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Re: Peach butt time
Brined with 12 ounces of pickling salt, and 12 ounces of molasses in 3 quarts of water.0 · -
Re: Peach butt time
Out of the brine and into my hi tech seasoning tray. The seasoning is a mixture of a bunch of previous mixtures, so I have no idea of the mix breakdown other than there is some heat, sweetness, onion…3 · -
Re: Peach butt time
I used two jars of Smucker’s Peach preserves. Slathered on all sides of the already rubbed pork butt…going on somewhere between 225°F and 250°F if I am lucky.2 · -
Re: Peach butt time
On the XL until tomorrow. Did anyone else hear a choir of Angels? Yeah, me neither.4 · -
Re: Peach butt time
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