How To Smoke Pork Butt

How To Smoke Pork Butt (Hot & Fast) on a pit barrel did right by Kosmo himself. When making hot and fast pulled pork keep one thing in mind, how good it is going to be and get ready to make the best-pulled pork anyone could ever ask for. Please see our Pork butt recipe below.
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• How To Smoke Pork Butt
Coleslaw Recipe: In Weight! Make sure to do it exactly as it says!
Cabbage: 292 grams
Mustard: 120 grams
Sugar: 178 grams
White Vinegar: 22 grams
Salt & Pepper To Taste
Competition Pork Injection:
1/2 Cup Kosmo's Q Pork Injection
2 TBSP Kosmo's Q Moisture Magic
16 oz Distilled Water
Products Used:
Rubs: kosmosq.com/ba...
Sauces: kosmosq.com/sa...
Injections: kosmosq.com/ba...
Wing Dust: kosmosq.com/wi...
Rib Candies: kosmosq.com/ba...
Equipment Used:
Knife Sharpener: amzn.to/2uBcVBg
Backyard Deep Fryer: amzn.to/2CXkj99
Pit Barrel Cooker: amzn.to/2tlUT3q
Victorinox 12" Pro Slicing Knife: amzn.to/2s2XMCQ
Weber Kettle: amzn.to/2DBYscm
Weber Fire Starters: amzn.to/2F6lcPc
Big Green Egg Vent: amzn.to/2E4w27z
PK Grill: amzn.to/2BtnB2H
PK Grill Grates: amzn.to/2E9buL8
Propane Torch: amzn.to/2Cijffk
This video was filmed on a Canon 80D: amzn.to/2s2Xmwj
Watch next -
Recommended Playlists:
• Texas Style Brisket Re...
Cooking steak - goo.gl/G5nLPA
Cooking chicken - goo.gl/CNYcQe
Briskets - goo.gl/PW1VmC
Cooking ribs: goo.gl/R3HSwc
Music by: Epidemic Sound
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[@KosmosQ]

Let me know what you think about this pulled pork and what you think we should do next.

[@Steveinkansas27]

Dude I have never wrapped a butt and put it back on the smoker definitely will have to give this a go good video Kos!

[@paulcooley515]

Can you make a bone in pork loin plizz

[@rxah]

Ever seen a 3000 kcal spoon of coleslaw? I have. Just now.

[@DrDrew713]

Let's see some smoke st. Louis bb ribs

[@RiverCityBBQ]

I’d love to see more comp style videos. Do a comp pulled pork, chicken and brisket.

[@tacojoe5936]

Slaw: 1lb. bag of shredded cabbage/ 5 lb. bag of sugar.

[@onlyychevys]

There is more sugar in that sandwich then there is in a chocolate cake!

[@italianrelic]

I got diabetes watching him make this sandwich

[@matthewowen5574]

italianrelic LMFAO! Who won’t watching this?

[@TROYCOOKS]

That pig looked like it needed to be in my mouth! Man, that looked killer Kosmos!! I didn't realize you were selling all those items. I'm gonna have to go check out your site again and order up!!! Hope to meet you this next year brother. Cheers!!!

[@jgo057gmail]

I love the videos! Keep them coming. I've become a huge fan of yours. So you smoked the porks butt for 3 hours at a temp of 285-300. Then you pulled off, wrapped it, and put it back for 1.5 hours. I need to order more of your products! They are money! Thanks again for everything!

[@whererthetruthseekers7388]

I made this recipe this morning. I’ll tell you what, I got rave reviews. The slaw complimented the pork so well. I had my doubts as I was preparing it. I’m so glad I made it, very good. 👍🏼

[@gnehsse]

Kosmo! I made this on my Traeger and my pants fell off it was so good! Thank you for the awesome recipe!!!! Maybe someday I'll save up and get a PBC!

[@moonman908]

Man, that butt I smoked last night was the greatest piece of meat I ever cooked. Just dirty bird and the OP x-1. People told me I need to start slinging Q because it's better than anything in the bbq resturaunts in our area.

[@Theeightmilebend]

I had to get an IV of my metformin after eating this sammich!

[@RadioFreeTex]

Smoked a butt last night using these rubs, glaze and brown sugar. Definitely very sweet. A bit of dirty bird over it after pulled gave it a bit of a salt kick it needed. Next time I’ll run with this again but add kosher salt and coarse pepper to the early rub.

[@MrSpanky473]

After figuring the price of your ingredients.. this was a $895 pork butt.

