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Peach wood smoke for Pork Butt
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Bullhalsey
Posts: 108
Everyone,
I've finally found some good peach wood, and I cannot wait to smoke a pork butt this weekend with it. Does anyone have an idea for some type of peach glaze or something to use in addition? I think I recall seeing Myron Mixon do something similar a while back, but I cannot find it anywhere. I'm going to use Dizzy Dust for the rub, but thinking about something in addition, like some type of peach injection? Any ideas or experience with this?
Comments
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I made a ham and loosely followed this recipe:
http://www.snakeriverfarms.com/recipes/2014/10/double-smoked-ham-with-peach-pomegranate-glaze/
I used regular honey and regular balsamic vinegar, then added some Dijon mustard to tone down the sweetness. You might find peach balsamic which would make it extra peachy.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Looks good, thank you.
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I don't know about a glaze, but I have made a sauce using the following recipe and peach preserves that was really good.
1 T canola oil
1 onion, chopped
1.5 cups fruit preserves (we like peach and blackberry best)
3/4 cup apple cider vinegar
2/3 cup ketchup
2 heaping T creole mustard (Dijon works in a pinch too)
1 garlic clove, minced
1/2 teaspoon cayenne (or more to taste)
Heat oil in a pan large enough to hold all ingredients, add onion and sauté until golden. Reduce heat to medium and add the rest of the ingredients. Simmer uncovered until all ingredients are combined, about 10-12 minutes.LBGE
Pikesville, MD
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I've actually been thinking about peachwood on a butt, love for you to report back and tell us how it was. Interested.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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@SoCalTim I have used peach wood on lots of things (including a butt) and it is a great mild smoke flavor. I would say it is pretty similar to apple. It doesn't exactly taste like peaches (I don't think apple smoke tastes like apples either), but it is just a mild sweet smoke. Highly recommend if you find some.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokeyPitt said:@SoCalTim I have used peach wood on lots of things (including a butt) and it is a great mild smoke flavor. I would say it is pretty similar to apple. It doesn't exactly taste like peaches (I don't think apple smoke tastes like apples either), but it is just a mild sweet smoke. Highly recommend if you find some.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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I plan on using a combination of peach and apple wood, I'll definitely report back on outcome.
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I've used it quite a bit as my in-laws own a peach orchard. Nice mild/sweet flavor.
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2 Large
Peachtree Corners, GA -
Trust me when I tell you...make this glaze and baste the butt every hour after the first hour!! I make great guava glazed tacos but have used peach for an alternate and its kick ass!!
1.5 cups peach jelly
1/4 cup dijon
1/4 cup orange juice
2tb lime juice
Salt and Pepper... and of course I add a couple tb of Pork U Garlic 101
whisk together and slap it on the butt every hour after the first hour of cooking.
WWW.PORKU.NET
FACEBOOK.COM/PORKU11
INSTAGRAM PORK_U
TWITTER.COM/PORKUNIVERSITY
PERISCOPE PORK U -
I like a mix of peach and hickory. Good for pork butt and ribs. Introduced to real BBQ in NC, I just don't see doing pork butts without a little hickory.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
SmokeyPitt said:I made a ham and loosely followed this recipe:
http://www.snakeriverfarms.com/recipes/2014/10/double-smoked-ham-with-peach-pomegranate-glaze/
I used regular honey and regular balsamic vinegar, then added some Dijon mustard to tone down the sweetness. You might find peach balsamic which would make it extra peachy. -
I started using peach wood last year from fruita wood. It is some of the very best that I have ever used for smoking.
The smell it makes is incredible, the smoke is sweet and soft. It is amazing on pork. I have a picture of it in my last post that I used on ribs.
If you haven't yet tried it... you should!! -
Peach is the theme for my entire flavor profile. Peach wood to start the smoke, switching over to pecan later. My injection uses peach nectar in place of apple juice. This Glaze will knock your hat off.1/3 cup honey1/4 cup BBQ sauce1/4 cup peach nectar1/8 cup cider vinegar1/8 cup peach infused bourbon
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I am doing a butt for the main college football opening day. I have been a huge fan of peach smoke, and I will try this glaze. Thank you for posting."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Peach is good for everything, but it's very mild. I just did a pork butt with peach and I didn't use enough. I always do apple and maple, but just grabbed the peach this time. Next time I'll mix some maple or use a lot more of it.
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@Bullhalsey - I use Peach wood on both poultry and pork all the time and love it! @SmokeyPitt describes it very well. I can't help you with a glaze but I would really encourage you to check our RunninWild Peach Rub. It's a very unique and awesome rub if you like that flavor profile. You can order it from their website. You won't regret it.....Atlanta, GA - Large BGE x 2
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