I Made These While I Was Sleeping! UNREAL Pork Butts On A Pellet Grill.

[@rickv6895]

I put mine on at 6pm at 170. Get up at 6 am and put it in an uncovered tin pan and crank it up to 225 to finish it. Once done there will be plenty of juices still in the pan. I cover it with tin foil and put it in a cooler with old towels until it’s time to eat. I pull it right in the same pan and it absorbs all the juices. Fail safe and works every time!

[@KosmosQ]

👊🏼💥

[@rob1621]

When you initially put it on at 170, is it already in a pan or on the top rack with a pan underneath catching the juices?

[@markhatley-k6s]

I rub mine and put it on at 225 F high smoke overnight. It usually goes 14 to 18 hours to cook to 203 F. I usually put it on at 8:00 to 9:00 pm. I put several Bluetooth temp probes in it for the entire cook. It wakes me up if there is a problem. Works every time!!

[@KosmosQ]

Nice!!

[@DenaInWyo]

Got two giant butts on sale earlier this week. I always manage to do that at some point this time of year, then I put in the freezer in meal sized portions and it lasts us most of the winter. Pulled pork is just about as versatile as ground beef. Tacos, nachos, enchiladas, sandwiches, mac and cheese topper...I'm probably forgetting even something I make and I bet other people have a ton of ideas too. Just a great staple to have in the freezer. And if you're gonna use the pellets to smoke one, you might as well just do two. Thanks for the overnight instructions, I'm trying that for the first time tonight.

[@KosmosQ]

You got a good system going! Thanks for watching.

[@spurtzbum]

Great video..I do mine just about the same..it's so easy..over night cooking is so easy.. I actually let mine sit in a cooler wrapped up for about an hour and 1/2 then pull it apart .

[@KosmosQ]

👊🏼💥

[@safecracker5458]

Love your videos. Here is a tip on vacuum sealing wet juicy foods. I fold up paper towels to make like a 1 inch wide long strip the length of the vacuum bag opening. It stops the juices from pulling out of the bag and running the risk of not sealing or leaking juices into the sealer.

[@dustyhudson5840]

I like that.... I have been putting the meat in the bag and pop it into the freezer for an hour and then pull it to seal it... usually the juices have solidified by then

[@KosmosQ]

Great tip brother!

[@CBlackShred84]

Dude, I just want to tell you that your Chipotle Honey Bee rub is probably the best rub i’ve ever had in my entire life!

[@KosmosQ]

Appreciate you 👊🏼💥

[@johnhart1021]

Did 6 of these the way you said they were all amazing ended up 26 lbs after cooked and pulled for a community Easter egg hunt Wish i could post a pic

[@allieandbo]

A tip for those attempting this for the first time: know how long a full hopper of pellets last in your grill at that temperature. Set your alarm accordingly.

[@KosmosQ]

GREAT tip 👊🏼💥

[@NoWorldOrd3r]

gonna be 29⁰f tonight..have a 22lb hopper..will that last me 8 hours of sleep?

[@allieandbo]

@@NoWorldOrd3r What brand of pellet grill is it and what temp will you be smoking at?

[@robertjason6885]

Excellent! For us pellet grill noobs, with the butt elevated (😏) does it matter whether it’s cooked fat side up or down? Thanks.

[@allieandbo]

@@robertjason6885 I always trim the fat cap off so I can get rub on the meat but if it were on, it would be down.

[@timmcdermott9110]

Here’s a little tip those are boneless pork shoulders so you can rub the binder and the Double Pepper Cow cover in the middle as there is an opening where that bone was.

[@dawg2h2k31]

Ok ok. You sold me on the cow cover course. Gunna place an order today

[@dawg2h2k31]

Cow cover course and garlic garlic ordered! 🔥🔥

[@KosmosQ]

Love to hear it, man. Let me know how you like it!

[@mattf0509]

I scored 2 pork butts on sale and will be giving this a try Sunday.

