I’m starting with a 9-1/2 pound Boston Butt
I trim around the money muscle because besides cooking dinner, I’ll also be working on competition presentation.
I also trim away the fat cap. I’ll get more bark that way, and I think a pork but has enough intramuscular fat to keep everything moist and tender.
Next, I inject the butt with a 50/50 mixture of Stubbs Pork Marinade and peach nectar.
Then the butt goes into a 2 gallon Ziploc bag and the rest of the marinade gets poured on top. I squeeze out as much air as possible and put it in the refrigerator for about 6 hours.
When it came out of the marinade, I patted it dry with a paper towel and rubbed it with Simply Marvelous Sweet Seduction, which contains dehydrated peach. Then it gets wrapped in plastic and put back into the refrigerator for another 6 hours.
It goes into the cooker (in this case the UDS) running at 275 degrees.
After about 5 hours, the internal temperature was 165.
I brought it inside, poured on 6 ounces of peach nectar and triple wrapped it in foil. Then it went back into the cooker until the internal temperature reached 195. This took about 3 hours more.
When it came off the cooker, I rested it for about 3 hours in the Cambro. It was still too hot to handle when I took it out.
First, I practiced a competition presentation.
Then it was time to eat. I served the pork with scratch made sweet potato biscuits and a coleslaw with corn, black beans and Cajun Seasoning. Enjoy, we sure did!