Super Bowl Peach Butt

YukonRon · February 4

Starting the process tonight for a 9 pound, post trim, pork butt. The brine is 10 ounces by weight of molasses, 12 ounces of pickling salt and about 1 gallon of filtered water. This will go 36 hours, then I will remove from the brine, dry it off and put a spicy/sweet rub and allow it to sit prior glazing in peach preserves then placing it on my XL, @ 225°F along with a boat load of peach chunks for a smoke for about 18 hours.

Image: https://us.v-cdn.net/5017260/uploads/editor/qt/l1zwa3pcicur.jpeg

It does not suck. The mixing of the water, molasses and pickling salt is the only step, in preparation that requires a little time and effort. Will be adding more steps to the process and posting more images as we move forward. The peach glaze makes the best char. When we pull it from the egg, people will be in line, usually with a Pinot Noir in hand fighting for any chunks on left on the cooking grid. It is delicious.

Later my friends. Let me know if you have questions.

lousubcap · February 4

All are going to be eating quite well, regardless of outcome. Your neighbors are living the high-life right there.
Stay healthy and safe out there-

etherdome · February 4

Image: https://us.v-cdn.net/5017260/uploads/editor/tp/uczimawea9so.jpg

Sorry "butt" I had to do it. That's what we call it around here....peach butt. When I saw your thread title it came to mind and I couldn't resist. This is an actual water tower in Gaffney, SC (where they grow millions of peaches). It is right on I-85 and jokes have been going on for decades.

Thanks for sharing your cook and I look forward to hearing about and seeing results!

GregW · February 4

etherdome said:

Sorry "butt" I had to do it. That's what we call it around here....peach butt. When I saw your thread title it came to mind and I couldn't resist. This is an actual water tower in Gaffney, SC (where they grow millions of peaches). It is right on I-85 and jokes have been going on for decades.

Thanks for sharing your cook and I look forward to hearing about and seeing results!

We have the same style tower in Clanton Alabama. I thought the Alabama tower was a one of a kind design.

lousubcap · February 4

Clearly a peach butt pi$$ing contest for the respective Chambers of Commerce to generate some interest and raise some $$. @YukonRon - once again, the wonders of Q.
Stay healthy and safe out there-

northGAcock · February 4

I tell you....the upstate and their mysterious ways.

JRWhitee · February 4

Nice start to processing your Butt. Look forward to following the smoking of the Butt.

caliking · February 4

I love a cook that starts DAYS in advance. It could only be glorious on the other side.

buzd504 · February 4

JRWhitee said:

Nice start to processing your Butt. Look forward to following the smoking of the Butt.

And of course, the eating of the Butt.

lkapigian · February 4

Awesome @YukonRon ,

YukonRon · February 4

lousubcap said:

All are going to be eating quite well, regardless of outcome. Your neighbors are living the high-life right there.
Stay healthy and safe out there-

Actually doing a couple of these. Meijer’s had a BOGO sale, so I filled my cart. I have been taking them to a charitable organization just about every time I cook pork butts. I should do it every time, but I don’t. Shame on me.

I did one and used the smoked chipotle and black raspberry sauce, it was divine. Suzy requested the peach butt, and my bleu cheese sriracha coleslaw for this weekend. Combined the make an awesome burrito.

YukonRon · February 4

GregW said:

etherdome said:

Sorry "butt" I had to do it. That's what we call it around here....peach butt. When I saw your thread title it came to mind and I couldn't resist. This is an actual water tower in Gaffney, SC (where they grow millions of peaches). It is right on I-85 and jokes have been going on for decades.

Thanks for sharing your cook and I look forward to hearing about and seeing results!

We have the same style tower in Clanton Alabama. I thought the Alabama tower was a one of a kind design.

I have actually seen both of these, and years ago, the one in downtown Atlanta. Believe it or not, there used to be a peach shaped water tower outside of Lexington, Kentucky which was taken down or revised to represent tobacco. That came down soon after tobacco became P.I. Now it is just a regular water tower with horses or some other shït.

YukonRon · February 4

lousubcap said:

Clearly a peach butt pi$$ing contest for the respective Chambers of Commerce to generate some interest and raise some $$. @YukonRon - once again, the wonders of Q.
Stay healthy and safe out there-

No Super Bowl party with the neighbors this year. 2 have been exposed, and our neighbor, who has been our nurse hero, has said it is not safe to do so right now out of her concern for caution. I will just bag some up for them, and leave it on their door step.

Staying healthy is key.

Who you got? KC by 6.5

YukonRon · February 4

northGAcock said:

I tell you....the upstate and their mysterious ways.

Somebody ought to let them know?

YukonRon · February 4

JRWhitee said:

Nice start to processing your Butt. Look forward to following the smoking of the Butt.

Prepping the brine was the hard part. The messy part is the peach preserves. A mop and a bucket, towels of all kinds, and a shower is needed to clean up the mess. In the summer, after putting the butt in the egg, Suzy hoses me down before I can enter the house. It is really not that bad, but I can make a mess.

YukonRon · February 4

caliking said:

I love a cook that starts DAYS in advance. It could only be glorious on the other side.

You have done many, and if you have not tried this, you might want to consider doing so. It just works out well. If I am able to turn out something really delicious, anybody can. You are right though, prep is key and it will turn out with great results.

A dear departed friend, Brent, got me into brining pork and poultry. I rarely do roasts without it.

