Bone in Butt

swordsmn

I just want to tell you "Good luck, we're all counting on you"..   sorry, I'm a big Airplane! Movie fan...   You described it well. Congrats!

Heritage

Looks great!  Glad it turned out so good for you!

YukonRon

swordsmn said:

I just want to tell you "Good luck, we're all counting on you"..   sorry, I'm a big Airplane! Movie fan...   You described it well. Congrats!

Thank you, love Airplane!

YukonRon

Heritage said:

Looks great!  Glad it turned out so good for you!

Best thing I have cooked ever. Ever!
Thank you.

SciAggie

Great cook! I'm glad it was so good - we can enjoy being in a food coma together. 

YukonRon

The bone fell out, it was moist and tender, had to scoop it off the grill. Perfect!  MBW said it was the best BBQ she had ever had in her life! My daughter said it was the best thing I had ever cooked, ever. My son who never eats much pork, had a big BBQ SAMMICH! Great cook!
i won't post again, going to be in the food coma today!!!!
My beautiful wife, is going to make BBQ burritos today.
life is awesome!

lousubcap

Dang-Great documentation and even better results. Congrats on the cook and eats.  Enjoy the food coma-you may need to restock at some point today

YukonRon

YukonRon said:

The bone fell out, it was moist and tender, had to scoop it off the grill. Perfect!  MBW said it was the best BBQ she had ever had in her life! My daughter said it was the best thing I had ever cooked, ever. My son who never eats much pork, had a big BBQ SAMMICH! Great cook!
i won't post again, going to be in the food coma today!!!!
My beautiful wife, is going to make BBQ burritos today.
life is awesome!

Thanks, we are all fighting over the last cheap white hamburger bun. It could get ugly, I think I can take them, though....

best of all it was fun.

SciAggie

@YukonRon I'm glad your cook was such a success. I can feel the joy & enthusiasm through the web. That's part of the fun of this forum. 

YukonRon

lousubcap said:

Dang-Great documentation and even better results. Congrats on the cook and eats.  Enjoy the food coma-you may need to restock at some point today

Thank you sir!!!!

DaveRichardson

Sounds like a cook that a Georgia boy should be doing....  Peach preserves......  Very interesting!

YukonRon

DaveRichardson said:

Sounds like a cook that a Georgia boy should be doing....  Peach preserves......  Very interesting!

Spent some time in Lawrenceville, loved it very much. One of the favorite places I have ever lived. My son, to this day, is an UGA fan!

blasting

@YukonRon   I tried the peach preserves today as the binder and I liked it.  I'll be doing it again, and maybe try to pair the rub better.  Possibly Shakin the Tree.  I also tried @henapple 's suggestion of wrapping at 160.  I will also be repeating that.  The bark is softer, lending itself to more leftover possibilities.  

My butt game is improving - thanks guys.

YukonRon

blasting said:

@YukonRon   I tried the peach preserves today as the binder and I liked it.  I'll be doing it again, and maybe try to pair the rub better.  Possibly Shakin the Tree.  I also tried @henapple 's suggestion of wrapping at 160.  I will also be repeating that.  The bark is softer, lending itself to more leftover possibilities.  

My butt game is improving - thanks guys.

Glad you liked it!

I used a spicier rub, with a bit of cayenne, bark was heavy, but we like it that way. The spicy bark, really went well with the sweeter, fruitier BBQ sauce we made with the balance of the preserves, I tossed in a few shots of tobasco for just a touch more zing.

We made tacos, za, burritos, and sandwiches with it, (when the children were not pulling it out of the pan  and jamming it down their throats). My family said that was the best thing I had ever made on the grill. An entire 8+ pounder gone in 2 days. That was a record here.

I am curious though, Did you brine it? A 24-48 hour molasses/pickling salt brine keeps it moist and tender. Not really sure, if the crust is any softer though.

FWIW, I used the last jar of MBWs peach preserves, so my beautiful wife stopped at the grocery store to get more. None were to be found anywhere. She went to two Major grocery store chains here in Louisville and found zero.
Either the word is out, or both stores do a lousy job with inventory. I called 6 other grocery stores, and only found 3 more jars. I am thinking my neighbors, that came over during the cook, raided the stores after sampling. Seriously. You may want to stock your pantry, LOL!

Keep egging!

SmokeyPitt

YukonRon said:

I have absolutely no idea whatsoever how to get this out to anyone doing a low and slow cook with a bone in butt.
Bottomline - The best BBQ pork I have ever tasted in my life. I wish, to all that is Holy, I could have sent some of this to each of you that was interested enough to read this post.
the peach preserves pre rub after the brine soaking is the REAL DEAL. I use a very spicy dry rub, and the resulting bark was beyond belief.
When I shredded the butt, everyone was grabbing pieces as I pulled it apart, and was so stunned. One person, who is a national champion, competing at the highest levels, ( I am told ) said he wanted my recipe to the gram.
Then, I used my BBQ SAUCE 4:1 with my beautiful wife's peach preserves, mixed into the smoked, heavily barked meat.....game. freaking.  OVER!!!!!!?
Saying this meat was tender,  is the most over rated, compliment ever. I had to scoop this butt off the grill. It came apart so easy.
If you are planning to do a butt, I will help you.
this is the best thing you will ever cook the rest if your life, so help me, BGE.

So how did it turn out??

SmokeyPitt

Just kidding...It sounds and looks awesome and your passion for good BBQ shines through in what you wrote above. I will be trying this.  I just need my wife to learn her mom's recipe for peach preserves. 

YukonRon

SmokeyPitt said:

Just kidding...It sounds and looks awesome and your passion for good BBQ shines through in what you wrote above. I will be trying this.  I just need my wife to learn her mom's recipe for peach preserves. 

