Did you know that you can create some amazing, competition-style pulled pork on your very own Char-Broil® TRU-Infrared™ gas grill? Well, you can! Now, while most BBQ competitions don't allow the use of gas grills, that doesn't mean that you can’t create an award-winning masterpiece for your backyard crew.
Make the Peach Nectar Marinade. Mix all ingredients thoroughly by whisking in a bowl. Set aside in fridge for a minimum 4 hours or overnight prior to injecting pork.
Trim the butt of excess fat from the top of the meat. Make sure to leave the bottom fat cap intact.
Rub each pork butt with 1 cup Chicken & Pork Rub. Rest the pork in the fridge for a minimum of 4 hours. Overnight is best.
Make 4 wood chip packets. Lay one sheet of foil down. Add approximately 1 cup of wood chips. Close the packet tightly to form a flat package. Poke holes in the top of the packet to allow the smoke to come out.
Create an indirect cooking zone by only lighting one burner of your gas grill. Place the pork butts fat side down on the indirect zone. It can come right from the fridge. The temperature of the grill should be approximately 225 to 250 degrees Fahrenheit.
Check your pork ever ½ hour. If the surface is dry then spritz with your unsweetened apple juice spray. Replace your smoker packet every hour.
When the pork butts reach 165 to 175 degrees Fahrenheit, approximately four hours, it is time to wrap. Place each pork butt in a ½ size disposable pan.
Pour 1 cup of apple juice and 1 cup of brown sugar over each pork butt and wrap with heavy duty foil sealing it tightly.
Return to the grill (indirect) or oven at 300 degrees Fahrenheit until the internal temperature of the pork reaches 200 degrees Fahrenheit. You should be able to pull the bones out easily.
Turn off the grill and rest for 1/2 hour covered.