Bout to pit in work

[panzon3]

KOSMOS Dirty Bird and Post Oak pellets with smoke tube. Injected the pork butt with Creole butter for an added flavor. Cooking at 250 degrees. Update on bark and taste later. Let’s see how this combination works

 

[DaveXDm9]

let us know how it turns out.

 

[MikeInFla]

Looks good. Last butt I did I injected with apple juice and it came out mushy I might have used too much

 

[panzon3]

I’m about 3 hrs into the cook. Bark is setting up good. Smoke tube is about 2/3 burned through. Looking good so far. I used 1/2 a bottle of creole butter injection.

 

[panzon3]

Miya about 161 degrees time for the wrap!

 

[MikeInFla]

Doing spare ribs and corn today in the rain.

 

[panzon3]

Doing spare ribs and corn today in the rain.

Nice time to eat

 

[panzon3]

The smoke really came out on this one. I was impressed. The creole butter gave it a nice saltiness. Not overpowering. And the rub KOSMOS Dirty bird was a good porky flavor with a hint of chili powder flavor. I would definitely recommend this rub for ribs, brisket and pork butt. Maybe next time I will use Dirty bird HOT. And there is also a KOSMOS Cow Cover that’s suppose to be better.
So my ribs with KOSMOS Honey Chipotle Killer Bee was good. The pork butt with KOSMOS Dirty bird was better. Now I need to try some chicken with KOSMOS Cow cover.
Stay tuned for more cooking. lve dialed in my pit now I’m working on dialing in my flavor profile for pork, ribs and chicken. Almost there