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Peach preserve butt question

lentsboy007
lentsboy007 Posts: 416
in EggHead Forum
Planning on doing a turbo pork butt tomorrow and trying peach preserves for first time .  Is a salty rub or sugary rub underneath preserves best?  And most importantly : when do u put the preserves on ? Whole cook or some point in middle or end?  Thanks 

1 Large Egg, Blackstone griddle

Belgium...........The Netherlands??

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Comments

  • Foghorn
    Foghorn Posts: 10,229
    @YukonRon is the authority on this.  If he's too busy and doesn't get back to you - I've done it a couple of times.  Would not use a sugary rub.  Put the preserves on just before you put the butt on the egg.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lentsboy007
    lentsboy007 Posts: 416
    Foghorn said: that 
    @YukonRon is the authority on this.  If he's too busy and doesn't get back to you - I've done it a couple of times.  Would not use a sugary rub.  Put the preserves on just before you put the butt on the egg.
    Thanks.  It’s a 15 pounder even at turbo it will be on there awhile .  Can I expect some blackened looking surface ? 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • YukonRon
    YukonRon Posts: 17,261
    edited April 2020
    @Foghorn is correct. I use a savory and spicy rub for mine, but I also brine in molasses and pickling salt prior to the rub.
    Preserves are placed on prior to the cook, and you are set.
    Good luck, if you have any questions feel free to give me a call.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Foghorn
    Foghorn Posts: 10,229
    lentsboy007 said:
    Foghorn said: that 
    @YukonRon is the authority on this.  If he's too busy and doesn't get back to you - I've done it a couple of times.  Would not use a sugary rub.  Put the preserves on just before you put the butt on the egg.
    Thanks.  It’s a 15 pounder even at turbo it will be on there awhile .  Can I expect some blackened looking surface ? 
    Probably.  If you have time, you might try cooking at around 300 instead of 350.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • shtgunal3
    shtgunal3 Posts: 6,134
    I wouldn’t try to cook one that big at 350. Personal opinion but I’d go 275-300. 

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • lentsboy007
    lentsboy007 Posts: 416
    Thanks all . Will do 300 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • lentsboy007
    lentsboy007 Posts: 416
    What are your thoughts on cutting the butt in half and only cooking half ? I really don’t have the time to do a 15 pounder low and slow .  15# is all the store had . Figure freeze the other half , but I never tried splitting a butt before 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • Moleman
    Moleman Posts: 375
    Ron, I have everything purchased and trying to find time to make this happen. I believe you said 24 chunks of peach give or take. I haven't counted but that'll be close to the 15 pounds I purchased, correct? Looking forward to this. As are the people at work as I'll be making it for a lunch there. But with social distancing. Thanks. 
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  • lousubcap
    lousubcap Posts: 36,913
    Gotta admit that I have never seen a 15 lb butt.  Perhaps the butt and shoulder together or a two pack??
    Regarding cutting in half, no issues with that.  Just be mindful of where the blade bone is on the end of the butt.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Foghorn
    Foghorn Posts: 10,229
    lousubcap said:
    Gotta admit that I have never seen a 15 lb butt.  Perhaps the butt and shoulder together or a two pack??
    Regarding cutting in half, no issues with that.  Just be mindful of where the blade bone is on the end of the butt.  FWIW-
    @lousubcap as always.  Lou, I look forward to meeting you on Zoom this evening as part of the remote BAM Blast.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    As Lou suggested you might have a 2 pack. Costco/Sam' club often sell two butts jammed together in one cryovac and it looks like one big butt. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • YukonRon
    YukonRon Posts: 17,261
    edited April 2020
    Moleman said:
    Ron, I have everything purchased and trying to find time to make this happen. I believe you said 24 chunks of peach give or take. I haven't counted but that'll be close to the 15 pounds I purchased, correct? Looking forward to this. As are the people at work as I'll be making it for a lunch there. But with social distancing. Thanks. 
    @Moleman
     The pieces I used were 2"x2" chunks takes about 4-6 to be about a fist sized batch, I have tried larger chunks but the smaller seem to work the best. If the chunks are larger about fist sized then use 4-6 chunks.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lentsboy007
    lentsboy007 Posts: 416
    SmokeyPitt said:
    As Lou suggested you might have a 2 pack. Costco/Sam' club often sell two butts jammed together in one cryovac and it looks like one big butt. 
    Probably right . Wife went to get the butt on her day long Sams Club trip . 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • loco_engr
    loco_engr Posts: 5,822
    I prefer to smoke with just the rub until IT @ around 138 then apply the glaze.
    My rational is that I think the meat doesn't absorb any more smoke flavor around that IT.  If it was covered with a glaze from the start, I don't see how the meat gets any smokey goodness
    just my opinion, I could be wrong
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    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: 17,261
    The meat gets plenty with the preserves on at the beggining. No worries.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    edited April 2020
    Double post...sorry
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lentsboy007
    lentsboy007 Posts: 416
    lousubcap said:
    Gotta admit that I have never seen a 15 lb butt.  Perhaps the butt and shoulder together or a two pack??
    Regarding cutting in half, no issues with that.  Just be mindful of where the blade bone is on the end of the butt.  FWIW-
    It was 2 packaged together . She thought it was one big one .  $20 total though so a good deal .  I have to say , I’ve made dozens of butts over the years and I never knew they didn’t come that big .  Never payed attention 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • dmourati
    dmourati Posts: 1,300
    Cue Sir Mix-a-Lot
    Plymouth, MN
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    edited April 2020
    To the OP @lentsboy007 : How about some photos?

    Flint, Michigan
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  • lentsboy007
    lentsboy007 Posts: 416
    Fred19Flintstone said:
    To the OP @lentsboy007 : How about some photos?

    Here you go . IT of 135 at moment 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    That’s some great looking bark!
    Flint, Michigan
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  • lentsboy007
    lentsboy007 Posts: 416
    I’ve never wrapped a butt before, but wondering if this thing needs it . IT is 163 and outside is looking a bit charred. Was at 300 most of cook but backed off to 275 a bit ago.  Messaged the expert @YukonRon but haven’t heard back yet.  Any other Peach connoisseurs have an opinion ? 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • dmourati
    dmourati Posts: 1,300
    edited April 2020
    Here's a peach butt I did. I would say don't wrap.



    From my notes: 8.5 pounds, cook time 8h 45 minutes at ~325F.
    Plymouth, MN
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  • lentsboy007
    lentsboy007 Posts: 416
    dmourati said:
    Here's a peach butt I did. I would say don't wrap.



    From my notes: 8.5 pounds, cook time 8h 45 minutes at ~325F.
    Excellent I was hoping to not have to 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • Carolina Q
    Carolina Q Posts: 14,831
    Those remind me of the homemade Goya Mojo Criollo marinade I put on a butt a couple of years ago. Outstanding! As I'm sure yours will be!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • lentsboy007
    lentsboy007 Posts: 416
    Well it was damn good . Made some Carolina mustard sauce that @poster put on here the other day .  Will be putting preserves on from now on.  Can’t wait to try them on ribs . 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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