You don’t add anything to it you smoke it then wrap it then smoke it again. You add the seasoning before you wrap it and before you smoke in the first time.
Knowing Mark like I do, not sure why you chose him for Collaborations.. This process was created by Chef Eric Gephardt from Kamado Joe which I see you gave no credit to.. And Mark even mess up this cook... Good luck with this partnership.. LOL!
GET THE RECIPE - kosmosq.com/blogs/recipes/south-carolina-pulled-pork-bombs
Merry Christmas Kosmo! Glad to see your doing well!
So glad to see Kosmo back 👍
Good to see Kosmo back
👊🏼💥
Cushion meat would work perfect for this recipe
HAPPY HOLIDAYS KOSMO' S❤❤❤
Happy Holidays to you and yours, too 👊🏼💥
How do you get a smoke taste if it’s wrapped in plastic?
You don’t taste it. At all.
Im gonna totally make this bit gotta get that double pepper cow cover
👊🏼💥
This dude kinda looks like if Tony Romo went the BBQ route instead of football.
😂
Not tony romo. More like Tom segura.
You didn’t show if you added anything to it when wrapping for the confit.
You don’t add anything to it you smoke it then wrap it then smoke it again. You add the seasoning before you wrap it and before you smoke in the first time.
Yeah, what @grillmarkco said haha!
Never had these. We do whole hog or hams with vinegar or mustard sauce...
Lexington nc has the best carolina bbq
Let's go been waiting
👊🏼💥
@KosmosQ been here since day one love the crazy shit u do man
I dont know... gives me a weird feeling to cook food in plastic at sort of higher temperatures.
Promise you these are LEGIT!
Tasty.
Why would you not open them in a container to retain the conceit?
You do you
@@KosmosQ Not a bad comment it was a real question!
Where's Kosmo? Oh. Nevermind. Force of habit. 😀
😂
Why not use aluminum foil? Just curious not sue I see the difference
You just want to make sure to get a tight wrap
Dude definitely ripping some Matt Pittman Meat Church lines...
Yeah cause Meat Church was the first human to say “you eat with your eyes first.” What a 🤡
@@dezal06 😂
Not a fan of cooking something wrapped in plastic.
Knowing Mark like I do, not sure why you chose him for Collaborations.. This process was created by Chef Eric Gephardt from Kamado Joe which I see you gave no credit to.. And Mark even mess up this cook... Good luck with this partnership.. LOL!
This is just pulled pork with extra steps. What a waste of time 🚮
😂😂😂