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Peachy Pork Butt

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!

20 Responses to “Peachy Pork Butt”

  • Steve:

    That looks good. I did my first backyard comp this past weekend and my pork killed me. We took 2nd in chicken, ribs, and brisket and 6th in pork. Got third overall; but, I can’t help but think if my pork had not scored so low I might have got the big nod.

  • Mr. B.
    1. Again, thank you for the post. Best picture of the pre-cooked money muscle I have seen.

    2. I have never seen a 9.5 lb butt before. About 7 lbs is the biggest I have run across. Is this the size you typically compete with and if so where do you find them?

    3. Surprised to see you wearing latex while trimming the raw meat. Makes tons of sense with cooked meat from a food safety standpoint. Just trying to keep your hands clean or is there something else going on?

    Thanks, David

  • Mister Bob:

    Hi David,

    I always cook 9 to 10 pound butts for competition. I have never had any trouble finding butts that size. I can get them at either of two local supermarkets or my favorite butcher.

    When handling raw meat, I usually wear a glove on one hand and keep the other hand clean for handling a knife or jar of rub (or my camera!)

    -Mister Bob

  • Mark Keibler:

    Hi Mister Bob.
    Firs off,thanks for the awsome pictures and great BBQ recipes. I look forward to checking in each week to see what Q-nique tricks you have next up your sleeve. I’m going to try the peachy pork butt and was wondering what type of wood you used and was the only glaze the peach nectar. I was thinking either peach wood or hickory or a combination of both.What do you think?
    Thanks again. Mark

  • Mister Bob:

    Hi Mark,

    I used Royal Oak lump charcoal and cherry wood chunks for this cook. I prefer cherry for pork because it adds just the right amount of smoke flavor and seems to give the pork the best color. Peach would be good substitute, but hickory might be just a little too strong for my taste. The glaze is my competition recipe with some extra peach nectar added for this cook. My competition glaze recipe is not yet available for publication, but Blues Hog Original would substitute nicely. You could also add some honey or agave nectar to your favorite sauce. Good luck and smoke on!

    -Mister Bob

  • js-tx:

    Wow looks great! Thanks for posting. I picked up some of Stubbs Pork marinade after I noticed it on one of Tuffy Stones spreadsheet that was shown on Pitmasters! I have yet to try it, does it add a strong flavor when you inject with it?

  • Mister Bob:

    I wouldn’t call it a strong flavor at all, but I think it does improve the flavor in the finished product.

  • Steve Swanson:

    I found some peach nectar in the Ethnic section of my local grocer. Does what you used come in a 12 oz soda type can or should I be looking for something else?

  • Mister Bob:

    I buy mine in a health food store in 16oz bottles, but I’m sure the canned variety will be just fine.
    Mister Bob

  • Alex:

    everything about this sounds delicious…and from the pictures every about it looked delish! Thanks for sharing :)

  • Mistah B — HOW do you make dem dere SWEET POTATO BISKETS??!! oh yeah, the pork also looks good ;-)

  • Mister Bob:

    GranPappy, it’s Paula Deen’s recipe:

    3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
    1/3 to 1/2 cup whole milk, as needed
    1 1/2 cups all-purpose flour, plus more for dusting
    2 tablespoons sugar
    1 tablespoon baking powder
    1 teaspoon salt
    6 tablespoons cold unsalted butter, cut into small bits

    Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).

    In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.

    In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.

    Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.

    Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve these fluffy biscuits warm or at room temperature.

  • Smokin' CA:

    Hey Mister Bob, great looking pork! Been competing in California and have been getting my BUTT kicked in pork. Looking to revamp my pork program. Would this be a worthy mix for competition? If so, do you cook your butts to 195 at the money muscle? Any help would be appreciated.

  • Mister Bob:

    Hey Smokin’ CA, I think it’s an excellent competition recipe, and sometimes the judges agree with me too! I’ve had a few top tens with it, but admittedly, no firsts. I do cook my butts to 195 in the money muscle, just make sure you have a very sharp knife to slice it because it will be very tender at that temp. I turn in three types of pork in the box: sliced money muscle, chunks with plenty of bark and some pulled pork as well. Fill the box up, give everything a light and thin coating of sauce, and the rest is in the judges hands. Good luck, smoke on!

  • Jay:

    How would you think the Stubbs pork marrinaids do for injections? I seen this and may add some Butchers Pork injection powder. What do you think?
    Also when you glaze do you put it back on the smoker to set the sauce or straight in the box for turn ins?

  • Mister Bob:

    In fact I have injected Stubbs and liked the results, though I haven’t tried mixing it with Butchers injection. It sounds like a great idea, I might try it myself.
    When I open the foil at the end of the cook, I glaze the butt while it cools down a little bit. Then I close the foil back up and put it in the Cambro to rest. I touch up the glaze as it goes into the box.

  • Jay:

    Bob I was wondering what you think about this;
    Well I LOVE your ribs and how they glaze up and was wondering how that would be on pulled pork. I was thinking use your peachy pork injection then wrap with your rib glaze or the basic Johnny Trigg glaze (brown sugar, butter and tiger sauce).
    Before I do 3 butts this weekend to feed a party of 50 I would be grateful to hear your opion 1st?

  • Mister Bob:

    Jay, I’ve done exactly that and it worked out very well. Make sure the guests see those beautiful butts before you pull them!

  • Jay:

    Bob back on the subject of the butts from my last Q. I am cooking on a Backwoods Smoker, would it be best if I just foil as asked in the above question OR would the butts glaze up nicer in a foil pan and foil over top of it as in another post of yours I seen.
    so my question is with my smoker which way would my bark turn out nicer?
    foil pan and foil on top OR just foil the butts up tight?

    You the man Bob!!! Thanks for your fast advice!!!

  • Mister Bob:

    Jay, when I’m looking for really nice presentation, I use the pan method. I also uncover the butt, and hit it with some more glaze for a few minutes at the end for a really nice shine.