[@jeanleigh185]

Funny

[@andrewm.4168]

More sauce than meat...

[@michaelchapin1976]

True 👍

[@Pdank419]

🤣🤣🤣🤣

[@DaMoNsTeR999]

And every penny is worth it

[@hogmetalbbq]

I probably watched this 2-3 times, placed my first order an watched this a couple more times LOL!! I'm super stoked to receive my order and do my first injection!! Smoke On Kosmos!!

[@dank9288639]

so how did it go bro?? Also I wouldn't use as much rub and injection as he did...

[@rdonner28]

I absolutely love the "slaw" from the slawdogs!!!! I can't wait to try this pulled pork! U do things I haven't like ALL the seasoning, habinaro glaze and brown sugar before wrapping!!!!! Excellent job! I already use ur 10k steak methods and this one is next!!! Thanks!!!

[@PhillipCummingsUSA]

When I came across your channel roughly 8 months ago you only had 9K subscribers. Man you have stepped up production AND doubled your subs count. I love how its honestly an ad for you products that show what they can do....sometimes. Plus we get to know you personally. Its a good mixture of that.

[@jasonburns6411]

Thankful for a “real” video again Mar Kosmo. The live ones are hard to watch sometimes.

[@garrettdensford9425]

The is the coleslaw conversion 1 1/4 cups cabbage 1/2 cup of mustard 3/4 cup of sugar 3 tablespoons of vinegar Salt and pepper to taste

[@37gdog]

Thank You

[@matthewplante1746]

Thanks 🙏

[@shaun726]

Followed this recipe yesterday and made the most amazing pulled pork ever! Keep em coming Kosmo!!

[@brianpreston5206]

Come out as good as it looks.

[@dieseldong4781]

I'm not hating kosmo I get all the rub and the 1st round of sauce cuz that is a lot of meat but man I like to taste what I'm eating and that's a lot of sauce on the finished product I'm sure it's good but how well does the pork flavor come through on it

[@rugfixr]

I think the only thing missing in the final sandwich, was the pork :)

[@timbunt8092]

That Chipotle rub of yours might be the best rub on the market today. You should be very proud!

[@johnw391]

What temps for hot and fast? Is it the same for the brisket temp

[@arturosais2212]

I stick to my own thing when it comes to smokin meats but im big fan and done lotta learnin thanks to ur videos! From Texas with respect keep smokin the good! Thank you sir!!! 🇨🇱🇨🇱🇨🇱

[@smokinjoes9383]

Kosmos Damn you........ I wake up and 1st thing I get is a notification of your pork butt cook! Lol. I was gonna smoke some wings today but, now I need to smoke a Pork Butt and try out that coleslaw recipe. As always thanks for sharing my friend have a great weekend. -Joe

[@aaronboulais4498]

Kosmo......you were right about the slaw......I was skeptical, but man was it good on the pulled pork!! Now I have a go-to recipe for slaw! Keep up the good work Kosmo and team!!

[@dadanddaughterduo2634]

Kosmo, I am not sure why everyone is not watching these videos. Interesting and entertaining. Thanks for a great video!

[@danielgardner1985]

Love this video. Best slaw recipe, been using it for years now. The exact measurements are needed, otherwise doesn't turn out right.

[@joshyenter2990]

Gonna do my first pork butt today very excited a tad nervous due to the trimming part but I'm gonna make this slaw I love me some freaking good coleslaw love the vids as always

[@HellYeahKimballsBBQ]

Dude, the ninja hand while opening bottles! I thought I was the only one and was getting self conscious! lol! That slaw I AM FOR SURE GONNA TRY!

[@danielanthony9621]

Interesting, Definitely not Georgia pulled pork but ill keep an open mind and give it a try. It does look good.

[@budman4605]

Well it never fails you done it again I got slobber running down my face and I'm starved to death. Thank you Kosmos the grill Master of the world

[@wyovids]

wow it tastes just like your sauce

[@Cookoutcoach]

Great video kosmo, I’ll have to give that mustard slaw a try!

[@rogerwilco59]

I tried it this weekend and I loved it. I didn't have a scale so measurements were converted to cups and tablespoons. Hope it was close; it tasted good. Man using what I had trying to get close to the profile of rubs and sauces (gotta put an order in for KOSMO ingredients) it was awesome. Y'all gotta try this; my whole family loved it.

[@jerryyanez8607]

Thanks for what you do Kosmo ....I first saw you with the Googans and I’ve been making some of your recipes so good 🙄🙄. your are awesome keep up the good work and god bless you brother hope to meet you some day 🤙🏽🤙🏽🤙🏽

[@pitbull004]

Thanks for resetting my appetite! Just got done eating breakfast and now I'm hungry again. Gonna have to give this one a try.

