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RagingIrishman said:Following along. I did a pork butt last weekend and wife said she’s a little burnt out on pulled pork now. I’ve added the peach preserves to the shopping list to add to my pantry arsenal.
I brine pork roasts and poultry, always.Thank you for looking and the Peach preserves are worth the effort."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looks great.
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@YukonRon, Is this the current brine formulation you use? From an old 2017 post.
12 oz Picking Salt
About 8 oz or 3/4 Cup Molasses
2 Quarts of mineral free, or bottled water.
Mix together until dissolved in the liquid.
Pour into a covered container large enough to hold the liquid and the meat.
Add Butt and submerge, place in fridge (if you can't submerge turn over every 4-6 hours or so) for minimum 8-12 hours. (I have left mine in for much longer with no issues)
We will see what happens.
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GregW said:@YukonRon, Is this the current brine formulation you use? From an old 2017 post.
12 oz Picking Salt
About 8 oz or 3/4 Cup Molasses
2 Quarts of mineral free, or bottled water.
Mix together until dissolved in the liquid.
Pour into a covered container large enough to hold the liquid and the meat.
Add Butt and submerge, place in fridge (if you can't submerge turn over every 4-6 hours or so) for minimum 8-12 hours. (I have left mine in for much longer with no issues)
We will see what happens."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
DavidCrumpton said:Looks great."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
You're a saint @YukonRon. I am absolutely positively certain that I wouldn't have the patience to have this going for 24hrs, aroma and all, without gnawing my arms off.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:You're a saint @YukonRon. I am absolutely positively certain that I wouldn't have the patience to have this going for 24hrs, aroma and all, without gnawing my arms off.Odd as this may be, and I am sure saint hood will no longer be an option after full disclosure, this cook was to be primarily our evening meal on Sunday with our children. The only thing that put a wrench in the gears, is our future DIL, who celebrated her 21st birthday on Friday, asked My Beautiful Wife, if we could cook her dinner on Sunday, wanting roasted chicken breasts. She is El Salvadoran, and pork is not exactly something she wants, since it is a main course 24/7 there.So I started the process, unknowing what her preference was, on Thursday with the brine, and found out Friday, late evening, pulled pork was not an option for dinner Sunday.
I went ahead and cooked it anyway, because, I kinda owed my neighbors for watching over My Beautiful Wife and I as I worked through some pretty difficult and extremely aggravating health issues.
I decided to hand out much of the pork butt as a minor thank you for their support for the last 6 months. These people cut my grass, trimmed our trees, got our groceries, and do many other things.
I have been cooking, when I was able to do so, and sending them food. So when the peach but went on, my text messaging lit up, from my friends, staking their claims. It felt good to do some pay back. Actually, I felt honored to do so.
Occasionally, you really need to count your blessings. Then you need to do whatever you can to show your appreciation. Making pulled pork for them is a blessing."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
That is great, @YukonRon! I am sure the chicken was wonderful, too.Stillwater, MN
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StillH2OEgger said:That is great, @YukonRon! I am sure the chicken was wonderful, too."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I bet that bark was very very tasty.Morristown TN, LBGE and Mini-Max.
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MotownVol said:I bet that bark was very very tasty.Once you do one of these, on pork or ribs for that matter, the char is a flavor you will never forget. Smokey, spicy, savory and sweet.Thank you for checking in, hope all is well."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Rolling the peach preserve (virgin go) pork butt.
F'ed up as the pork butt was already salt infused. No brining. Being lazy I did inject it up with a cut mixture of apple juice and some water. Then on the BGE but being a "no controller" renegade I rolled at around 275*F on the dome. 5.8 Lb butt and finished in around 9+ hours. Fondled it with peach preserves while cold. Bark was great.
Couple of pics:
And the $$ shot:
Stay healthy and safe out there-
CapLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:Rolling the peach preserve (virgin go) pork butt.
F'ed up as the pork butt was already salt infused. No brining. Being lazy I did inject it up with a cut mixture of apple juice and some water. Then on the BGE but being a "no controller" renegade I rolled at around 275*F on the dome. 5.8 Lb butt and finished in around 9+ hours. Fondled it with peach preserves while cold. Bark was great.
Couple of pics:
And the $$ shot:
Stay healthy and safe out there-
Cap
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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