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Local Grocery had pork butts bogo

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YukonRon
YukonRon Posts: 16,989
in EggHead Forum
Going to do a peach butt this week. I will start the brine today and let go a couple days, pull it from the brine, apply the rub of a special blend that offers a sweet and spicy heat. Let it sit for 8 hours, then slather with peach preserves and smoke with peach wood at 225⁰F.

Will be adding pictures to this thread as the process unfolds.

This is absolutely one of our most favorite cooks. The char is absolutely delicious. It is fought over around here, and the aroma of the cook brings people to fence asking what that glorious smell is coming from.

We will see how it goes.

Stay safe, wash your hands, and look after others which could need some help during these times.

Think globally, act locally.

"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    Have all the essentials in place to start the brining. 
    I recommend a couple shots of bourbon in the coffee to start.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
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    Standing by. I will try this recipe as soon as I am able to obtain a couple of butts. Not sure why I have’t cooked it before. The one thing I have learned on this forum is when someone declares a recipe to be truly exceptional - it is. In the short term I’ll just have to settle for looking at your pictures and licking the screen.  
    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: 16,989
    edited March 2020
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    On a scale, place your container and set the scale to zero then add 12 oz of pickling salt. ZERO THE SCALE AGAIN, then add 8 oz of molasses. Then add 4 quarts of water. Whisk until completely blended. 

    Brine is ready for the butt. If you do not have a fridge large enough, place a bag of ice in the container over the butt for at least 8 hours, 12 hours is Ideal.

    Trimmed butt of all the hard fat and remove excess.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    Before trimming, place pork butt in freezer for 20-30 mins to make it easier to trim. Just a hint for help, it helps my lousy carving skills. I have not lost an eye yet doing it this way. Yet.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    The bourbon is in french pressed, freshly coarse ground coffee beans mixed 1:1 with Duncan's donuts house blend and cheap french roast. Add vanilla creamer....not a bad way to start the day, afternoon, evening, week....whatever.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,296
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    Thanks for the brine recipe. I can think of a couple of rubs that I have that would work.
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  • YukonRon
    YukonRon Posts: 16,989
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    How it looks prior to whisking and blending. I use pickling salt and molasses, because it is easier to blend than sugar and table salt, also seems to blend into the meat during the brine.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    whisking does not take long just a few minutes...maybe 5....and make sure you scrape and incorporate all off the bottom.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    This was about a 10# butt prior to prep and fat removal. Wr like ours without a heavy layer of fat, for health and flavor profile. I easily carved off about a pound of fat.

    Many like to leave it on, however, I do not because of the peach glaze....it gets wasted when covering fat.

    I could have removed more,  but this is where I have had about my best luck.

    Now it goes into the cold brine for at least 12 hours.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    Due to the size and the container size it is not completely covered. I will be adding a little extra time and flip every 4-6 hours. The plan is starting tomorrow at 0600. I have done this previously, results were excellent.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    https://www.geekwire.com/2020/univ-washington-epidemiologists-predict-80000-covid-19-deaths-u-s-july/
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    https://youtu.be/AOh9LHhpryM

    A tribute to the Drummer of REM. He passed away with a very long battle with cancer.

    Kind of a pertinent message for us all.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Legume
    Legume Posts: 14,615
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    YukonRon said:
    https://www.geekwire.com/2020/univ-washington-epidemiologists-predict-80000-covid-19-deaths-u-s-july/
    I think Fauci saw this and muttered “hold my beer...”
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  • saluki2007
    saluki2007 Posts: 6,354
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    Looking good so far Ron. Thanks for step by step detail. I keep saying I need to do this. My next butt will definitely be this. Thanks. 
    Large and Small BGE
    Central, IL

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  • YukonRon
    YukonRon Posts: 16,989
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    Legume said:
    YukonRon said:
    https://www.geekwire.com/2020/univ-washington-epidemiologists-predict-80000-covid-19-deaths-u-s-july/
    I think Fauci saw this and muttered “hold my beer...”
    I hope the folks that make the decisions, really think about what they want us to do. I hope Trump will act as if he will be out in the public workforce on April 13.

