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Look at my Peachy Butt

post #1 of 33
Thread Starter 
Awe the beauty of working from home is at it again. Wanted to share with y'all my boston butt I'm cooking today.




Rubbed it down yesterday with a basic recipe I found in a cook book. Seemed to have more salt in it than what I'm use to so we shall see what happens.

My wife and I are celebrating our first summer as Georgians. So I went with a smoke to incorporate peach. Peach wood and injected it with peach nectar. I'll also spray it down during the smoke it's peach nectar. Left the butt in a pan to capture all the juices. First time using a pan in the smoker so any suggestions on how to manage the smoke with a pan are welcome.



Heated MES to 250 and threw it in. Also bought some turkey tenderloins to smoke for lunch.


Edited by caleb - 6/21/13 at 7:55am
post #2 of 33
im in for this one...interesting choice of injection. seems like you didnt really want a pork butt..seems like you more or less wanted to eat a peach...hahahaha! j/k!! will be stickin around for more view...
post #3 of 33
That should be interesting. Definitely wanna know how this turns out.
post #4 of 33

Looking good so far...keep that qview coming!

 

Red

post #5 of 33
Thread Starter 
Quote:
Originally Posted by TurnandBurn View Post

im in for this one...interesting choice of injection. seems like you didnt really want a pork butt..seems like you more or less wanted to eat a peach...hahahaha! j/k!! will be stickin around for more view...

Very true! I change the thread title because of your post. Hahaha
post #6 of 33
Thread Starter 
Couple hours in. Lookin good! Sprays it down with some peach nectar.



The turkey tenders are coming along nicely. At about 163 right now. Will pull at 165.
post #7 of 33

Good start! Keep it up

post #8 of 33
Quote:
Originally Posted by caleb View Post


Very true! I change the thread title because of your post. Hahaha

 

i noticed....lol very nice and very fitting.
post #9 of 33

peach sounds interesting..i've wanted to try using pineapple juice on one...let us know how it turns out

post #10 of 33
Thread Starter 
3 hours in.

post #11 of 33

Looking great so far!  Keep that q-view coming!

 

Kat

post #12 of 33
Thread Starter 
Two questions. 1. Should I foil this thing at 160 or just let it ride. 2. What is the best thing to do with the juices in the pan? (Thinking about drinking them because it smells so peachy! Haha jk)
post #13 of 33
foiling is entirely up to you. i leave mine open the whole time. if the juices arent burnt save that...and use it for when you pull it or whatever you plan on doing with it.
post #14 of 33

Lookin very good.

post #15 of 33

I can't wait to hear how it turns out!! The peach sounds like it would be really yummy. I usually foil pork butt to help with tenderness and getting through the stall. But you'll get better bark if you don't. 

 

Keep us updated! 

post #16 of 33
Thread Starter 
Still waiting. I haven't forgot to put it on here. Taking longer than I thought so I'm just being patient and waiting it out. I opened and sprayed it down every 2 hours so I think that affected the time.

I'll keep ya posted.
post #17 of 33

Could you make a sauce with any juices left, I think I can smell them peaches:)

post #18 of 33
Thread Starter 
Here's what it is.





The juices were amazing. Great pulled pork. Not to sweet at all. Has a strong flavor from the rub and then balanced out with the sweetness from the peach nectar. Supper good! Best butt I have done so far.
post #19 of 33

Looks so fine!  drool.gif

post #20 of 33
That's what I'm talkin about! 👍
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