So plan was to make an amazing peach butter bourbon spiral ham for my colleagues at work…well guess what I could not find any at local grocery. So like any good Marine I decided to improvise and it all began with couple of pork loins.
Then I used caribeque honey heat rub on one loin and Tennessee mojo rub BBQ magic on the other loin. Then I doing wrapped in plastic wrap and allowed to rest for 25 minutes while I set up the primo grill for indirect heat using prime6 charcoal and some peach wood chips. I also used a few other ingredients for this recipe that I am sharing as well.
Glaze comprised of:
1/2 cup peach & prosecco preserve
50 ml Evan Williams peach bourbon
1/4 cup of honey
1/2 stick melted butter
1 tbs dried red pepper flakes
**Whisked together until blended well and then use as glaze once internal temps have reached around 130
1/4 cup of pineapple juice
Once I was able to get the Primo around 250. I placed the pork loin on indirect side above drip pan that contained organge mango juice along with water. Then I allowed to smoke until internal temp reached 130 degrees (about hour and half) then used glaze to cover on all sides and allowed to cook until internal temp reached around 145. I allowed the meat to rest for at least 18-20 minutes before slicing and serving.