Message #460944

[KevinN]

Brother....the difference is amazing, lol. Don't get me wrong...I love pecan....I use pecan on my brisketts, but that peach wood....woooweee!

It gives a sweet finish...I only use it on pork/ribs...etc.

The peach/mango nectar comes in a small can...find it on the isle with the Mexican food/spices/drinks etc. usually. Again...it will help keep the meat from drying out and also adds a sweet finish.

I typically use the Cajun or Texas butter for my injection.