OT- Kosmo's Injections

GregW

Has anyone used any of the Kosmo's injections?

I have ordered the Reserve Blend Brisket and the Pork injections to try.

I have used the Butchers BBQ Honey Chicken injection, and I didn't like it. Very moist chicken with a distinctly artificial flavor.

I hope I will have better luck with the Kosmo brand injections.

 

GregW

I just did a forum search, there is extensive information on Kosmo's.

Sorry for asking without searching.

GregW

I used the Original Pork Injection on a 8.5# bone in butt I purchased at Sam's.

I mixed at the recommended 1/3 Cup to 1.5 Cups of bottled water.

I mixed two batches and used approximately 2 cups of the mixture.

I smoked the butt in the pellet smoker. I used Post Oak Pellets.

I cooked at 180 Degrees for 8 hours. The smoker temp increased to 250 Degrees for the remainder of the cook. I cooked to an internal temp of 196 Degrees. Total time was around 12 Hours.

I noticed the butt cooked faster with the injection. I allowed the butt to cool 1 hour before pulling. I was extremely moist when pulled, and very tender. I believe it was slightly over cooked due to the tenderness. I think that when I initially probed it at 192 Degrees, it was actually done, and should have been removed from the smoker at that point. For me, 192 Deg is typically not done enough for me. I think the injection also promotes tenderness.

Now for the taste, I am very pleased with the flavor. The really impressive part of the flavor is, I really couldn't detect any weird artificial taste. The meat just had a umami flavor that I couldn't identify other than I was just really good. The kind of taste that keeps you eating it until you can't take another bite.

I'm really impressed with Kosmo Pork injection, and I really like the post oak.

The post oak is mild compared to hickory. It really lets the pork flavor take center stage.

Photo Egg

GregW said:

I used the Original Pork Injection on a 8.5# bone in butt I purchased at Sam's.

I mixed at the recommended 1/3 Cup to 1.5 Cups of bottled water.

I mixed two batches and used approximately 2 cups of the mixture.

I smoked the butt in the pellet smoker. I used Post Oak Pellets.

I cooked at 180 Degrees for 8 hours. The smoker temp increased to 250 Degrees for the remainder of the cook. I cooked to an internal temp of 196 Degrees. Total time was around 12 Hours.

I noticed the butt cooked faster with the injection. I allowed the butt to cool 1 hour before pulling. I was extremely moist when pulled, and very tender. I believe it was slightly over cooked due to the tenderness. I think that when I initially probed it at 192 Degrees, it was actually done, and should have been removed from the smoker at that point. For me, 192 Deg is typically not done enough for me. I think the injection also promotes tenderness.

Now for the taste, I am very pleased with the flavor. The really impressive part of the flavor is, I really couldn't detect any weird artificial taste. The meat just had a umami flavor that I couldn't identify other than I was just really good. The kind of taste that keeps you eating it until you can't take another bite.

I'm really impressed with Kosmo Pork injection, and I really like the post oak.

The post oak is mild compared to hickory. It really lets the pork flavor take center stage.

Only hear good things but never tried them

GregW

Photo Egg said:

Only hear good things but never tried them

I can see why the winning competition teams are using injections.

The injection can take what would be good brisket or butt and push it over the top for the win.

I'm not a competition guy, but it's nice to have something turn out better than usual.

GoooDawgs

I tried Kosmos Reserve Brisket Injection on a 16 pounder tonight.  I was very pleased with the end result.