I miss that guy.

YukonRon · February 4

buzd504 said:

JRWhitee said:

Nice start to processing your Butt. Look forward to following the smoking of the Butt.

And of course, the eating of the Butt.

Of course! Typically there will be nothing left, due to Suzy and I, and packing some away for the neighbors. Our neighborhood nurse has told us the risk is too high for getting together in our bubble right now, due to 2 of our neighbors SQ due to “possible” contact with someone 8 days ago. They have tested negative, as have we all, but we all chose to not risk it. Happy neighborhood nurse, happy life.

YukonRon · February 4

lkapigian said:

Awesome @YukonRon ,

Thank you sir, greatly appreciated

lousubcap · February 4

As always, you are doing well by doing good with your charitable cooks. I am quite sure they are very much appreciated and I know it is "a natural" for you. Congratulations.

YukonRon · February 4

lousubcap said:

As always, you are doing well by doing good with your charitable cooks. I am quite sure they are very much appreciated and I know it is "a natural" for you. Congratulations.

I know you do them too, one of the many reasons I enjoy so very much, this forum because you are an important part of it.

Thank you for the kind words, but much of what I do, I learned from you. Thank you for making me a better cook.

Sea2Ski · February 5

Looks great Ron. In another month or so, I plan on making several of these for meals on the boat. This is certainly a winning cook

JohnnyTarheel · February 5

You really do know how to handle a butt.... can’t wait to see this progress to completion..

YukonRon · February 5

Last night we had a “Bad for my health” meal. Not the first one in a long time, but damn, it was killer. Chicken breast with bacon, on potato dough rolls. Tomatoes, spiced pickles, lettuce, Dukes, and Dijon. Even worse, FRENCH FRIES COOKED IN DUCK FAT, loaded with salt. We washed it down with a very nice Chardonnay. It was great. I brined the chicken in water, salt, sugar, evoo, soy sauce, onion juice and garlic juice. Did not suck.

Speaking of brining, the brine is over for the pork butt. I pulled from the brine this morning, patted it dry, slathered it in mustard and applied sweet, savory spicy rub. I use a lot of rub and now will let it sit back in the fridge, until a few hours before placing it on the egg later this evening for a 18 hour cook. This is where we are at, so far:

YukonRon · February 5

Sea2Ski said:

Looks great Ron. In another month or so, I plan on making several of these for meals on the boat. This is certainly a winning cook

Hope things are well for you my friend. I will be using some peach wood chunks from a certain dear friend of mine, to make this cook perfect. The ribs I have cooked with the peach chunks were divine.

NDG · February 5

awesome - i gotta get some more peach preserves !

YukonRon · February 5

JohnnyTarheel said:

You really do know how to handle a butt.... can’t wait to see this progress to completion..

Hope you and your grandson are well my friend, and thank you for the kind words. Suzy and I are planning another summit excursion this fall IF everything works out. Lot to get through between now and then, but if it is safe, and I am healthy enough to do it, we will. Getting old sucks, but not as bad as being old and unhealthy above 14,000 ft. Will be sending your grandson some shots if we make it. Stay safe and stay well.

YukonRon · February 5

NDG said:

awesome - i gotta get some more peach preserves !

Let me know if you need some. Suzy is kind of mad at me for, um, I believe the term is called hoarding. Just a habit, because it is so hard to find around here. Maybe I am that reason? Actually, I have a few jars in the pantry, not as bad as one might think. It is also good on ribs too.

shtgunal3 · February 5

My brother and I went to Boston a few years back and a few people had told us to go to one specific place (can’t remember the name) and get the “Duck Fat Fries”. We did and they were awesome. There was a helluva wait but the fries were worth every second.

YukonRon · February 6

shtgunal3 said:

My brother and I went to Boston a few years back and a few people had told us to go to one specific place (can’t remember the name) and get the “Duck Fat Fries”. We did and they were awesome. There was a helluva wait but the fries were worth every second.

Boston is a great foodie town. Lobster rolls to fries, they are all outstanding. Did you get a chance to hit up the outdoor market while there? We did a VRBO, did all of our grocery shopping for the week there. Pretty cool, if you get the chance. You are buying what restaurants buy.

shtgunal3 · February 6

We did not. We were moving around a lot. We rented a Mustang convertible and hit all of the New England states in a week. We did take in a game at Fenway. That was awesome.

YukonRon · February 6

Just finished getting the XL ready for the cook, first clean of the year, already. Record for me I think.

I am using leftover lump in the bottom of the Rockwood pile, I placed about 6-8 chunks of dry peach wood on top of the old lump, then buried that with new lump and added more to the top layer mixed in. I filled it up almost to the bottom of the ceramic plate, for what I think will be an 18 hour cook. I always worry about having enough fuel for these long cooks, but I am always amazed at the end how much lump is left. Always amazed at these ceramic coolers.

People often ask me if I soak my smoking wood in water, which I do not. I always think if wood absorbed water, why did they make boats out of it? I read that somewhere in a BBQ blog or something, and it stuck with me.

I plan on firing it up around ten to let the temp settle and the smoke to get where I want it. Pulling the pork butt out about 9 p.m. to get to ambient, prior to the most messy part; covering it completely in peach preserves. That is a task, I get it everywhere, and as hard as I try not to make a mess, I make a gargantuan mess.

It is worth it.

Check back in at 9 p.m.

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