First try with the peach preserves on a pork butt

Legume

CarolinaQ said:

@Legume because of my salty disposition or is there something I'm missing?

#theREAL@Carolina Q goes salt-nekked whenever he can, nothing about you

Legume

THEBuckeye said:

I see more @nolaegghead handles right around the corner. 

Sure, but do you have the stones to do it?

bgebrent

CarolinaQ said:

@Legume because of my salty disposition or is there something I'm missing?

Carolina Q is on a low sodium diet.  You'll see.

tarheelmatt

bgebrent said:

CarolinaQ said:

@Legume because of my salty disposition or is there something I'm missing?

Carolina Q is on a low sodium diet.  You'll see.

Connecticut Q,  get it right. 

bgebrent

tarheelmatt said:

bgebrent said:

CarolinaQ said:

@Legume because of my salty disposition or is there something I'm missing?

Carolina Q is on a low sodium diet.  You'll see.

Connecticut Q,  get it right. 

Connecticut is hard to spell.  I'll try harder Matt, promise.

Carolina Q

Killit_and_Grillit said:

Connecticut Q. 

Thats good $hit Matt. 

Matt's full of that.

CarolinaQ said:

@Legume because of my salty disposition or is there something I'm missing?

I have to watch my sodium intake and apparently, some find humor in that. When it catches up with them, perhaps they will reconsider. 

Legume

Carolina Q said:

Killit_and_Grillit said:

Connecticut Q. 

Thats good $hit Matt. 

Matt's full of that.

CarolinaQ said:

@Legume because of my salty disposition or is there something I'm missing?

I have to watch my sodium intake and apparently, some find humor in that. When it catches up with them, perhaps they will reconsider. 

Jeez, no, not finding humor in your condition and it's not my business to raise anything about a condition.  You're very clear (and open) about restricting salt, in fact, kudos to you for being so disciplined about it.  Don't let my yankee sense of humor throw you off.  

blasting

I thin out the preserves with jalapeno juice.  Nice looking chunk of meat right there.

Carolina Q

Legume said:

Carolina Q said:

Killit_and_Grillit said:

Connecticut Q. 

Thats good $hit Matt. 

Matt's full of that.

CarolinaQ said:

@Legume because of my salty disposition or is there something I'm missing?

I have to watch my sodium intake and apparently, some find humor in that. When it catches up with them, perhaps they will reconsider. 

Jeez, no, not finding humor in your condition and it's not my business to raise anything about a condition.  You're very clear (and open) about restricting salt, in fact, kudos to you for being so disciplined about it.  Don't let my yankee sense of humor throw you off.  

No problem,my friend. Doc actually told me I didn't have to be so anal about it these days. That I had improved enough that I could eat a strip of bacon from time to time. But now I'm used to low sodium and too much tastes awful!

CarolinaQ

Coming up on 195 degrees. Going to wrap and cooler it for a couple hours before pulling. 

lousubcap

Trust the feel.  If a bone-in protein then go til the bone pulls clean, otherwise when it probes like buttah you are there.  FWIW-

kweitz

So, I suppose there is no way to change your forum name at all? Bummer. Guess I'm stuck with kweitz for the next 20 years. 

WeberWho

kweitz said:

So, I suppose there is no way to change your forum name at all? Bummer. Guess I'm stuck with kweitz for the next 20 years. 

Hey I'm WeberWho. I made this stupid name up as I was planning to ask a few questions here on the forum and than skip town. 7 years and 5,000 posts later I'm still here with a stupid name! Want to trade names?

Fred19Flintstone

WeberWho said:

kweitz said:

So, I suppose there is no way to change your forum name at all? Bummer. Guess I'm stuck with kweitz for the next 20 years. 

Hey I'm WeberWho. I made this stupid name up as I was planning to ask a few questions here on the forum and than skip town. 7 years and 5,000 posts later I'm still here with a stupid name! Want to trade names?

Don't you live in Whoville?  What's Cindy-Lu Who up to these days?

kweitz

I kinda like weberwho!