[@KosmosQ]

let me know how they turn out 👊🏼💥

[@sickb2200]

It may depend on your cooker, but I've found over the last 20+ years that wrapping pork butts is not necessary (if they're not cut down to small useless roasts). Even Malcolm Reed will tell you the same thing. Pork butts have plenty of fat to keep them moist all on their own. I used to believe in injecting as well, but proved that it is for the most part a waste of time. In my Cookshack (which is well insulated and tightly sealed), I put in a temperature probe, then set it and forget it. I know it's going to be around 14-16 hours - a good coating of rub, very little trimming, no injecting, and no wrapping. Everybody loves it.

[@KosmosQ]

Nice!

[@JoeFurtado-xv5no]

Great video I’ve cooked brisket in the same manner comes out great I’ll try this with a pork butt tonight

[@KosmosQ]

Let us know how it goes!

[@JoeFurtado-xv5no]

@@KosmosQ One of the best pork butts I have cooked got lots of complements thanks for the tips.

[@josharmour1549]

Love me some Kosmos dirty bird but i just bought the honey killer bee to try on this pork butt im smoking tonight. Great video

[@KosmosQ]

Appreciate you!

[@8Esgamer]

Awesome! I need a vacuum sealer. For now, I rest the butts still in the foil and retain the juices the best i can. Once it cools a good bit, Into a 2 gallon ziplock it goes, get air out best i can, then freeze the whole thing. I can cover in a pan and warm on 200° when i wake up (from frozen) and at dinner i can pull it just like it came off the smoker 👌🏻

[@KosmosQ]

👊🏼💥

[@lx2nv]

Great video for starters. I give newbies very similar advice. I know when I vacuum seal, I'll put them in a bag and let the temp come down before I seal. I might be doing it wrong 🤣🤣 I need the Double Pepper in my life. I have been making my own rubs, but everything I have gotten from you.

[@KosmosQ]

You can get it here - kosmosq.com/collections/barbecue-rubs/products/double-pepper-coarse-cow-cover-rub 👊🏼💥

[@lx2nv]

@@KosmosQ may take advantage of that extra 10% 😎

[@diedfrombored5295]

I followed this from the website didnt know there was a video, my 9 lb pork butts are done in like 13 hours, I do the 225f for 9 or 10 hours then wrap it in foil tight then 250f til it's done.

[@KosmosQ]

Nice!

[@paulneale988]

Wow! That looked so good. I don't eat much pork but I'd love to make this for my family. I thought apple cider vinegar was used in pulled pork.

[@KosmosQ]

Depends what part of the country you live in. I do like ACV on the finished product sometimes tho.

[@deerhearse4895]

Gotta get me some of that double pepper cow cover 😋

[@KosmosQ]

It's good stuff 👊🏼💥

[@joehanley556]

Trying it out tonight! Stoked for some juicy pulled pork and the final round Arny Palmy tournament for an amazing Sunday!

[@KosmosQ]

👊🏼💥

[@tpack670]

Really like the cool down method you used. Still not a fan of cooking my butts on my pellet smoker though. I cut mine into 2 smaller pieces and smoke on my offset. It gives you more surface area for bark and seasoning. Thanks for the video.

[@KosmosQ]

👊🏼💥

[@Nathan-wn5mc]

After you smoke them and wrap, you can move them into the oven at this point. It becomes pointless to keep them in the smoker at the point. Unless you dont mind wasting pellets.

[@spalacios9058]

Why didn’t you just leave them in the rectangle tin and wrap over the top?

[@BBQPITDOG]

Pulled Pork Omelets for Breakfast! Great work Bud!

[@KosmosQ]

👊🏼💥

[@slideoff1]

I do the same thing, vac seal up and sous vide when I ready!

[@lmcburney]

Sous vide to what temperature and for how long? Wanting to make it ahead for an event and want to reheat without drying it out. Thanks!!