    Hoping for miracles.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    saluki2007 said:
    Looking good so far Ron. Thanks for step by step detail. I keep saying I need to do this. My next butt will definitely be this. Thanks. 
    I try to do this once a year, (some years are better than others) and give those new to the forum something to reference, should they wish to try it.

    Thank you for your kind words, means a lot.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    SciAggie said:
    Standing by. I will try this recipe as soon as I am able to obtain a couple of butts. Not sure why I have’t cooked it before. The one thing I have learned on this forum is when someone declares a recipe to be truly exceptional - it is. In the short term I’ll just have to settle for looking at your pictures and licking the screen.  
    I think you will take this and make it a masterpiece. Thank you for the kind words.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    Gulfcoastguy said:
    Thanks for the brine recipe. I can think of a couple of rubs that I have that would work.
    Nice thing about this cook is the layers upon layers of flavor.

    You will taste it all. It is so delicious.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • thetrim
    thetrim Posts: 11,357
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    Ever since the Super Bowl, I’ve been giving butts another look.   

    Thanks for the great Tutorial!!!

    cant wait to see it all!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • YukonRon
    YukonRon Posts: 16,989
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    thetrim said:
    Ever since the Super Bowl, I’ve been giving butts another look.   

    Thanks for the great Tutorial!!!

    cant wait to see it all!
    I hope I can help others try something new. If not new, then different.
    Fortunately the very first time I tried this it came out awesome.
    It is pretty easy....just dial in the BGE and let her rip after the prep.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • dbCooper
    dbCooper Posts: 2,081
    edited March 2020
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    Thank you for posting the detailed instructions and pics.  I'll be giving this a try on my next butt cook.  Looking forward to the continued posts and the final results!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • YukonRon
    YukonRon Posts: 16,989
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    dbCooper said:
    Thank you for posting the detailed instructions and pics.  I'll be giving this a try on my next butt cook.  Looking forward to the continued posts and the final results!
    Thank you for the kind words. I hope anyone compelled to try this cook success and maybe they will branch out and try it on Ribs, cops and other toasts...
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
    edited March 2020
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    Setting up the XL for the early morning cook start. I am using 2 of my favorite cooking tools for this; Rockwood and Fruta Peach smoking wood. The pieces you see in the mix are 2"x2" or smaller. I am using 4- 5 pieces to get an equivalent fist sized chunk.

    Used 24 pieces mixed throughout.

    A couple more turns in the brine and a 5:00 a.m. wake up starting the fire...settling on 225⁰F. Then remove the butt from the brine for a sweet and spicy rub, then cover with peach preserves elevated in the dome, indirect until done.

    See you tomorrow.


    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Jcl5150
    Jcl5150 Posts: 280
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    I can’t wait to see the next steps!  I will be trying this next time I get a butt for sure.
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  • YukonRon
    YukonRon Posts: 16,989
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    Jcl5150 said:
    I can’t wait to see the next steps!  I will be trying this next time I get a butt for sure.
    I have had a couple folks tell me it is the real deal. I hope that should you choose to do it, your results will be just as good.

    Every body has their preferences with the egg fol low and slow cooking and smoking. I have tried every size chunk of smoking wood out there, and for me, these work the best with my XL. I purchase 50 boxes every time I order, primarily peach and pecan.

    Early morning for this old man.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    Just one more thing.....kudos to Trump for dialing back the April 12 date.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • loco_engr
    loco_engr Posts: 5,765
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    Thank You for your technique, looks very interesting
    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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  • YukonRon
    YukonRon Posts: 16,989
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    loco_engr said:
    Thank You for your technique, looks very interesting
    It is very simple. A bit of work on the prep side, but well worth it.

    Thank you for looking and the kind words.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
    edited March 2020
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    Just had another BGE member ask me about bourbon slushies.

    I wish I could take credit for these, but it is My Beautiful Wife who got the recipe at church.

    Here is the formula and directions:
    1 - 12oz Frozen Lemonade Concentrate
    1 - 12oz Frozen Orange Juice Concentrate 
    2 cups Unsweetened Ice Tea
    3 cups Bourbon (more if you are manly)
    7 cups Water
    1 cup Sugar
    mix all until sugar dissolves 
    Freeze overnight.
    Enjoy.

    BE CAREFUL! These things can fool you.

    Makes a great marinade too. I self marinade a lot.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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