CarolinaQ

WeberWho said:

kweitz said:

So, I suppose there is no way to change your forum name at all? Bummer. Guess I'm stuck with kweitz for the next 20 years. 

Hey I'm WeberWho. I made this stupid name up as I was planning to ask a few questions here on the forum and than skip town. 7 years and 5,000 posts later I'm still here with a stupid name! Want to trade names?

Yes. It's like your social security number apparently. Only issued once and follows you for life. 

I was pretty happy with the results of this experiment. Next time I'd wrap it earlier than I did as the bark was more chewy than crispy. Definitely will try again though, the flavor was great. 

theyolksonyou

WeberWho said:

kweitz said:

So, I suppose there is no way to change your forum name at all? Bummer. Guess I'm stuck with kweitz for the next 20 years. 

Hey I'm WeberWho. I made this stupid name up as I was planning to ask a few questions here on the forum and than skip town. 7 years and 5,000 posts later I'm still here with a stupid name! Want to trade names?

Seven yrs to get to 5k? Slacker

let's not talk about stupid handles...

kweitz

So I guess The member formerly as kweitz is off the table. I didn't lurk long enough before joining!

lousubcap

CarolinaQ (no space) said:
I was pretty happy with the results of this experiment. Next time I'd wrap it earlier than I did as the bark was more chewy than crispy. Definitely will try again though, the flavor was great. 

Looks great at the finish.

All my experience points to the wrapping being the deal that will soften the bark.  Thus an earlier wrap should result in even less crispness.  But by the time I get to the end stage of a cook the adult beverages are influencing any observations.  FWIW-

Theophan

CarolinaQ said:

... Yes. It's like your social security number apparently. Only issued once and follows you for life. ...

You can change your email address, though, right?  So what happens if you change your current name to some other email address, so "CarolinaQ" now is that other email address.  Wouldn't that free up your current email address to register under another "handle?"

I mean, sure, this is hardly a life-or-death issue, but gosh, it's just confusing to have two different guys with the same name here.  This has to be fixable, and if you don't fix it right away, you'll never want to fix it.

GoooDawgs

@YukonRon  do you normally put the peach preserves on at the beginning or end?  I seem to remember putting them on during the last 1 or so of the cook.  The peach is definitely a game changer - I can't make a butt without it now. 

YukonRon

GoooDawgs said:

@YukonRon  do you normally put the peach preserves on at the beginning or end?  I seem to remember putting them on during the last 1 or so of the cook.  The peach is definitely a game changer - I can't make a butt without it now. 

I put it on at the beginning, after I do the dry rub. I have found, besides the flavor, the moisture is retained within, much better.
Good luck and let me know if I can be of further assistance.

GATraveller

I've always had great results using peach preserves as @YukonRon suggested.  I use it in place of mustard as the binding agent to hold rub along with peach wood from the in-laws orchards.  Does not disappoint!!  

feef706

CarolinaQ said:

Coming up on 195 degrees. Going to wrap and cooler it for a couple hours before pulling. 

Looks like a great finished product, I will have to try the preserve method out.

Question, did you cook the butt without a catch pan below? In the past when I've done butts and just this weekend I did some babyback ribs which produced a ton of fat/grease drippings and can't imagine that all collecting on my platesetter or in the charcoal, just curious.

CarolinaQ

feef706 said:

CarolinaQ said:

Coming up on 195 degrees. Going to wrap and cooler it for a couple hours before pulling. 

Looks like a great finished product, I will have to try the preserve method out.

Question, did you cook the butt without a catch pan below? In the past when I've done butts and just this weekend I did some babyback ribs which produced a ton of fat/grease drippings and can't imagine that all collecting on my platesetter or in the charcoal, just curious.

My platesetter has been through many smokes without a pan or being covered.  I haven't had an issue with it below 350 degrees.  I have done chicken wings raised with the platesetter at 400 degrees and then I do notice a bit of a burnt smell in the smoke, so I just do those direct now and flip a few times during the cook.