[@KosmosQ]

👊🏼💥

[@TJBates-uq6zf]

He forgot to bring us with him at the first 2 hour check :( hahahaha

[@vicrjr1072]

Love all your videos thank you for sharing! 🤜🏽🤛🏽👏🏽 What pellets do you use for pork and beef?

[@KosmosQ]

Appreciate you 👊🏼💥 Hickory usually

[@EliasLavado-c4m]

Can't wait for double pepper cow cover to hit retail stores; I can't wait to give it a try😃

[@KosmosQ]

Gonna be a while unless you come by our OKC store 👊🏼💥 but you can get it on our website in the mean time!

[@harrycutler6282]

I bought a Lexington pit boss smoker and I put a 11#pork butt in my smoker about 11:00 pm I hope it turns out I inject it with apple juice

[@Bean-sz7sr]

I also normally smoke a extra butt when I do a cook and I vacuum pack a couple bags for a quick weeknight dinner. I have had a time or two where the juices caused a problem with the seal so I started rolling up a napkin and putting it between the seal and the meat. I haven't had that issue again! 👍🏼

[@KosmosQ]

👊🏼💥

[@patburt9558]

This is exactly why I bought a chamber vacuum! All that juice from the pan and foil goes into a fat separator. The fat gets tossed, the juice goes into the vacuum bags with the meat.

[@joelpritchard451]

I have the Royal broil, King regal 500 series and when I set mine to 225 it will max out at 2:31 and hold

[@KosmosQ]

Nice!

[@joelpritchard451]

@@KosmosQ thank you

[@appreciatethegameherrador1784]

Oh man u got me hungry. Love this video. By the way I'm Buying the rub. Excellent!!!!

[@KosmosQ]

Rock on!

[@gonerydin4225]

Wet foods I place in the bags, then into the freezer before sealing. We do this all the time with leftovers. Soups, casseroles, stock, meat etc. I'm going to try a bone in butt overnight in my Weber Smokey Mountain next week. I'm going to leave it in the smoker until the charcoal runs out, then wrap and finish in the oven.

[@KosmosQ]

👊🏼💥

[@kaivonmortazavi8656]

question: Why distilled water vs regular water or filtered water? Looks great.

[@Benfishin97]

Awesome stuff as always! One question sir - Why not just leave the butts in the pan and cover with foil when wrapping? Do you find that fully wrapping in foil yields better results?

[@joe_ferreira]

He added a 1/2 cup of water to each side. Wrapping helps keep that liquid closer to the meat and absorb.

[@KosmosQ]

What @joe_ferreira said 👊🏼💥

[@W.Vanderbilt]

I have a Big Joe 3 and never in my life have i cooked a pork but longer than 6/7 hours. I always cook them at 225 the entire cook. Must be the pit i use?

[@joe_ferreira]

A trick for shredding is to hit it with a hand mixer after you separate the fatty pieces.

[@KosmosQ]

👊🏼💥

[@joejones5637]

Killer video 👍🏾. Fat cap up or down ?

[@KosmosQ]

I do fat down.

[@joejones5637]

@@KosmosQ thanks

[@ledhendrixx1]

Did you put the distilled water in the bottom of the pan or in the foil wrap itself

[@KosmosQ]

Nope

[@bigkaa6252]

I believe he added in the pan not in the foil where the roast is.

[@ronknight779]

Did you add the fat cap back in when pulling the pork?

[@KosmosQ]

No, but you could

[@toddburrus368]

Any downside to cooking the meat in the oven after you wrap it instead of back on the smoker? It seems like a good way to save pellets.

[@KosmosQ]

You won't get the full smoke flavor, but if that doesn't matter to you, you can do it that way

[@ridingwithkev5560]

I've been doing my butt's overnight on the masterbilt for years. Just have to top off hopper but the only way I do them.

[@KosmosQ]

👊🏼💥

[@masterchiefmasterchieflopez]

Good video thank you.

[@KosmosQ]

👊🏼💥

[@biggare]

We will eat when it's done. YEP!

