Need some Butt Advice

MotownVol

I am cooking two butts on Christmas Eve and I want to try something different.  I bought an Orange Marmalade at the store and thought about basting it on the butts.
  

I assume I would start applying it when the butts start coming out of the stall.  Suggestions or thought?

nolaegghead

MotownVol said:

I am cooking two butts on Christmas Eve and I want to try something different.  I bought an Orange Marmalade at the store and thought about basting it on the butts.
  

I assume I would start applying it when the butts start coming out of the stall.  Suggestions or thought?

Yeah, not too early because you lose the flavor. You can even reserve some and throw it in with any finishing sauce if you're going to pull it.

Foghorn

Just in case you are thinking of doing turbo butts, you should know that you shouldn't use the marmalade for any cook over about 300 degrees as the sugar will burn.

smbishop

My opinion is add the marmalade to your favorite sauce.  Apply most of the sauce at the end of the cook for 20 minutes, then add the rest as you pull it...

MotownVol

Thanks for the advice.  Has anyone every tried this? I hope my experimentation doesn’t ruin the butts.  Just thought it sounded good

Foghorn

1) I have never tried orange marmalade with pulled pork - but it does sound really good.  You may be on the verge of starting a new craze.

2) The closest thing I've done to this is @YukonRon's peach preserve butt.  You coat it in the peach preserves from the beginning.  It is really good - but I have wondered if you could get basically the same taste by using the preserves at the end as others have suggested above... and maybe use less volume of preserves...

Fred19Flintstone

I’ve never been one for applying a sugary sauce at the beginning.  It burns too easy.  I hit it at the end.  Peach is great along with apple and apricot.  I must admit I’ve never thought of orange marmalade!  I see some experiments in my future.  Thanks for the idea!

loco_engr

if'n it was me . . . I'd be tempted to add some brandy 

plz post your results

littlerascal56

I have mixed up a batch of orange marmalade and bbq sauce, with some of the pan drippings, and then poured it on the pork after I pulled it (still hot). Everyone commented on how moist and flavorful it was!

lousubcap

Since you have two butts on the docket, why not run one with your crowd pleasing process and the other with your marmalade concept modified with the great comments above?  At least half will be a winner and I agree that going late with the marmalade application and under 300*F will be just fine.  FWIW-

Mark_B_Good

smbishop said:

My opinion is add the marmalade to your favorite sauce.  Apply most of the sauce at the end of the cook for 20 minutes, then add the rest as you pull it...

Agree with this ... apply when you are say within 5F to max 10F of the target internal temperature.

BikerBob

I'm with Lou, at least one will be good, although probably both. Each would be different and your guests could voice opinions on which was better. Just a suggestion, mine will be without sauce so everyone can use their favorite.

Ozzie_Isaac

How did it come out?

MotownVol

Actually it was pretty good.  Didn’t take any pictures, but it seemed to help keep the meat moist and just added a little sweetness to the meat. I will do it again.

Ozzie_Isaac

MotownVol said:

Actually it was pretty good.  Didn’t take any pictures, but it seemed to help keep the meat moist and just added a little sweetness to the meat. I will do it again.

How did you apply it?  I would have worried about the sugar burning.

JohnInCarolina

Ozzie_Isaac said:

MotownVol said:

Actually it was pretty good.  Didn’t take any pictures, but it seemed to help keep the meat moist and just added a little sweetness to the meat. I will do it again.

How did you apply it?  I would have worried about the sugar burning.

The burn point of sugar is somewhere north of 300F.  My guess is that he was smoking well below that temp, but applying the marmalade towards the end in any case probably prevents it from getting anywhere close to burning.

MotownVol

I was cooking at around 275 and applied a thick coat when the butt reached around 190 degrees.  I gave it about 20-25 minutes and applied another coat and gave it let it cook another 15 minutes.