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Just another peach butt

YukonRon
YukonRon Posts: 17,125
in EggHead Forum
This turned out really well, the crust/char was perfect, having a Smokey, spicy, sweet, savory flavor the neighbors practically stripped off the grate and the roast. The char was served with a Grenache rosé, which paired excellent. We served a White Pinot Noire with dinner.

We made two small breakfast burritos to finish off the leftovers. 

It did not suck. Thank you for looking.

(BTW, fat side was down pulled with a pizza Perl at 195°F and let sit covered loosely for 30 minutes. Bone was lifted, nothing attached.)
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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Comments

  • buzd504
    buzd504 Posts: 3,864
    What do you use for the spicy element?

    NOLA
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  • lkapigian
    lkapigian Posts: 11,262
    Bravo, love this and have to do this !!
    Visalia, Ca @lkapigian
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  • johnmitchell
    johnmitchell Posts: 6,848
    yes sir!!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • YukonRon
    YukonRon Posts: 17,125
    Blue’s Hog “sweet and savory” with ancho, and cayenne added. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • smbishop
    smbishop Posts: 3,060
    That looks amazing!  

    First bud on our peach tree:


    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • loco_engr
    loco_engr Posts: 5,801
    butt in the freezer, this will be my 1st cook after I get my lrg moved.
    Tempted to add some bourbon to the peach preserves  . . .
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • lousubcap
    lousubcap Posts: 34,418
    As always-nailed the cook.  Congrats.
    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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  • Teefus
    Teefus Posts: 1,239
    Time and temp? I can never get my bark to look that good. 
    Michiana, South of the border.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    edited April 2022
    Man that looks great Ron…..I’m sure the smell pulled the neighbors in….
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • bubbajack
    bubbajack Posts: 1,145
    I like peach Butts!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • caliking
    caliking Posts: 19,057
    This has been on my list for some time. Looks delicious!!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • northGAcock
    northGAcock Posts: 15,172
    Lord have mercy. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • YukonRon
    YukonRon Posts: 17,125
    Teefus said:
    Time and temp? I can never get my bark to look that good. 
    The peach glaze/preserves help set that bark. I do 225°F ish until the toothpick says it is good, generally between 195°-202°F.

    Another thing that works really well is the brining. I can’t emphasize enough the importance of that step in this process. I use molasses and canning salt in filtered water.

    Generally  I will allow about 2 hours per pound (finished; with seasoning and glaze) for the cook. Some take significantly less, some have taken longer. I do not wrap. The butt controls the cook.

    I use a pizza peel to remove it from the Egg, because trying to pick it up, begins the pulling process, it will just fall apart. 

    Reach out to me, if you want, and I will be glad to help walk you through it. Best of luck and keep Egging.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,125
    loco_engr said:
    butt in the freezer, this will be my 1st cook after I get my lrg moved.
    Tempted to add some bourbon to the peach preserves  . . .
    I tried it with a white wine a couple dozen butts ago. It was less than bad. If you do, do not be generous with the bourbon. I did a 2:1 with the wine, and that was too much.

    Best of luck. Let us know how it turns out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,125
    JohnnyTarheel said:
    Man that looks great Ron…..I’m sure the smell pulled the neighbors in….
    Our next door neighbor always know when I am cooking pork. 

    The peach smoke and pork prepped this way, provides a very pleasant aroma, for the neighborhood.

    Thank you Johnny. Sorry about the Heels.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,125
    caliking said:
    This has been on my list for some time. Looks delicious!!
    We enjoy it and rarely are leftovers an issue. If we do not finish it all, our friends and family will.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,125
    northGAcock said:
    Lord have mercy. 
    Next time up my friend we will put one on.

    It does pair excellently with red beans and rice.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • bubbajack
    bubbajack Posts: 1,145
    BUFFALOMOOSE said:
    Did 8 of them the "YukonRon" way for our charity BBQ this past weekend.  Many comments of being the best pulled pork they ever had. Raised about $7,000 for the South Tampa YMCA. 

    Hell yea! All I got to say! 
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • YukonRon
    YukonRon Posts: 17,125
    BUFFALOMOOSE said:
    Did 8 of them the "YukonRon" way for our charity BBQ this past weekend.  Many comments of being the best pulled pork they ever had. Raised about $7,000 for the South Tampa YMCA. 

    I have been mostly limited in cooks, but, I did 4 to give to various charities in and around our area. It felt good to help and a bit therapeutic for me. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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