[@lenardstephen]

U did that as always I’m going to try the coleslaw. Much love from Philly!

[@alecky1972]

I'm astonished at the amount of sugar on this recipe, especially the slaw, I'd never of guessed it would be that much.

[@SuperDave21]

I need a job so I can smell this cooking and test taste for you Kosmo.... Anadarko is a little over an hour drive... but worth it! I love Que...!

[@SmokedReb]

An oldie but a goodie!!

[@usarmyrgr5235]

just came across your channel brother. I can't get enough of your videos. Love your style brother

[@williameldridgeking8862]

Kosmo: A few questions for you. What was the smoker temperature when cooking before you wrapped and what was the smoker temperature after you wrapped it? Did you wait for the bark to set before you wrapped? Thank you for your answers!

[@UHPhilipA]

Cannot answer for Kosmo's method but since you're waiting a year for an answer, a good smoking temp for pork butt is 275F. You wrap in foil around 165F internal temperature. Take it off around 195-205 and let it rest.

[@mikeo4059]

Any pork with your seasoning?

[@grkspartan009]

Probably 4 plus pounds of meat there. Takes a lot of seasoning, I do the same before and after adds to the flavor of cooked vs raw seasons too.

[@danielvera647]

Right ??way too much

[@texican1048]

That Cole slaw is the bomb! The only thing different that I do is add about 1.5 table spoons Kosmos Killer Bee seasoning. It add a perfect little kick.

[@MJim-vo4qu]

After watching you. I'm going to build my own UDS. Like your vids on cooking, everything you cooked looks awesome!!

[@jillsnider6881]

I missed the part about details smoking the meat. Hot and "Fast"? Great slaw recipe - I must try that! :)

[@lunchboxlady2945]

Bring on the good weather please!! Or even a little bit of good weather

[@bigmike12396]

The best way to pull a pork butt when its done is too drop kick it across your backyard before you take it inside, just make sure its wrapped so it wont fall all over the place.

[@BrandonS75]

That music just made it so satisfying pitting that rib glaze on it lol

[@tazccl]

Another great video. Store is looking nice. Good thing I don't live close to the store, I would be in there all the time. Keep up the great work.

[@bobbyrob2008]

Buddy you are the MAAAAAAAAAAAAAAAAN!!!! Thank you for the great videos, cooks, ideas and recipes! We love all your products Kosmo, they simply taste GREAT!!!

[@MrStradia]

I do a sweet and smokey rub, let it sit for a couple hrs. Bring it up to room temp and then smoke it at 240 for a few hrs then wrap it and stick it in the oven to finish off to 203.

[@Nappen87]

Dont know if i just missed it or if u did not mention it but what temps are u running your pit at? Would be nice to try hot n fast and se the diffrence.

[@redrayman]

Nappen the pit barrel cooker has really no way to change the temp no need to check the temps

[@chadlee4357]

I would like to know the temps as well

[@wilburmcbeezy6299]

I use a ugly drum that I built myself and I can run it just about any temp I want. It smokes best at 250-275 in my opinion. However, I’m guessing the barrel temp for Kosmos cook had to be 325ish? Curious myself..

[@bfrog6676]

after all the ingredients could you even taste the pork?

[@matthewowen5574]

Wow. Looks amazing. I’m gonna have to try that technique the next time I smoke a pork butt. And I’ll try the slaw too.

[@CassCooking]

I'm doing my first one in a couple of days. Thanks for the "how to!" Looks amazing, love the channel! If you don't have one already, I'd love a video on a smoked chuck roast!! Thanks Kosmo-Matt

[@thekettlecookers]

Everything looked awesome. I’m definitely going to try the slaw. I don’t think I’ve ever seen mustard in slaw like that.

[@stevelitteral]

Making pulled pork for Xmas get together. Hope it turns out half as good as your did. Really like and Happy Holidays

[@MichaelGivens007]

Looks way delicious... Defiantly will give it a try.

[@richarddaley6403]

The slaw is DELICIOUS

[@grkspartan009]

Man, I wish I could just grab up off them shelves each cook! Great products Kosmo!

[@jeepraptor69]

Is he in the seasoning business? I can't tell....

