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Having some Valentine’s Day butt

Jcl5150
Jcl5150 Posts: 284
in EggHead Forum
Inspired by YukonRon, I’m smoking a Boston butt today rubbed with Dizzy Dust (after putting on a mustard base) then slathered in peach preserves. Peach chunks are smoking nicely right now.  It’s only 14 degrees here, but nice and sunny, and the Egg is holding at 300.  Later on, I may foil with peach nectar and see how that goes.
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,889
    Excited to see how this turns out, I thought rubs with sugar should stay below ~250 or they will burn.  However, if it is based on @YukonRon , I have no doubt it will be great.

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • Jcl5150
    Jcl5150 Posts: 284
    I’m wondering about trying something different.  The foil pan I prepped the butt in has some peach preserves that dripped off.  Instead of foiling the butt at 160 and then pouring in the peach nectar, I might try putting the butt in the pan and dump the nectar into that, then foil over the top of it.  Or would that make the bark too soggy?  

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  • GrateEggspectations
    GrateEggspectations Posts: 10,318
    I am also hoping to enjoy some butt. 
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  • Jcl5150
    Jcl5150 Posts: 284
    So I did the method I described above: pulled the butt around 160 and put it into a foil pan and dumped in the peach nectar, then sealed the top with foil.  I took it out of the Egg when the butt hit 205.  As I was pulling it apart I dumped the nectar from the pan into the pork. It was definitely the best pulled pork I’ve ever done.  It was so moist and tender with enough sweet peach and Dizzy Dust spice that complemented each other perfectly.  I’ll probably never do it any other way after this! 

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  • dmchicago
    dmchicago Posts: 4,518
    GrateEggspectations said:
    I am also hoping to enjoy some butt. 
    The night is young!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • lousubcap
    lousubcap Posts: 34,457
    I would suggest flip the butt-but I'm an old school sailor!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • ColbyLang
    ColbyLang Posts: 4,021
    lousubcap said:
    I would suggest flip the butt-but I'm an old school sailor!
    I’ll remember that advice later this evening 
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  • YukonRon
    YukonRon Posts: 17,125
    Jcl5150 said: of
    So I did the method I described above: pulled the butt around 160 and put it into a foil pan and dumped in the peach nectar, then sealed the top with foil.  I took it out of the Egg when the butt hit 205.  As I was pulling it apart I dumped the nectar from the pan into the pork. It was definitely the best pulled pork I’ve ever done.  It was so moist and tender with enough sweet peach and Dizzy Dust spice that complemented each other perfectly.  I’ll probably never do it any other way after this! 

    Excellent results. No other way for me. Just curious, what did you think of the bark?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Jcl5150
    Jcl5150 Posts: 284
    YukonRon said:
    Jcl5150 said: of
    So I did the method I described above: pulled the butt around 160 and put it into a foil pan and dumped in the peach nectar, then sealed the top with foil.  I took it out of the Egg when the butt hit 205.  As I was pulling it apart I dumped the nectar from the pan into the pork. It was definitely the best pulled pork I’ve ever done.  It was so moist and tender with enough sweet peach and Dizzy Dust spice that complemented each other perfectly.  I’ll probably never do it any other way after this! 

    Excellent results. No other way for me. Just curious, what did you think of the bark?
    Loved it!  Once it was all shredded there was a nice sweetness that complemented the pork well.
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  • loco_engr
    loco_engr Posts: 5,801
    great looking cook!
    Will have to try to remember this technique
    aka marysvilleksegghead
    Lrg 2008
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    XL 2021 (sold 8/24/23)
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