Peach Pork Butt

• 1 tablespoon dark brown sugar
• 1 tablespoon turbinado or raw sugar
• 1 tablespoon paprika
• 2 1/4 teaspoons salt
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 3/4 teaspoon chili powder
• 1/4 teaspoon celery salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3/4 cup peach juice (drained from the canned peaches used in the sauce, below)
• 1/4 cup granulated sugar
• 2 tablespoons salt
• 1 tablespoon Worcestershire sauce
• 1 (6- to 8-pound) bone-in pork butt
• 2 cups Memphis-style championship red sauce (page 220)
• 1 can peaches in natural juices, drained (juices reserved) and chopped

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

brown sugar, turbinado, paprika, salt, garlic salt, black pepper, chili powder, celery salt, ground cumin, cayenne pepper, peach juice, granulated sugar, salt, worcestershire sauce, red sauce, peaches

Taken from www.epicurious.com/recipes/food/views/peach-pork-butt-377262 (may not work)