Peach preserve butt question

lentsboy007

Planning on doing a turbo pork butt tomorrow and trying peach preserves for first time .  Is a salty rub or sugary rub underneath preserves best?  And most importantly : when do u put the preserves on ? Whole cook or some point in middle or end?  Thanks 

Foghorn

@YukonRon is the authority on this.  If he's too busy and doesn't get back to you - I've done it a couple of times.  Would not use a sugary rub.  Put the preserves on just before you put the butt on the egg.

lentsboy007

Foghorn said: that 

@YukonRon is the authority on this.  If he's too busy and doesn't get back to you - I've done it a couple of times.  Would not use a sugary rub.  Put the preserves on just before you put the butt on the egg.

Thanks.  It’s a 15 pounder even at turbo it will be on there awhile .  Can I expect some blackened looking surface ? 

YukonRon

@Foghorn is correct. I use a savory and spicy rub for mine, but I also brine in molasses and pickling salt prior to the rub.
Preserves are placed on prior to the cook, and you are set.
Good luck, if you have any questions feel free to give me a call.

Foghorn

lentsboy007 said:

Foghorn said: that 

@YukonRon is the authority on this.  If he's too busy and doesn't get back to you - I've done it a couple of times.  Would not use a sugary rub.  Put the preserves on just before you put the butt on the egg.

Thanks.  It’s a 15 pounder even at turbo it will be on there awhile .  Can I expect some blackened looking surface ? 

Probably.  If you have time, you might try cooking at around 300 instead of 350.

shtgunal3

I wouldn’t try to cook one that big at 350. Personal opinion but I’d go 275-300. 

lentsboy007

Thanks all . Will do 300 

lentsboy007

What are your thoughts on cutting the butt in half and only cooking half ? I really don’t have the time to do a 15 pounder low and slow .  15# is all the store had . Figure freeze the other half , but I never tried splitting a butt before 

Moleman

Ron, I have everything purchased and trying to find time to make this happen. I believe you said 24 chunks of peach give or take. I haven't counted but that'll be close to the 15 pounds I purchased, correct? Looking forward to this. As are the people at work as I'll be making it for a lunch there. But with social distancing. Thanks. 

lousubcap

Gotta admit that I have never seen a 15 lb butt.  Perhaps the butt and shoulder together or a two pack??
Regarding cutting in half, no issues with that.  Just be mindful of where the blade bone is on the end of the butt.  FWIW-

Foghorn

lousubcap said:

Gotta admit that I have never seen a 15 lb butt.  Perhaps the butt and shoulder together or a two pack??
Regarding cutting in half, no issues with that.  Just be mindful of where the blade bone is on the end of the butt.  FWIW-

@lousubcap as always.  Lou, I look forward to meeting you on Zoom this evening as part of the remote BAM Blast.

SmokeyPitt

As Lou suggested you might have a 2 pack. Costco/Sam' club often sell two butts jammed together in one cryovac and it looks like one big butt. 

YukonRon

Moleman said:

Ron, I have everything purchased and trying to find time to make this happen. I believe you said 24 chunks of peach give or take. I haven't counted but that'll be close to the 15 pounds I purchased, correct? Looking forward to this. As are the people at work as I'll be making it for a lunch there. But with social distancing. Thanks. 

@Moleman
 The pieces I used were 2"x2" chunks takes about 4-6 to be about a fist sized batch, I have tried larger chunks but the smaller seem to work the best. If the chunks are larger about fist sized then use 4-6 chunks.

lentsboy007

SmokeyPitt said:

As Lou suggested you might have a 2 pack. Costco/Sam' club often sell two butts jammed together in one cryovac and it looks like one big butt. 

Probably right . Wife went to get the butt on her day long Sams Club trip . 

loco_engr

I prefer to smoke with just the rub until IT @ around 138 then apply the glaze.
My rational is that I think the meat doesn't absorb any more smoke flavor around that IT.  If it was covered with a glaze from the start, I don't see how the meat gets any smokey goodness
just my opinion, I could be wrong

YukonRon

The meat gets plenty with the preserves on at the beggining. No worries.

YukonRon

Double post...sorry

lentsboy007

lousubcap said:

Gotta admit that I have never seen a 15 lb butt.  Perhaps the butt and shoulder together or a two pack??
Regarding cutting in half, no issues with that.  Just be mindful of where the blade bone is on the end of the butt.  FWIW-

It was 2 packaged together . She thought it was one big one .  $20 total though so a good deal .  I have to say , I’ve made dozens of butts over the years and I never knew they didn’t come that big .  Never payed attention 

dmourati

Cue Sir Mix-a-Lot

Fred19Flintstone

To the OP @lentsboy007 : How about some photos?

lentsboy007

Fred19Flintstone said:

To the OP @lentsboy007 : How about some photos?

Here you go . IT of 135 at moment 

Fred19Flintstone

That’s some great looking bark!

lentsboy007

I’ve never wrapped a butt before, but wondering if this thing needs it . IT is 163 and outside is looking a bit charred. Was at 300 most of cook but backed off to 275 a bit ago.  Messaged the expert @YukonRon but haven’t heard back yet.  Any other Peach connoisseurs have an opinion ? 

dmourati

Here's a peach butt I did. I would say don't wrap.



From my notes: 8.5 pounds, cook time 8h 45 minutes at ~325F.

lentsboy007

dmourati said:

Here's a peach butt I did. I would say don't wrap.



From my notes: 8.5 pounds, cook time 8h 45 minutes at ~325F.

Excellent I was hoping to not have to 

Carolina Q

Those remind me of the homemade Goya Mojo Criollo marinade I put on a butt a couple of years ago. Outstanding! As I'm sure yours will be!

lentsboy007

Well it was damn good . Made some Carolina mustard sauce that @poster put on here the other day .  Will be putting preserves on from now on.  Can’t wait to try them on ribs .