[@ryanmetz100]

deff gunna try that slaw this weekend. im not much of a slaw guy at all but i think ill like the mustard base

[@Grogansweep14]

The fake phone call at the start was classic

[@edwardarsiaga3569]

Dam I thought I died went to.heaven when I seen the showroom it's like the gates of heaven welcomed me😇

[@BBQPITDOG]

That's one hell of a sandwich! Gotta try the slaw ! Thanks Kosmo!

[@edwardmachado3957]

Hiding the flavor of the pork to much different candy sauces

[@victorbitter583]

I was in a bbq store here in Western Sydney last week and saw some of your products. Will get some next time I go. That pork looked the goods to me mate. cheers.

[@TexasArsenal832]

Damn my mouth was watering 😂 Looked Amazing Kosmo !!

[@backdraftbarbecue6947]

Damnit! You are killing me here!!! That looks AMAZING!

[@apexpredator40]

I’m not sure if I’m a fan of hot and fast. It looked pretty tough when you were pulling them apart.

[@donkeyhotay4410]

I know this is an older comment, but I'll reply anyway. I just started trying hot and fast myself. Low n Slow is sure a hard habit to break. What I've found doing hot n fast is forget internal temp. Low n Slow -225-250 I could always trust 195-200 internal it'd be pull ready -205 internal and it fall all to hell. Hot n fast, hell I had to carry one to 218 internal to ever get it to probe tender. All my hot n fast cooks have varied in regards to internal temp. So, I have just started probing around 205 internal and cook the thing until it feels like butter. Myself, I still prefer low n slow, or just hold steady at 275. Some of these guys are cooking at 325! Whatever works for them, I guess.

[@apexpredator40]

Blake Johnson oh that’s awesome! I’m not really a low and slow guy either lol. I’m a 250-290 guy but it’s not fast. It’s still a 10-18 hour day for me depending on the size and rest time. I like letting it rest 3-4 hours. I’ve had my best luck letting it get to 200-205 and then just resting it on a cooling rack and sheet pan with a small towel on top of it while still being wrapped in in the butcher papwr

[@donkeyhotay4410]

@@apexpredator40 I just recently bought myself a Gateway drum, so I've been dabbling in the hot n fast arena a bit. But, yea I agree. 250-290 is a comfortable range for sure. I also agree on the testing. Seems like the longer the better in my case. Good stuff.

[@apexpredator40]

Blake Johnson oh for sure! I’ve been wanting to get a gateway myself. I have an offset stick burner for the last 8-9 years. I didn’t mean for my initial comment to be a negative one.

[@bobbiea4141]

Roughly what temperature was this cook?

[@KosmosQ]

Between 285 - 300 degrees

[@stephanieyeminez89]

Hi What's happening? Lol i love your videos. . Your crew members are funny. Thank you for sharing

[@brianarevalos]

That looked amazing Kosmo! Probably gonna do one for X Mas. For the fam. Keep up the great videos.

[@rueridge7597]

Man that looks good on a cold rainy day. Kind of hard to argue with Chris Lilly on his injection technique. LOL Christmas coming so we need to do a prime rib roast.

[@Justin.Hawkins]

Best pulled pork sandwich, and maybe last.... Jeez man that's a sammich

[@wcaknights]

Awesome cook buddy! Great videos and recipes!!

[@jimclark3959]

Hey Kosmo have you ever it on Ciabatta bread I think you might like it . Thanks for the video.

[@leonardmartin5145]

Wow lot of negative comments!! What the hell is wrong with you guys! This is so cool!!

[@UHPhilipA]

Some times less is more. This sandwich looks great but damn, you're going to taste more sugar than pork in each bite. Just purchased the pork injection on amazon. Good deal and cannot wait to try it with my pulled pork carnitas tonight!

[@milo10ism]

I enjoy your videos but can you even taste the meat?

[@chris5942]

On one of my first cooks, i made the mistake of dressing the meat like these guys do. It went straight in the garbage when I was done. One would think they are in the business of selling as many bottles of rub as possible. Oh wait! They ARE!!!

[@dank9288639]

that's point you don't wanna taste the meat.... hahaha

[@chris5942]

@@dank9288639 I am waiting for them to form the rubs into the shape of a pork butt, throwing out the actual pork butt, then smoking the rub pile.

[@dank9288639]

@@chris5942 don't forget the 12oz of sauce now 😂👌

[@chris5942]

@@dank9288639 Yes! Have to add that binder to keep the pile in the recognizable shape. What better to use than a couple of bottles of sauce!

[@rowef]

I liked everything until the last applications of sauce. I do want to try and recreate your slaw. I like to draw out the liquid of my slaw w/ salt and sugar, then rinse it before adding my flavor. Great video. My comment is an opinion only. I didn’t taste it and I’m not out there creating badass content like you, so I hope this is well received. Keep up the good work.

