Live cook: 9# Butt with peach injection

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.

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.