- 6 Large Peaches cut in half and pitted
- 1 cup Turbinado Sugar (Sugar in the Raw)
- 1 cup good Bourbon
- Put the peach halves on an oiled smoker rack.
- Into the pit hole, put some of the brown sugar and some of the bourbon.
- Continue until all the peach halves are filled with sugar and bourbon.
- Smoke at 93°C (200°F) for 2 hours with Apple Bisquettes.
Recipe compliments of Bradley Smokers