Peach Pork Butt

Directions

1. 1
   Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
2. 2
   In a small bowl, combine the dry rub ingredients.
3. 3
   Mix well and set aside.
4. 4
   In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves.
5. 5
   Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution.
6. 6
   Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
7. 7
   When the heat reaches 250F, place the pork butt on the void side of the cooker, close the lid, and cook over indirect heat for 7 to 10 hours, until the internal temperature of the pork reaches 190F.
8. 8
   Continually monitor the grill temperature and add hot charcoal or wood coals as needed, to maintain the cooker temperature of 250F.
9. 9
   Remove the pork to a cutting board and let it rest for 20 minutes.
10. 10
    In a saucepan, combine the barbecue sauce and chopped peaches and bring to a simmer over medium heat.
11. 11
    Reduce the heat to low and simmer for 10 minutes.
12. 12
    Slice, pull, or chop the cooked meat into bite-size pieces and serve drizzled with the sauce or pass the sauce on the side.
13. 13
    Indirect heat
14. 14
    Hickory, Peach, Pecan