[@KosmosQ]

👊🏼💥

[@Freddie_V]

What’s the best way to reheat after vacuum sealing?

[@KosmosQ]

I either do it in the microwave, poke some holes in the bag first. Or dump the meat in a skillet with a tad bit of water for steam only.

[@dannyumana143]

Why boneless vs bone in? is the process the same for bone in?

[@glenntriplett]

Kosmo's, good video, pork butt looks Delicious 👍🏻👍🏻

[@KosmosQ]

Appreciate you 👊🏼💥

[@josephstach247]

You don't have to spritz it at all?

[@brianbrink1421]

I put my pork butt on late at night around midnight at 225 or 250 degrees. Generally wrap it in the foil catch pan around 175 internal temp until a temp probe goes in like going thru soft butter. Generally takes around 13 or more hours. Wrap it in a towel and place it in a cooler for at least an hour. It can stay in the cooler for literally hours that way. Then pull it when it’s time to eat and pull the pork. Mmmmm. Very Ez!!!

[@KosmosQ]

👊🏼💥

[@ryanhowell4492]

Awesome Pork Butts ever

[@KosmosQ]

That Double Pepper CC is INSANE on Pork.

[@DeepInfernoRising]

Question, putting warm food it in cold water is the same as putting it in the freezer when it’s warm isn’t it? Why not just wait till it cool to seal it and then place it in the freezer. Am I missing something?

[@KosmosQ]

You can wait until it's cool, doing it while warm is mostly for if you're short on time

[@ONESHARPFIVE0]

Why not just put it in the aluminum pan and put foil over the pan and just put it back in the smoker. Why wrap it like that?

[@KosmosQ]

Minimizes evaporation to lock in moisture!

[@Tonystarkes888]

Traegars are that expensive same price as a smart phone 😮 except it's actually useful

[@KosmosQ]

The phone or the Traeger??

[@JoeFurtado-xv5no]

I’d pick the Traeger

[@walkintall67]

Yep

[@KosmosQ]

👊🏼💥

[@steveandrushko75]

I am going to make one I think I will use super smoke

[@KosmosQ]

👍🏼

[@andrewheitz3236]

What the is brand of the thermometer that you use?

[@KosmosQ]

I like ThermoWorks 👌🏼

[@andrewheitz3236]

If it’s not cold out, but in the 60s-70, do you still need to the temp up that high to 275?

[@KosmosQ]

yes sir, 275º 🙌🏼

[@andrewheitz3236]

@@KosmosQ thank you! I’m going with your method this time around!

[@fredgrebner526]

That grease goes in my drip bucket not in the bottom of my smoker. Should have bought a Recteq bro.

[@Jarhead0331]

Can Worcestershire be used as a binder?

[@KosmosQ]

If you want to

[@coreywatson4682]

I use pineapple juice with kosmo injection comes up a treat

[@KosmosQ]

Bet this is legit!

[@jonathansongco4302]

Tasty.

[@KosmosQ]

Appreciate you 👊🏼💥

[@habanero6332]

I catch the fat too, process it and make smoked fat for use with cooking.

[@KosmosQ]

👊🏼💥

[@Frank-the-Tank-13]

Ok Kozmo how do you heat up this after you freeze?

[@KosmosQ]

You can either soak it in hot water or put it in a pan on the stove with a little sauce, broth, whatever you prefer

[@snowserfireansmoke]

Did u put the distilled water in the pan or inside the foil

[@KosmosQ]

Nope

[@snowserfireansmoke]

In the foil with the meat or just in the foil pan 🧐

[@bigkaa6252]

@@snowserfireansmokeI was wondering the same thing!! I noticed he left the foil open on one side while he poured the water somewhere 🤷‍♂️

[@rob1621]

Why the distilled water? Can it be filtered water?

[@KosmosQ]

Yep, filtered water will work

[@Frank-the-Tank-13]

Nice Googan shirt

[@KosmosQ]

👊🏼💥

[@Cerberus9408]

Kosmo brother you need a chamber vacuum sealer. Night and day better than that I've in the video...

