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View Full Version : Live cook: 9# Butt with peach injection


Melissaredhead
07-03-2015, 05:45 AM
Good morning. I'm smoking a butt from a new (to me) butcher. I simmered one can of Goya Peach Nectar with about two tablespoons of butter and a dash of my rub. Let it slightly reduce and cool then injected last night around 11.
Got up at 4 :yawn: to start the fire and of course it farkin raining. :evil:

Slathered her up with yellow mustard, patted her down and finally got her on at 5:30.

Still playing with my new toy (igrill2) and place one probe near the blade and another near the money. I still don't 100% trust using this gadget but in my test runs it seems to be pretty spot on. Almost too much information lol.

http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads/image_zpsk2ao8why.jpg (http://s280.photobucket.com/user/melissaredhead/media/Mobile%20Uploads/image_zpsk2ao8why.jpg.html)
All dressed up...
http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads/image_zpsq1l3u5b0.jpg (http://s280.photobucket.com/user/melissaredhead/media/Mobile%20Uploads/image_zpsq1l3u5b0.jpg.html)

I'm also smoking my first fatty as an app. I couldn't decide between naked or bacon weave...I'm leaning toward the bacon. Great presentation and cmon. It's bacon.

Richard1233
07-03-2015, 05:50 AM
A lot of people love naked fatties, I've never made one cuz it's too easy to wrap in bacon and bacon makes everything better!

Longbow63
07-03-2015, 06:51 AM
It looks Awesome!

IamMadMan
07-03-2015, 07:13 AM
I love to inject peach nectar into pork, they pair really well.

Keep us posted as your cook progresses...

frognot
07-03-2015, 07:23 AM
My default injection has been apple juice, AC vinegar & rub but recently switched to cherry instead of apple juice.

Liking the idea of peach nectar and butter.

Blue Smoke BBQ
07-03-2015, 08:12 AM
Looks awesome!

BigBobBQ
07-03-2015, 08:41 AM
looks like you are off to a great start.

Melissaredhead
07-03-2015, 08:50 AM
Prepping my first fatty.
http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads/image_zpsevzxdxih.jpg (http://s280.photobucket.com/user/melissaredhead/media/Mobile%20Uploads/image_zpsevzxdxih.jpg.html)
It was much easier than I thought and looks pretty even.

http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads/image_zps0xwsaexs.jpg (http://s280.photobucket.com/user/melissaredhead/media/Mobile%20Uploads/image_zps0xwsaexs.jpg.html)

What a cutie...

http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads/image_zpsixsvbuyw.jpg (http://s280.photobucket.com/user/melissaredhead/media/Mobile%20Uploads/image_zpsixsvbuyw.jpg.html)

I wrapped it up to set up in the fridge until later.
Any last suggestions for smoking temp/time?

Radio
07-03-2015, 09:00 AM
That's how to get it goin' on! never tried Peach on pork, but sounds pretty tasty!:hungry:

Melissaredhead
07-03-2015, 02:46 PM
Ok so that was much faster than I expected. I didn't expect to pull her off until about 3 or 4. She was probing tender a little after 2! I threw her into a cooler and stuffed towels in all the crevices. I've never coolered a butt before. I going off what y'all do.
I took her off at 190 and by the time I had stuffed towels in the cooler she was at 195.
I want it to climb to 205. Y'all think an hour or more in a cooler? Like I said, I haven't coolered I usually leave it in foil and rest on the counter then pull. My "guests" (aka hubs golf buddies lol) will be here at 3:30. Will it make it??!

Clay-b-que
07-03-2015, 02:52 PM
You love the sweet injections don't you?!? Can't wait to hear how it turns out! I am thinking I might have to try this on the next butt I do.

dadsr4
07-03-2015, 03:02 PM
Ok so that was much faster than I expected. I didn't expect to pull her off until about 3 or 4. She was probing tender a little after 2! I threw her into a cooler and stuffed towels in all the crevices. I've never coolered a butt before. I going off what y'all do.
I took her off at 190 and by the time I had stuffed towels in the cooler she was at 195.
I want it to climb to 205. Y'all think an hour or more in a cooler? Like I said, I haven't coolered I usually leave it in foil and rest on the counter then pull. My "guests" (aka hubs golf buddies lol) will be here at 3:30. Will it make it??!
I've been wondering if you were still awake. I've never done a brisket, but butts stay hot quite a while toweled in a cooler.

SGH
07-03-2015, 03:07 PM
Mighty fine looking grub:thumb:

Melissaredhead
07-03-2015, 06:17 PM
http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads/image_zps0wucbhtb.jpg (http://s280.photobucket.com/user/melissaredhead/media/Mobile%20Uploads/image_zps0wucbhtb.jpg.html)

My first fatty.

IamMadMan
07-03-2015, 06:18 PM
Looks great....

Melissaredhead
07-03-2015, 06:20 PM
http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads/image_zpsxnnqrgbx.jpg (http://s280.photobucket.com/user/melissaredhead/media/Mobile%20Uploads/image_zpsxnnqrgbx.jpg.html)

First time coolering a butt. I can never go back. It was perfectly soft and sweet. Oh baby.

http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads/image_zpsbasphvfs.jpg (http://s280.photobucket.com/user/melissaredhead/media/Mobile%20Uploads/image_zpsbasphvfs.jpg.html)

Big George's BBQ
07-03-2015, 06:36 PM
You nailed that one Looks fantastic

bbqmogul
07-03-2015, 08:57 PM
Wow that looks great

Jason TQ
07-03-2015, 09:19 PM
Mmmmmmm.....porky goodness!

Longbow63
07-03-2015, 09:36 PM
It really looks Great. I will try the peach injection on my next one.

Melissaredhead
07-03-2015, 10:45 PM
It's the second time using the peach nectar and it really compliments the smokey pork well.
1 can of Goya gave me enough to inject and have some to mop at the end to foil. Simmer with butter and rub. Not too much or it will thicken. Just for a few minutes is all you need.

Gnarlbecue
07-03-2015, 11:09 PM
That looks and sounds awesome!

I've got an 8.5lb butt thawing right now, and I think I'm going to try the peach injection.

Would the peach juice work well as the liquid component to a brine injection?

I was thinking of injecting with some Oakridge brine mix and apple juice. Now I'm going to substitute peach nectar.

Melissaredhead
07-03-2015, 11:23 PM
I can't see why not. I'm not a briner myself so maybe someone else can chime in but I'm not sure how much actual peach notes you'll get by just using it with your salt solution to brine. You may just get sweetness but not a peach taste.
Peach definitely comes through injecting. And just keep cooking temps consistent.
I pulled mine off at 190 and stuck it in a little cooler with towels. Guests were running late. Ended up sitting in there for almost 3 hours. But screaming hot and juicy when I pulled it.

BigBobBQ
07-04-2015, 06:09 AM
That looks like it turned out pretty great.

Little Smoke
07-04-2015, 07:09 AM
Great job ! Will have to give that peach a try myself next time

Bigr314
07-04-2015, 10:08 AM
Fatty and butt look great.Nice job.

93vpmod
07-04-2015, 10:22 AM
Looks like a perfect fatty and the peach nectar sounds very tasty. Awesome cook!