Peaches smoked with Brown Sugar and Bourbon

Serves 3-4


  • 6 Large Peaches cut in half and pitted
  • 1 cup Turbinado Sugar (Sugar in the Raw)
  • 1 cup good Bourbon


  1. Put the peach halves on an oiled smoker rack.
  2. Into the pit hole, put some of the brown sugar and some of the bourbon.
  3. Continue until all the peach halves are filled with sugar and bourbon.
  4. Smoke at 93°C (200°F) for 2 hours with Apple Bisquettes.


Recipe compliments of Bradley Smokers