This morning I’m smoking some Costco pork butts with Kosmos Q Honey Killer Bee rub along with some Kingsford branded sausages I saw at Walmart. Once again, I’m taking one for the team!
Pork butt & sausages
- Thread starter Chris Allingham
- Start date
Peter Gallagher
TVWBB Guru
you are a brave soul, sir! Everything does look really good so far though.....
Karl Quist
TVWBB Pro
That looks like a terrific load for the WSM. Looking at your pork butts, I think I need to start tying mine up like that, instead of letting them flop all over.
ChuckO
TVWBB 1-Star Olympian
I dare say the sausages look pretty dang good. Looks like you have both; The Cajun and the Homestyle. Which one did you like better?
Now as far as The Killer Bee Rub:
INGREDIENT STATEMENT: Sugar, Salt, Honey Powder (Refined Syrup, Honey), Spices Including Paprika, Dextrose, Dehydrated Garlic, Celery, No Greater Than 2% Silicon Dioxide To Prevent Caking, And Extractive of Paprika
First two ingredients are Sugar & Salt followed by Honey Powder (refined syrup) So I'm thinking you might be less than thrilled with it. Let us know
Now as far as The Killer Bee Rub:
INGREDIENT STATEMENT: Sugar, Salt, Honey Powder (Refined Syrup, Honey), Spices Including Paprika, Dextrose, Dehydrated Garlic, Celery, No Greater Than 2% Silicon Dioxide To Prevent Caking, And Extractive of Paprika
First two ingredients are Sugar & Salt followed by Honey Powder (refined syrup) So I'm thinking you might be less than thrilled with it. Let us know
It makes handling them a breeze.
I’ve used it once before and I liked it just fine. Probably won’t buy it again but only because I want to try something new.
Took five hours for these butts to reach 164-172*F, I pulled them and into the 275*F oven they go to finish.
JimK
TVWBB 1-Star Olympian
That entire spread looks great.
Three hours in the oven and we've achieved tenderness. Now it's time to cool, separate the jus from the fat, add that back to the pulled pork, portion, and freeze for intended use later.
![IMG_0187[1].JPG](https://tvwbb.com/data/attachments/77/77006-fed9010ec60d311e3b8af8a3736828f3.jpg?hash=_tkBDsYNMR "IMG_0187[1].JPG")
Tim Campbell
TVWBB Emerald Member
Looks excellent. But I keep thinking the bottom one is a chicken.
ChuckO
TVWBB 1-Star Olympian
These really good (imho)
How were those sausages? They looked good
OK. I will be posting a video review in September.
Joe T Gomez
TVWBB Pro
Chris looks awesome but why?put in oven 
I can build a smaller fire and only nurse the meat on the smoker for 5 hours. Once wrapped at 160-170*F, the heat source doesn't matter, whether charcoal or oven, and finishing in the oven is easier and at more consistent temp.Chris looks awesome but why?put in oven
Bob Bailey
TVWBB Guru
Yep. Me too.