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Peach pork butt for the time change

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  • Nicholas_Wetton
    Nicholas_Wetton Posts: 98
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    Looks amazing, thanks for sharing.   Would you mind providing the details of the brine?  
    Bronxville, New York. XLBGE, MBGE
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  • DoubleEgger
    DoubleEgger Posts: 17,225
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    Looks great Ron! 
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  • YukonRon
    YukonRon Posts: 16,991
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    Nicholas_Wetton said:
    Looks amazing, thanks for sharing.   Would you mind providing the details of the brine?  
    No problem. 12 liquid ounces of molasses, 12 weight ounces of pickeling salt 2 quarts of water. Mix until all is dissolved. Place butt in the brine for 24-48 hours in your fridge. Then remove from brine allow Butt to get to ambient temp. Apply rub, then apply preserves. Indirect At 225F until IT of around 200F.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
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    @YukonRon I'm enjoying the play by play very much. You're like an air traffic controller calling out airspeed and altitude. Can't wait for touchdown.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 16,991
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    DoubleEgger said:
    Looks great Ron! 
    Thank you! This one  was awesome. I put the preserves on just a bit heavier, the crust was amazing. @mahenryak mentioned they were saving the crust for chilli. I think that is a great idea, I think it would go great in a white bean chilli. I gotta try that.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • mahenryak
    mahenryak Posts: 1,324
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    YukonRon said:
    DoubleEgger said:
    Looks great Ron! 
    Thank you! This one  was awesome. I put the preserves on just a bit heavier, the crust was amazing. @mahenryak mentioned they were saving the crust for chilli. I think that is a great idea, I think it would go great in a white bean chilli. I gotta try that.
    Yep.  I think the chili idea might just be a keeper.  Just like the one who first thought of the idea--my lovely bride.  :grin: 
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,543
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    Great job Ron... Looks awesome
    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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  • mahenryak
    mahenryak Posts: 1,324
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    Here's how my baby backs turned out tonight using the peach preserves.  This was the first half that I pulled about 1/2 hour before the remaining  half.  Delicious.  I cut them in half since I cooked it on the KJ Jr tonight.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • YukonRon
    YukonRon Posts: 16,991
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    mahenryak said:
    YukonRon said:
    DoubleEgger said:
    Looks great Ron! 
    Thank you! This one  was awesome. I put the preserves on just a bit heavier, the crust was amazing. @mahenryak mentioned they were saving the crust for chilli. I think that is a great idea, I think it would go great in a white bean chilli. I gotta try that.
    Yep.  I think the chili idea might just be a keeper.  Just like the one who first thought of the idea--my lovely bride.  :grin: 
    Let me know how that turns out. I am going to carve it off before these pagans start grabbing for it. Your wife is awesome dude.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,991
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    JohnnyTarheel said:
    Great job Ron... Looks awesome
    Hey thanks! The BGE did the work, I just drank wine and set the timer. It was very good.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,991
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    mahenryak said:
    Here's how my baby backs turned out tonight using the peach preserves.  This was the first half that I pulled about 1/2 hour before the remaining  half.  Delicious.  I cut them in half since I cooked it on the KJ Jr tonight.
    They look absolutely awesome. Man nothing better than that. Did you smoke them, if so, what did you use? I love peach preserves on pork. Got a neighbor mixing bourbon into his peach spread. He is bringing me some later.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • mahenryak
    mahenryak Posts: 1,324
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    YukonRon said:

    mahenryak said:
    Here's how my baby backs turned out tonight using the peach preserves.  This was the first half that I pulled about 1/2 hour before the remaining  half.  Delicious.  I cut them in half since I cooked it on the KJ Jr tonight.
    They look absolutely awesome. Man nothing better than that. Did you smoke them, if so, what did you use? I love peach preserves on pork. Got a neighbor mixing bourbon into his peach spread. He is bringing me some later.
    Ron, thank you very much.  I used peach and pecan wood.  I cooked them at 250 for three hours and then wrapped them for 1 hr with a little apple juice.  I sauced them after the wrap with leftover bbq sauce that I had made for the butts last week.  The smaller half was done in about 4.5 hours and the thicker half about 5 hours on the nose.  The one thing I did different with the peach preserves this time was that I used our vita-mix to make a soup out of it.  My wife said to say thank you very much!  This was her favorite so far.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • mahenryak
    mahenryak Posts: 1,324
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    YukonRon said:

    Let me know how that turns out. I am going to carve it off before these pagans start grabbing for it. Your wife is awesome dude.
    I sure will.  It might be a little while before we make it but I will be sure to call it to your attention. 
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • blind99
    blind99 Posts: 4,971
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    YukonRon said:
    blind99 said:
    That is some drool worthy grub there!
    Thanks so much. I over ate again. I am miserably full. I hope I can stay awake to catch some of the games today........
    Ron, with enough of that pork, and enough of that good wine you like, I bet the meal will be more memorable than the games!  
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • OmahaOne
    OmahaOne Posts: 154
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    Looks real good. I also like your claws. On mine the tines are too thin. Where did you get yours?
    XL BGE - Indianapolis, IN
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  • YukonRon
    YukonRon Posts: 16,991
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    blind99 said:
    YukonRon said:
    blind99 said:
    That is some drool worthy grub there!
    Thanks so much. I over ate again. I am miserably full. I hope I can stay awake to catch some of the games today........
    Ron, with enough of that pork, and enough of that good wine you like, I bet the meal will be more memorable than the games!  
    Well, being a fan of UK football, I guarantee sleep and inebriation is needed to get through Saturdays. Did tacos during the game tonight. Awesome. As a UK fan, I can tell you it wouldn't take much of a meal to be better than the game tonight. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,991
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    mahenryak said:
    YukonRon said:

    Let me know how that turns out. I am going to carve it off before these pagans start grabbing for it. Your wife is awesome dude.
    I sure will.  It might be a little while before we make it but I will be sure to call it to your attention. 
    I will be on stand by waiting for the report, thanks.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,991
    edited November 2015
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    mahenryak said:
    YukonRon said:

    mahenryak said:
    Here's how my baby backs turned out tonight using the peach preserves.  This was the first half that I pulled about 1/2 hour before the remaining  half.  Delicious.  I cut them in half since I cooked it on the KJ Jr tonight.
    They look absolutely awesome. Man nothing better than that. Did you smoke them, if so, what did you use? I love peach preserves on pork. Got a neighbor mixing bourbon into his peach spread. He is bringing me some later.
    Ron, thank you very much.  I used peach and pecan wood.  I cooked them at 250 for three hours and then wrapped them for 1 hr with a little apple juice.  I sauced them after the wrap with leftover bbq sauce that I had made for the butts last week.  The smaller half was done in about 4.5 hours and the thicker half about 5 hours on the nose.  The one thing I did different with the peach preserves this time was that I used our vita-mix to make a soup out of it.  My wife said to say thank you very much!  This was her favorite so far.
    the bourbon peach ribs were done in the vita mix, as you had done. They were very good, but for me, I like the preserves alone better. I think I would rather drink the bourbon.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,991
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    OmahaOne said:
    Looks real good. I also like your claws. On mine the tines are too thin. Where did you get yours?
    I got them at Cabella's. Paid like 5.00 or something like that. Real cheap.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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