Butt going on shortly, Glaze question

[damascusmaker]

I have this nice looking butt lightly covered with jerk rub a friend gave me. I also want to use this pineapple habanero glaze at some point. Question is should I put some on at the start of the smoke or wait until near the end? Will go on the new Akorn Jr in about an hour. Guessing this stuff has a lot of sugar, so I plan to stay low 225 to 250?

Thanks

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• damascusmaker
• Aug 6, 2017

 

[cavman]

I would wait till near the end or it will probably burn.

 

[Rings Я Us]

Hmm.. it will possibly turn black in a couple hours. If you wrap the pork to finish it maybe put it on in foil.. I think it's meant to be used at the last , after it's pulled.

 

[damascusmaker]

Thanks, I haven't used this stuff before. Never foiled a butt, but that might be the ticket in this case. 

 

[chef jimmyj]

Heat some glaze and add as a Finishing Sauce. It will have a bigger contribution to flavor...JJ

 

[damascusmaker]

Thanks Chef, 

Sounds like a plan. 

Here's the graph in-case anyone is interested, meat just went on@1:00-AM. https://myflameboss.com/cooks/122521?historical=1

 

[rdel90]

I would have tried as a light glaze instead of mustard pre rub. With my MES my butt took about 6-7 hours to get through the stall when I started at 225F. I read many speed that up and go right for 250F preset temp which I will do next time.

 

[damascusmaker]

That's an idea for next time RD. On the temp, Since I was sleeping through this cook, I wanted to reduce the chance of the meat being done before I was finished sleeping. 

Check the graph, in the stall right now.

 

[tropics]

I'm in

Richie

 

[damascusmaker]

Here you go, Richie.

Off at IT-202-F 2:41PM. Into foil with sauce and in to the cooler. Looks like it's timing out perfect for supper, slaw made & in fridge, Pan of taters and onions should complete the deal!

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• damascusmaker
• Aug 7, 2017

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• damascusmaker
• Aug 7, 2017

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• damascusmaker
• Aug 7, 2017

 

[damascusmaker]

Rest of the story. Very Good! The sauce was fine, didn't add as much as I expected. After nearly 4 hours in the cooler it was still  pretty warm to handle for the pulling. Lots of bark. Overall the Jr. made a butt as good as any I've had. I bet I could hold the fuel used on this cook in my hands.

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• damascusmaker
• Aug 7, 2017

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• damascusmaker
• Aug 7, 2017

 

[tropics]

I think that plate is calling my name,looks fantastic Points

Richie

 

[damascusmaker]

Thanks for the point Richie.

I'm really liking the new Jr. Looks like up to 14 inches this thing can do it all, and do it well with a tiny amount of fuel.

 

[GaryHibbert]

I gotta agree with Richie. That pulled pork looks GREAT!!

POINT

Gary