[@RS-qi9pr]

Hi Kosmo what's up dude. Dude that sandwich looked awesome. My mouth was watering from the start. That peach habenaro sauce is delicious. I have not yet tried the apple cherry habenaro rib glaze yet. But I am going to have to that sauce looks 🔥. I'll take 2 of those pulled pork sandwiches to go. Please and thank you. 😃😃👍👍👊👊

[@gabet87]

Respect bro your getting your pitmaster on!!!!!

[@kensteckelberg7013]

Damn man. That slaw puts this sandwich over the edge on ridiculous! Amazing. Best pulled pork I’ve ever ate. Thanks for the recipe!! I didn’t have any of your cherry habanero glaze so I made some of my own. But still so amazing! 👍👍

[@porsche944mt]

It would be great if you mentioned the hot and fast method in what the temp of the smoker needs to be. There is no mentioned of that MAIN detail! Can't follow the recipe without it! Lol!

[@derrickp]

Jeanette Armstrong pit barrel just does it’s thing you don’t track temperature

[@orlandoavalos76]

The Pit Barrel Cooker Is Made To Cook At 275-315 Degrees...!!! Hope This Helps...!!!

[@smalltownsmoker4331]

Oh Yeah Brotha!! Can’t wait to try this.

[@kevincampbell4657]

Another great video Kosmo!!!! I think you should do some wild game next. elk, deer, bear

[@rueridge7597]

Kevin Campbell Elk rules

[@matulala2000]

Great recipe. The only issue I had is that I think your posted measurement for coleslaw are off. I followed them exactly and it turned out to be coleslaw soup. Really soupy.

[@reddsavage839]

I'm still watching this video for tips 😆 🤣

[@nathancuzzetto8581]

And after all that, it gets put on some basic-white, non-toasted buns...

[@PuckinGuy]

That looks like over handling to me. People eat plate fulls of my pork completely unsauced, it will blow your mind it's so good! Rub, smoke, wrap, rest, pull, season, devour.

[@beardeddude9168]

If you don't smoke meat, you ain't American! Good recipe and awesome presentation Dude!

[@tima9531]

Kosmo I got asked to make a bunch of pulled pork for an event. I have never catered before and was wondering how to make it ahead of time. Someone told me to do all the cooking spereate the juice let it cool then put in vacuum seal bags and freeze. When ready put in boiling water for 20 mins. I think I'm going to take a test run this week. And my try my first injection. The ones I have done in the past have turned out great. Love watching the video they help me out a lot.

[@jeremeatz75]

Timpthy Altman how much do you have to do?

[@tima9531]

@@jeremeatz75 I thinking 4 or 5 butts and would like to do them ahead of time. I made a test batch last night. Had a little for dinner then vaccum sealed the rest separated the juices and put some back in the bad before I sealed it. I figured I'll give it a week or so then pull the bag out and put it in boiling water for 20 mins and see how it turns out. I was just wondering what the best idea was

[@jeremeatz75]

Timpthy Altman after you smoke them how long until the event? I would smoke it the night before, double wrap them in foil. Get a cooler and lay towels in it and put the butts in there. Try to keep as much heat retained as possible. Do not pull them until it’s almost ready to eat it’ll help keep them moist.

[@tima9531]

@@jeremeatz75 that's what I normally do but just wanted to make sure they were done for the event

[@jeremeatz75]

Timpthy Altman I would do that than. With them being in the cooler it should hold heat for a long time

[@joeh14]

How hot did you cook it? 350-400?

[@twiztid83222]

Just did a 10 pd pork butt 3 hrs on 350 then 2 wraps of foil for 2.5 hrs and let sit for 1 hr. Bone came right out steaming hot and it tastes delicious. I don’t understand why ppl do 12 hr cooks on the big ones.

[@davidbannar6712]

Hot and Fast... so what temp cook does that equate to?

[@dank9288639]

290-325 is what it cooks at

[@michaelwilliams-on1fh]

love your videos Kosmo

[@nicolem8599]

Hey my husband LOVES your videos and channel. We have a new Weber and he is ordering your seasoning. So anyway I need approximate times based on meat sizes. We have 7 lb bone in pork shoulder, so we can’t butterfly it... I feel like this is gonna take 10 hrs

[@herogamer5544]

Does he ever respond to people freaking out about how much rub he uses? Because DAMN THAT IS A LOT OF RUB! way too much sauce at the end. It looked fine before he even put the slaw on it.