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Need some Butt Advice

MotownVolMotownVol Posts: 963
in EggHead Forum
I am cooking two butts on Christmas Eve and I want to try something different.  I bought an Orange Marmalade at the store and thought about basting it on the butts.
  
I assume I would start applying it when the butts start coming out of the stall.  Suggestions or thought?
Morristown TN, LBGE and Mini-Max.
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  • nolaeggheadnolaegghead Posts: 40,429
    MotownVol said:
    I am cooking two butts on Christmas Eve and I want to try something different.  I bought an Orange Marmalade at the store and thought about basting it on the butts.
      
    I assume I would start applying it when the butts start coming out of the stall.  Suggestions or thought?
    Yeah, not too early because you lose the flavor. You can even reserve some and throw it in with any finishing sauce if you're going to pull it.

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  • FoghornFoghorn Posts: 9,284
    Just in case you are thinking of doing turbo butts, you should know that you shouldn't use the marmalade for any cook over about 300 degrees as the sugar will burn.

    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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  • smbishopsmbishop Posts: 2,957
    My opinion is add the marmalade to your favorite sauce.  Apply most of the sauce at the end of the cook for 20 minutes, then add the rest as you pull it...
    Southlake, TX, and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • MotownVolMotownVol Posts: 963
    Thanks for the advice.  Has anyone every tried this? I hope my experimentation doesn’t ruin the butts.  Just thought it sounded good
    Morristown TN, LBGE and Mini-Max.
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  • FoghornFoghorn Posts: 9,284
    1) I have never tried orange marmalade with pulled pork - but it does sound really good.  You may be on the verge of starting a new craze.

    2) The closest thing I've done to this is @YukonRon's peach preserve butt.  You coat it in the peach preserves from the beginning.  It is really good - but I have wondered if you could get basically the same taste by using the preserves at the end as others have suggested above... and maybe use less volume of preserves...

    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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  • Fred19FlintstoneFred19Flintstone Posts: 8,134
    I’ve never been one for applying a sugary sauce at the beginning.  It burns too easy.  I hit it at the end.  Peach is great along with apple and apricot.  I must admit I’ve never thought of orange marmalade!  I see some experiments in my future.  Thanks for the idea!
    Flint, Michigan
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  • loco_engrloco_engr Posts: 5,327
    edited December 2021
    if'n it was me . . . I'd be tempted to add some brandy  =)

    plz post your results
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
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    Lrg 2008
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  • littlerascal56littlerascal56 Posts: 1,638
    I have mixed up a batch of orange marmalade and bbq sauce, with some of the pan drippings, and then poured it on the pork after I pulled it (still hot). Everyone commented on how moist and flavorful it was!
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  • lousubcaplousubcap Posts: 26,276
    Since you have two butts on the docket, why not run one with your crowd pleasing process and the other with your marmalade concept modified with the great comments above?  At least half will be a winner and I agree that going late with the marmalade application and under 300*F will be just fine.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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  • Mark_B_GoodMark_B_Good Posts: 1,118
    smbishop said:
    My opinion is add the marmalade to your favorite sauce.  Apply most of the sauce at the end of the cook for 20 minutes, then add the rest as you pull it...
    Agree with this ... apply when you are say within 5F to max 10F of the target internal temperature.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • BikerBobBikerBob Posts: 279
    I'm with Lou, at least one will be good, although probably both. Each would be different and your guests could voice opinions on which was better. Just a suggestion, mine will be without sauce so everyone can use their favorite.
    Cooking on the coast
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  • Ozzie_IsaacOzzie_Isaac Posts: 14,536
    How did it come out?
    If it is worth doing, it is worth overdoing.

    Some Eggs, some Weber stuff, the occasional Traeger, and various other things that make flames and hold coals.
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  • MotownVolMotownVol Posts: 963
    Actually it was pretty good.  Didn’t take any pictures, but it seemed to help keep the meat moist and just added a little sweetness to the meat. I will do it again.
    Morristown TN, LBGE and Mini-Max.
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  • Ozzie_IsaacOzzie_Isaac Posts: 14,536
    MotownVol said:
    Actually it was pretty good.  Didn’t take any pictures, but it seemed to help keep the meat moist and just added a little sweetness to the meat. I will do it again.
    How did you apply it?  I would have worried about the sugar burning.
    If it is worth doing, it is worth overdoing.

    Some Eggs, some Weber stuff, the occasional Traeger, and various other things that make flames and hold coals.
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  • JohnInCarolinaJohnInCarolina Posts: 24,302
    Ozzie_Isaac said:
    MotownVol said:
    Actually it was pretty good.  Didn’t take any pictures, but it seemed to help keep the meat moist and just added a little sweetness to the meat. I will do it again.
    How did you apply it?  I would have worried about the sugar burning.
    The burn point of sugar is somewhere north of 300F.  My guess is that he was smoking well below that temp, but applying the marmalade towards the end in any case probably prevents it from getting anywhere close to burning.
    If you think education is expensive, try ignorance.

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  • MotownVolMotownVol Posts: 963
    I was cooking at around 275 and applied a thick coat when the butt reached around 190 degrees.  I gave it about 20-25 minutes and applied another coat and gave it let it cook another 15 minutes.  
    Morristown TN, LBGE and Mini-Max.
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