[@KosmosQ]

Just curious, but what makes it so much better?

[@Cerberus9408]

@@KosmosQ it doesn't such the juices up out of the bag like what happened there and you get a much tighter vacuum IMO. You can vacuum seal liquids like soup. You can vacuum marinate things. The bags are cheaper. I have an oil less one from Meat! Your Maker. It's fantastic and has a lifetime warranty. It is larger than the one you have. Basically you put the bag in the chamber, close the lid and it vacuums all the air out and seals the bag under vacuum. Once it's sealed it lets the atmosphere back in and the bag sucks down super tight instantly.

[@downwiththesneaker9933]

Hey are any of your seasonings Gluten Free?

[@KosmosQ]

Technically, our products are gluten free. They are produced in a factory that also handles products with gluten, so they may come in contact with machinery that has also come in contact with gluten.

[@downwiththesneaker9933]

@@KosmosQ Damn I thought so. I bought a bunch of them and am having a reaction to them when I use them. Thanks for letting me know

[@JP-ec8fe]

Celiac here too. Wish I could get kosmos because cow cover is great and so was his siracha dirty bird. I use Meat church since it is gluten free. (Sorry kosmos)

[@brucegay4847]

Just cover the foil pan and its wrapped even simpler!!!!!!!!

[@KosmosQ]

True, just takes longer to cook.

[@johndawson1463]

How long did you let it rest for please

[@biggare]

@johndawson1463 i let mine rest in a cooler for 4-6 hours.

[@KosmosQ]

I let it steam out then rest for an hour or so.

[@johndawson1463]

@@KosmosQthank you

[@jonyoung6405]

Even easyier skip the "binder", use salt and pepper and smoke with Hickory ....your welcome.

[@KosmosQ]

I like my way haha

[@jonyoung6405]

@@KosmosQ Pork is very forgiving , I like your way too. Cheers.

[@PilotDiggerdavid]

Next time just leave them in the pan and cook them in the juice for pulling!

[@KosmosQ]

👍🏼

[@derrelferguson4594]

When you say bone in or out doesn’t matter only shows what a rookie you are.

[@KosmosQ]

Hahaha ok then

[@franciscovazquez4589]

👏🏼👏🏼👏🏼

[@KosmosQ]

👊🏼💥

[@270eman]

The fat just runs down the drip plate and into little catch bucket.

[@KosmosQ]

👍🏼

[@johnnunez17]

👍🏻

[@KosmosQ]

👊🏼💥

[@Harlem55]

The trick: 1 Can coke, pepsi, or Dr Pepper for every 2 to 3 pounds of meat.

[@KosmosQ]

Might have to try that

[@bmort6444]

Of course it’s while you sleep. You have a plug in smoker.

[@KosmosQ]

Ok

[@fredgrebner526]

Ain’t it great?

[@dannyshelton3298]

Set it and forget it ain't a true pit master. Just day it's the lazy man's way.

[@KosmosQ]

Ok

[@dbettis6477]

You don’t need binders for pork butts or any other meat, it’s just a waste of time and ingredients Also pellet grills don’t give you as much smoke / smoke flavor as offset stick burners. Your butts look good but I perfer burning apple wood on a stick burner or charcoal grill

[@KosmosQ]

Well, ok then

[@johnpennington7107]

Pellet Smokers isn't really cooking. If you're not cooking on a wood stick reverse flow or any wood stick smoker and hardwood it's just not the same.

[@KosmosQ]

OK then

[@chubbyjohnson5480]

That's cheating lol

[@KosmosQ]

nahhh

[@zacharywilson3831]

You lost me at cutting off the fat 😢

[@KosmosQ]

It's gonna be okay

[@davo912]

This is too funny..earth to wanna be BBQ guy....you had two foil pans so why not just leave them in there and foil the pans lol..DUH DUH DUH

[@KosmosQ]

Do it however you want, guy