I’ve cooked countless variations of smoked pork butts on pellet grill setups, but this one? It’s something different.
Imagine the rich smokiness of hardwood pellets infused with a bourbon-peach glaze that caramelizes into sticky-sweet perfection.
This recipe was born during a summer BBQ where I accidentally spilled peach preserves into the brine – and the result? Game-changer.
You’re about to level up your next backyard feast with a smoked pork butt that feels gourmet, but still honors old-school BBQ roots.
Why Peach + Bourbon Works Like Magic
Sweet. Smoky. Slightly boozy. It’s the flavor trifecta that nobody sees coming.
The peaches bring bright acidity that lifts the fatty richness of the pork. Bourbon, with its oaky vanilla undertones, deepens the smoke ring’s bite. And when reduced into a lacquer-like glaze – it’s literally irresistible.
What You’ll Need To Make Bourbon Peach Smoked Pork Butts on Pellet Grill (And Why It Matters)
For the pork butt:
- 1 bone-in pork shoulder (~8 lbs)
- 1 tbsp yellow mustard (binder)
- 3 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp kosher salt
- 1 tsp ground cumin
- 1 tsp black pepper
- ½ tsp cayenne (optional for heat)
For the peach bourbon mop:
- ¾ cup peach preserves
- ⅓ cup bourbon
- 2 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- Pinch of chili flakes
Why use mustard? It helps the rub stick – and no, it won’t taste like hot dogs. Think of it as glue that disappears under smoke.
Prepping the Pork Butt (Marination + Rub)
Start by patting the pork shoulder dry. Moisture on the surface ruins bark formation. Slather it with mustard and press the dry rub into every nook.
Be generous – this isn’t the time to be shy.
I wrap mine in cling film and refrigerate it overnight. That wait? Worth it. The dry brine penetrates the meat and deepens the flavor profile dramatically.
Setting Up the Pellet Grill
Time to talk gear. I use a Traeger Pro Series 780, but any reliable pellet smoker will do.
Set it to 225°F with hickory or applewood pellets.
The low-and-slow method is non-negotiable here. We’re talking indirect heat, which ensures even cooking and maximizes that juicy interior.
Insert your meat probe in the thickest part – not touching the bone. Temperature control is key here, Master the heat, and you’ve got the magic.
Smoke, Wrap, Mop, Repeat
Here’s the rhythm I follow:
Hours 0–3:
Let the pork butt smoke untouched. This is where the crust (aka bark) begins to form.
Hour 3:
Begin mopping every 45 minutes with the peach bourbon glaze. Use a silicone brush and don’t soak it – just gloss it lightly.
Hour 6 – 8:
Once the internal temp hits 160°F, wrap tightly in butcher paper or foil. Continue cooking until the internal temp reaches 203°F. That’s the magic number for perfect shredding.
Rest Like You Mean It
Once it hits 203°F, do not cut immediately. Wrap it in a towel and let it rest in a cooler (without ice) for at least 1 hour.
Resting redistributes the juices, so each bite is laced with smoky moisture.
Unwrapping it later feels like opening a gift. And the aroma? Pure euphoria.
The Pull & The Plating
Pull it apart using heat-resistant gloves or meat claws.
The bark should flake off into chunks, and the inside should shred like butter. Mix in the leftover peach glaze or drizzle it over the top before serving.
Balance the smoky richness with jalapeño cornbread, fire-kissed peaches, or a snappy slaw bursting with pickled onion bite.
What Makes This Recipe Stand Out
Most smoked pork butts taste similar after a while. But with this twist? You’ll be fielding requests for your “secret sauce.” The peach preserves caramelize slowly over hours, forming a candied crust.
Bourbon adds depth without making it boozy. And the slow mop technique infuses flavor throughout, not just on the surface.
It’s not your basic BBQ. It’s Southern elegance meets pitmaster boldness.
Final Thoughts
Here’s what I’ve learned after years of grilling: Flavor sticks when there’s a story. This peach bourbon smoked pork butt isn’t just another recipe – it’s a memory-maker.
You’ll smell the peach smoke hours later on your clothes. You’ll hear your kid say “that was the best pork ever” with sticky fingers and a full belly.
Want to take it even further? Try cold-smoking the peach preserves next time before adding them to the glaze. It adds a wild, almost floral depth that lingers in the back of the throat – totally unexpected.
And remember: it’s not about cooking pork. It’s about creating something unforgettable, one smoky hour at a time.
