were ready to eat, about 4 hours after wrapping and it was still hot enough I had to use my brown jersey gloves under my food gloves.
Obviously the "Birthday Boy" was more interested in something other than food.
The Kosmo's was great and the rub really gives you great bark with a pretty good bite, the bottom line ... the shirt says it all.
I was following a recipe and had the recipe on my new iPad, just so I did not miss a step and it gave me an excuse to use my new toy. Bagged them up and put them in the fridge 'til morning.
Saturday morning 6:00AM, rubbed them with Southern Succor Pork Rub from the Smoke & Spice book.
Saturday night, 6:00PM on the WSM, these are big ass butts. Normally I run at 225°, but my pal Huck Sr. suggested 250° and that is what I did.
Mid-night check and re-stoked the fire and went to bed.
Sunday morning 6:00 AM they were running at about 180°, two + more hours and they were done. Increasing from 225° to 250° shortened my usual cook by several hours and no noticeable difference in the pork.
Wrapped them and in a cooler for for the trip to Columbus, OH. Pulled the pork just before we were ready to eat, about 4 hours after wrapping and it was still hot enough I had to use my brown jersey gloves under my food gloves.
Obviously the "Birthday Boy" was more interested in something other than food.
The Kosmo's was great and the rub really gives you great bark with a pretty good bite, the bottom line ... the shirt says it all.