Meh, ok. LOL! This rocked my man. It vanished in a couple of days. The smokey flavor, spicy bark, moist, as well as tender meat, with a fruit forward  molasses based BBQ sauce with a touch of zing, made this the best cook I have done. The fact that it was egged, well, flat out added to it. 
Hope you will try it and enjoy.

blasting

Nope, didn't brine it.  Will try that at some point though.  I just used smucker peach preserves.  It's interesting that I can't taste the mustard binder, but could taste the subtle peach flavor.

Jickey

Oh man that sounds awesome. I think my next one will get the peach preserves before my rub. 

I know what you mean about the DigiQ - I have the CyberQ and that thing is just beyond words. My old stick burner required me to fire it around every 45 minutes. I can walk away and leave this now without having to worry. The internet part of it is nice because I can check it for peace of mind on my phone, record detailed logs of my cooks, and bump up/down the temps remotely if I need to get it out of that dang stall before dinnertime! 

YukonRon

blasting said:

Nope, didn't brine it.  Will try that at some point though.  I just used smucker peach preserves.  It's interesting that I can't taste the mustard binder, but could taste the subtle peach flavor.

Let me know when you get ready to brine, I'll send you the method in which I did it.

Legume

Why not just post it here Ron, then this thread would be a complete record for anyone in the future that wants to try this?

YukonRon

Legume said:

Why not just post it here Ron, then this thread would be a complete record for anyone in the future that wants to try this?

Well how smart would that be? 
You will need a plastic container that is just large enough to hold the pork butt and about a gallon of liquid with a good seall. I currently use as a small cooler. (I just bought a plastic food container with a lid that has a tight locking seal, I will use next time.)
Pour 3 quarts of water into the container.
Add 12 ounces of Pickeling salt.(I use this because it dissolves in solution faster than ordinary salt)
8 ounces (by weight) of molasses (again, I use that because of the way it blends into solution)
then use a whisk to blend all together until everything is mixed into solution and the mixture has even viscosity.
place the pork inside and mash it downside that the solution covers the pork. Seal the lid, refridgerate for 24-48 hours. (I did 24 and it was fine)
After brining required time, remove and let sit for about an hour. Use gloves, add peach preserves, then add dry rub of your choice. Place on egg indirect, platesetter legs up, with an aluminum pan large enough to hold the pork on the platesetter, with about 1 inch of water. place cooking grid on top, meat on the grate over the pan, at 225F, smoke with your favorite wood, leave until pork is between 190 and 200F, (mine took about 16-17 hours). Remove from grill
let sit for about 10 minutes and shred.
Use the rest of the peach preserves with your favorite BBQ sauce, mix and serve.

blasting

Ron - thanks so much for the write up.  Will try the brine method on next weeks butt.

YukonRon

blasting said:

Ron - thanks so much for the write up.  Will try the brine method on next weeks butt.

I am happy oh have helped!!!!

GATraveller

Ron.....your thread got me thinking.  I had to cook a butt for my sons baseball team/families and I had a jar of peach preserves in the cabinet that needed to disappear.  Smeared all over the butt and seasoned with Happy Holla.  Wrapped in cling wrap and placed in fridge for 24hrs.  Next day removed the wrap and reseasoned with Plow Boys Bovine Bold.  Placed on egg @ 260 with peach and pecan wood. Hit 194 about 14hrs later.  FTC till dinner.  I had just about everyone who tried it say it was the best they'd ever had.  I and the family said the same.  
Will definitely keep this method up my sleeve for future use!!! 

bgebrent

Ron, I'm just seeing this cause we were out of the country when you posted. Looks great!  I too am a brine advocate on butts. I'll be sure to try out your peach preserves trick next time.  Great post brother!

blasting

@YukonRon   I've got an 8 pounder on right now - YukonRon style.  I brined for 13 hours, then peach preserves and topped with Blues Hog rub.  I got a late start, so I'll be having some Q at about midnight.

Have you ever seen one of these before?  It's called The Briner.  I'd say it is overpriced, but still worth it because of how simple it made things.

YukonRon

GATraveller said:

Ron.....your thread got me thinking.  I had to cook a butt for my sons baseball team/families and I had a jar of peach preserves in the cabinet that needed to disappear.  Smeared all over the butt and seasoned with Happy Holla.  Wrapped in cling wrap and placed in fridge for 24hrs.  Next day removed the wrap and reseasoned with Plow Boys Bovine Bold.  Placed on egg @ 260 with peach and pecan wood. Hit 194 about 14hrs later.  FTC till dinner.  I had just about everyone who tried it say it was the best they'd ever had.  I and the family said the same.  
Will definitely keep this method up my sleeve for future use!!! 

I made another for a retirement dinner last week. Everyone wants me to make them one for their big event, so far I got 8 to do. I am thrilled you liked it and everyone enjoyed it.

YukonRon

bgebrent said:

Ron, I'm just seeing this cause we were out of the country when you posted. Looks great!  I too am a brine advocate on butts. I'll be sure to try out your peach preserves trick next time.  Great post brother!

It works. You will not be disappointed.
welcome back, I hope your trip abroad went well.

YukonRon

blasting said:

@YukonRon   I've got an 8 pounder on right now - YukonRon style.  I brined for 13 hours, then peach preserves and topped with Blues Hog rub.  I got a late start, so I'll be having some Q at about midnight.

Have you ever seen one of these before?  It's called The Briner.  I'd say it is overpriced, but still worth it because of how simple it made things.

I have. I like them, my friend has these. I just use a cooler, or a sealable plastic box. I hope you enjoy the Q. Let me know what you think. Good luck.