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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.
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2
In a small bowl, combine the dry rub ingredients.
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3
Mix well and set aside.
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4
In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves.
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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.
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6
Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
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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.
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8
Continually monitor the grill temperature and add hot charcoal or wood coals as needed, to maintain the cooker temperature of 250F.
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9
Remove the pork to a cutting board and let it rest for 20 minutes.
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10
In a saucepan, combine the barbecue sauce and chopped peaches and bring to a simmer over medium heat.
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11
Reduce the heat to low and simmer for 10 minutes.
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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.
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13
Indirect heat
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14
Hickory, Peach, Pecan
