Peach butt time

YukonRon

It has begun.

YukonRon

Brined with 12 ounces of pickling salt, and 12 ounces of molasses in 3 quarts of water. 

 

lousubcap

Epic outcome is downstream.  Can't wait for the finish. 

JohnnyTarheel

Gonna be a great one... hope you doing well...

RRP

Thanks - but I kept wondering where the "peach" part came in!

I personally have QUITE a few feet of dried peach tree wood so that really caught my eye...

YukonRon

Out of the brine and into my hi tech seasoning tray. The seasoning is a mixture of a bunch of previous mixtures, so I have no idea of the mix breakdown other than there is some heat, sweetness, onion, garlic mustard seed smoked paprika chili powder, ancho chili powder, cayenne, kosher salt, black pepper, and other stuff, I can’t remember.

YukonRon

I used two jars of Smucker’s Peach preserves. Slathered on all sides of the already rubbed pork butt…going on somewhere between 225°F and 250°F if I am lucky.

RRP

YukonRon said:

I used two jars of Smucker’s Peach preserves. Slathered on all sides of the already rubbed pork butt…going on somewhere between 225°F and 250°F if I am lucky.

COOL! please excuse me for thinking you meant peach wood for smoke!

LOOKS great from here!

YukonRon

On the XL until tomorrow. Did anyone else hear a choir of Angels? Yeah, me neither.

YukonRon

lousubcap said:

Epic outcome is downstream.  Can't wait for the finish. 

Hoping to make it happen, we shall see.  Thanks for the confidence.

YukonRon

JohnnyTarheel said:

Gonna be a great one... hope you doing well...

Johnny Tarheel, my man! How you doing brother? Hope all is going well for you. I am better thank you for asking. 

Now if I can get this peach butt across the line I will be feeling a heck of a lot large and in charge. We shall see. 

YukonRon

RRP said:

Thanks - but I kept wondering where the "peach" part came in!

I personally have QUITE a few feet of dried peach tree wood so that really caught my eye...

2 empty jars of Smucker’s finest preserves they ever made for a slow smoke and roast, it is now a bonafide Peach Butt starting to cook, we shall see if it is a Peach butt after the cook.

We shall see. Hoping for the best, ready for the worst. 

Good to see you Ron, hoping all is going well.

YukonRon

RRP said:

YukonRon said:

I used two jars of Smucker’s Peach preserves. Slathered on all sides of the already rubbed pork butt…going on somewhere between 225°F and 250°F if I am lucky.

COOL! please excuse me for thinking you meant peach wood for smoke!

LOOKS great from here!

I am using peach wood for smoke on this as well. It does an outstanding job with pork.

Foghorn

Looking great.

I'm likely doing to do a few of these in about a month.  Thanks for the reminder.

lkapigian

Solid Work!

YukonRon

Foghorn said:

Looking great.

I'm likely doing to do a few of these in about a month.  Thanks for the reminder.

Doing this for the family next door,

Their daughter went to an out of state school on a scholarship, got injured, had to have surgery, icurrently recuperating here at her home. 

She would come and check on Suzy and I everyday, during her time home from the school breaks, summer, spring and fall, when we were not doing so well. 

I asked her what I could do to help out;  “Peach butt and biscuits” was her request.

On its way. Truly the least I could do. 

Foghorn

That's awesome.  Do you have a special biscuit recipe?

YukonRon

Foghorn said:

That's awesome.  Do you have a special biscuit recipe?

I will get it from My Beautiful Wife, and send it to you.

caliking

The anticipation...

loco_engr

how long to brine?

YukonRon

I brine 12-24 hours. I squally do 24, this one got 12. It will still be awesome. The rub and the preserves keep so much more moisture. 

Great question, sorry I did not address it earlier. 

northGAcock

YukonRon said:

I used two jars of Smucker’s Peach preserves. Slathered on all sides of the already rubbed pork butt…going on somewhere between 225°F and 250°F if I am lucky.

As usual…..Gawjus

YukonRon

Reached 203°F, internal, jiggled when I placed the peel under it. The cracklin of this is awesome. The crust is delicious. I recommend a Pinot noir Rosé. When you quit picking at it, go with an awesome white. We have a white burgundy, we will open tonight. 

YukonRon

Letting it settle for an hour or two, one hour is fine.

YukonRon

northGAcock said:

YukonRon said:

I used two jars of Smucker’s Peach preserves. Slathered on all sides of the already rubbed pork butt…going on somewhere between 225°F and 250°F if I am lucky.

As usual…..Gawjus

This dude is my brother, everyone. He is being nice because he don’t want me to drink the Tito’s he left, the last time he came up.

Just kidding. That Tito’s is long gone. Those Bloodies, unreal.

Thank you Robin, for being a good friend. 

loco_engr

beautimus

dbCooper

YukonRon said:

Reached 203°F, internal, jiggled when I placed the peel under it. The cracklin of this is awesome. The crust is delicious. I recommend a Pinot noir Rosé. When you quit picking at it, go with an awesome white. We have a white burgundy, we will open tonight. 

@YukonRon - Looks delicious, hoping for pics when it's pulled.

Curious about your drip pan, what is that?

Ragingirishman2

YukonRon said:

Reached 203°F, internal, jiggled when I placed the peel under it. The cracklin of this is awesome. The crust is delicious. I recommend a Pinot noir Rosé. When you quit picking at it, go with an awesome white. We have a white burgundy, we will open tonight. 

It looks delicious. Do you hit it with any seasoning after you pull it or does the peach preserves, rub, and brine give it all the flavor it needs?  I haven’t been able to find any peach preserves at my stores. I’ll need to check Amazon. 

YukonRon

Ragingirishman2 said:

YukonRon said:

Reached 203°F, internal, jiggled when I placed the peel under it. The cracklin of this is awesome. The crust is delicious. I recommend a Pinot noir Rosé. When you quit picking at it, go with an awesome white. We have a white burgundy, we will open tonight. 

It looks delicious. Do you hit it with any seasoning after you pull it or does the peach preserves, rub, and brine give it all the flavor it needs?  I haven’t been able to find any peach preserves at my stores. I’ll need to check Amazon. 

I add nothing for seasoning, but I do use sauce I make. 

Great question, I should have addressed sooner.

YukonRon

YukonRon

Shredded, took about two pounds to the neighbors. They loved it.