Here we go

YukonRon

Peach Butt time again. Spicy rub, smoked with Peach. Brined 24 hours.

Jcl5150

YukonRon said:

Peach Butt time again. Spicy rub, smoked with Peach. Brined 24 hours.

Wow!  That looks amazing!  Bourbon peach slush to go with it?

JohnInCarolina

YukonRon said:

Peach Butt time again. Spicy rub, smoked with Peach. Brined 24 hours.

I can practically taste and smell that through the screen.

YukonRon

Jcl5150 said:

YukonRon said:

Peach Butt time again. Spicy rub, smoked with Peach. Brined 24 hours.

Wow!  That looks amazing!  Bourbon peach slush to go with it?

Just doing a Rosé, to start with. It is a 12 pounder, so no telling what else e may get in to.

Great suggestion, thank you.

YukonRon

JohnInCarolina said:

YukonRon said:

Peach Butt time again. Spicy rub, smoked with Peach. Brined 24 hours.

I can practically taste and smell that through the screen.

The smoke rolling with this cook is one of my most favorite aromas when doing Q.

GregW

Does the pork counteract the carbs in the peach glaze? I'm asking because I have just started a low-carb diet, one that I'm finding difficult, especially with delicious peach pork butt photos being posted. Great looking cook.

northGAcock

JohnInCarolina said:

YukonRon said:

Peach Butt time again. Spicy rub, smoked with Peach. Brined 24 hours.

I can practically taste and smell that through the screen.

Must have a sweet broadband connection. 

DavidCrumpton

What is the peach glaze? Peach jam? Cause peach and apricot are my favorite. 

Gamecockeggman

GregW said:

Does the pork counteract the carbs in the peach glaze? I'm asking because I have just started a low-carb diet, one that I'm finding difficult, especially with delicious peach pork butt photos being posted. Great looking cook.

Oh there are no carbs in the glaze……. It’s a special glaze with no carbs as far as you are concerned.  Eat plenty and enjoy.  I saw this on the internet so it must be true

bubbajack

I will make a bet with good money, that butt will not suck!  Looking good!

loco_engr

Yummy!
and what is the spicy rub you mentioned?

caliking

Dude... thats looking farkin' fantastic before its even hit the egg!! 

bluebird66

That looks fantastic!

YukonRon

Just checked on the peach butt, 18 hours in so far, looking good.

@GregW sadly, no. However, what the glaze does very well is seal in the juices and delivers a very moist, and delicious pork butt, with a char that is delicious. The char left on the grilling grid, is fought over. It has the Smokey spicy sweet flavor similar in texture to a taffy. It goes great with either a Bloody Mary, or a glass of Pinot noir rosé. Kinda not great for a low carb diet.

I also brined it in molasses, salt and water. So that may be an issue? I think you might be able to pick through it and find pieces void of the glaze though if that is an option.

Best of luck on your low carb path, and hope you get the results you seek. Thank you for taking a look. I wish I had a more favorable answer.

YukonRon

northGAcock said:

JohnInCarolina said:

YukonRon said:

Peach Butt time again. Spicy rub, smoked with Peach. Brined 24 hours.

I can practically taste and smell that through the screen.

Must have a sweet broadband connection. 

You know he does. He has all the toys.

YukonRon

DavidCrumpton said:

What is the peach glaze? Peach jam? Cause peach and apricot are my favorite. 

I use peach preserves from a few different sources. My go to is Smuckers, but any peach or apricot preserves will be great.

Thank you for looking.

YukonRon

Gamecockeggman said:

GregW said:

Does the pork counteract the carbs in the peach glaze? I'm asking because I have just started a low-carb diet, one that I'm finding difficult, especially with delicious peach pork butt photos being posted. Great looking cook.

Oh there are no carbs in the glaze……. It’s a special glaze with no carbs as far as you are concerned.  Eat plenty and enjoy.  I saw this on the internet so it must be true

BBQ is a challenge, for me, when it is focused on low carbs. Too many other things along with the cook when served, kicks my backside. I try to reduce the carbs, but fail mightily when I do.

Internet Rules are golden.

YukonRon

bubbajack said:

I will make a bet with good money, that butt will not suck!  Looking good!

Thank you for the kind words and the confidence. I will make sure your wager will return favorably for you. Each time I have done this cook, it has turned out awesome. It can be a messy cook, but it is easy to do. 

YukonRon

loco_engr said:

Yummy!
and what is the spicy rub you mentioned?

I wish I could give you the specific portions, but it is a mixture of a couple of rubs, I have purchased. I add smoked chipotle, cayenne, white pepper and Tony’s to it. The rubs I blend are A BBQ rub I get at RD, Blues Hog Sweet and Savory, and Bone Sucking Sauce Pork and Chicken blend. The peppers I add until I get the right heat/spice in the taste. I also use a bit of Sriracha when I make my sauce.

I realize this is not much help, however it is a direction to go. I wish I could provide better, but, I just blend to taste.

YukonRon

caliking said:

Dude... thats looking farkin' fantastic before its even hit the egg!! 

Thank you for the kind words. This cook has my neighbors, a couple of houses in each direction, inquiring on when it will be ready. We live rather close to our friends in the city, and they have been huffing the fumes of this cook for 19 hours, thus far. It is a delicious aroma.

Thank you for the kind words.

YukonRon

bluebird66 said:

That looks fantastic!

Try it sometime, you will never cook a pork butt any other way. Brine, Rub, glaze, cook, devour. Let me know, if you do, and I will be glad to help in any manner you think I would be helpful to do so.

Thank you for the kind words.

dmchicago

As a wise man once said:” Standing By”. 

JohnnyTarheel

Ron you are killing me here… outstanding!!

YukonRon

dmchicago said:

As a wise man once said:” Standing By”. 

I must admit, I am very pleased with the XL on this cook in particular. 21 hours into the cook now at 196°F IT, going at a low and glacial ~ 225°F ( + or - 10°F). This is actually better than my oven in my home which has a 20°F fluctuation. New hinges and gaskets have made a tremendous difference.

Will pull at 202°F and provide the results, good or bad.

YukonRon

JohnnyTarheel said:

Ron you are killing me here… outstanding!!

My Man Johnny, not trying to create strife, just create some really fun and gods food for friends and family. Come on up, will be glad to set you a place.

Thank you for the kind words.

RagingIrishman

Following along. I did a pork butt last weekend and wife said she’s a little burnt out on pulled pork now. I’ve added the peach preserves to the shopping list to add to my pantry arsenal. 

lousubcap

Late to this as I am on the road but that is all set up and likely delivered a cook of pure goodness across the board.  I am gonna give that peach preserve rub a go one of these days.  

YukonRon

lousubcap said:

Late to this as I am on the road but that is all set up and likely delivered a cook of pure goodness across the board.  I am gonna give that peach preserve rub a go one of these days.  

You will not be disappointed. Thank you for the kind words.

YukonRon

24 hours later:

YukonRon

Starting the pull:

YukonRon

After the neighbors came over to get some:
All we have left. About 2 pounds, maybe. Likely less.

Brining is certainly the way to go. The char is unbelievable in its flavor. The best I think I have ever done. I hope you are able to see in the images how moist this turned out AFTER a full 24 hour cook. 2 hours per pound at 225°F.

Thank you for looking.