Live cook: 9# Butt with peach injection - Page 2

Melissaredhead · 07-03-2015, 05:20 PM

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

Big George's BBQ · 07-03-2015, 05:36 PM

You nailed that one Looks fantastic

bbqmogul · 07-03-2015, 07:57 PM

Wow that looks great

Jason TQ · 07-03-2015, 08:19 PM

Mmmmmmm.....porky goodness!

Longbow63 · 07-03-2015, 08:36 PM

It really looks Great. I will try the peach injection on my next one.

Melissaredhead · 07-03-2015, 09:45 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, 10:09 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, 10:23 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, 05:09 AM

That looks like it turned out pretty great.

Little Smoke · 07-04-2015, 06:09 AM

Great job ! Will have to give that peach a try myself next time

Bigr314 · 07-04-2015, 09:08 AM

Fatty and butt look great.Nice job.

93vpmod · 07-04-2015, 09:22 AM

Looks like a perfect fatty and the peach nectar sounds very tasty. Awesome cook!

07-03-2015, 05:36 PM	#17
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	You nailed that one Looks fantastic __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

07-03-2015, 08:19 PM	#19
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Mmmmmmm.....porky goodness! __________________ -Jason I didn't choose D-Canoe life..........

07-03-2015, 10:09 PM	#22
Gnarlbecue Take a breath! Join Date: 04-05-14 Location: Ballard, WA Name/Nickname : Dumpster Fire BBQ	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. __________________ Weber 22" OTG with SnS and SS grate. 18" WSM "C", 18" JJG, Various probes, Grill grate, Thermopop, Rusty Chimney, 2 Farkin Bricks

07-03-2015, 10:23 PM	#23
Melissaredhead is One Chatty Farker Join Date: 04-17-15 Location: Keyport, NJ...via Soulard,MO via Missouri farmland	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.
	1 members found this post helpful.

07-04-2015, 05:09 AM	#24
BigBobBQ Babbling Farker Join Date: 07-19-11 Location: Live Oak, Florida	That looks like it turned out pretty great. __________________ Char-Griller Akorn, Webber 22.5 grill, performer, UDS.

07-03-2015, 05:20 PM	#16
Melissaredhead is One Chatty Farker Join Date: 04-17-15 Location: Keyport, NJ...via Soulard,MO via Missouri farmland	First time coolering a butt. I can never go back. It was perfectly soft and sweet. Oh baby.

07-03-2015, 07:57 PM	#18
bbqmogul Knows what a fatty is. Join Date: 09-16-14 Location: Memphis Tn	Wow that looks great

07-03-2015, 08:36 PM	#20
Longbow63 Knows what a fatty is. Join Date: 06-23-15 Location: Belden, Mississippi	It really looks Great. I will try the peach injection on my next one.

07-03-2015, 09:45 PM	#21
Melissaredhead is One Chatty Farker Join Date: 04-17-15 Location: Keyport, NJ...via Soulard,MO via Missouri farmland	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.

07-04-2015, 06:09 AM	#25
Little Smoke Knows what a fatty is. Join Date: 07-02-15 Location: Southern, NJ	Great job ! Will have to give that peach a try myself next time

07-04-2015, 09:08 AM	#26
Bigr314 Babbling Farker Join Date: 11-20-13 Location: Uniontown,Pa	Fatty and butt look great.Nice job. __________________ Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.

07-04-2015, 09:22 AM	#27
93vpmod is Blowin Smoke! Join Date: 02-02-13 Location: Springfield, IL	Looks like a perfect fatty and the peach nectar sounds very tasty. Awesome cook!