Peach Butt Time Again - pic heavy

Set the alarm last night, (after a couple, well ok, a few, alright I had several, I got issues ok?) for 0300. I got up at 0400. (I am lazy and drink too much ok?)
I went to the fridge, pulled out the pork butt from a brine of molasses, pickling salt and water, which had been immersed for 32 hours.That is the best I could do with my iPhone camera at an early hour. (Ok, I know, lousy photographer, lazy and drinks too much)
I have found, during the prep for this cook, it is wise to use some rubber gloves and have a roll of paper towels ready. You will need them. It is a mess, but well worth it.
You need them because after patting the butt dry, I slather a layer of mustard over the entire surface area of the butt, and it is messy.It keeps your hands from getting really messy. I use a healthy dose of plain French's mustard, you can use olive oil, I choose mustard because, well it is cheap. (I know, lazy, cheap, drinks too much, messy and a lousy photographer) you will not taste it, its only purpose is to hold the rub in place. I use Ron's Rub. It is a really good rub. I make my own from garlic, onion, coarse black pepper, brown sugar, smoked paprika, cayenne pepper, chili pepper, and coarse sea salt. I make it because I don't like to spend too much money, however owning a $"Big Green"$ Egg, my destiny has been determined. I just try to round the edges down so it won't cut too deep in the bank account. (ok, I am broke, cheap, lazy, drink too much, messy and a lousy photographer)
After putting the rub on, it is time for a healthy layer of peach preserves.
I used Smuckers. If you are fortunate enough to have home made preserves use that. This really gets sloppy. You have to slather it on. I use a spoon to dose it out of the jar, and smear it with my gloves over the entire surface. I  use about one full jar. Some will slide off, and that's ok, just slap it back on mixed with any of the rub that is laying around with it.
Now you are ready to put that bad boy on the BGE at 225F to an internal temp of around 203F. It will take a while.
I use the place setter, legs up, foiled and I place a modified foil aluminum pan under the cooking grid to catch all the stuff that falls, drips, leaks, off and out of the Peach covered, with a really good rub, held on by cheap mustard, after brining for 32 hours. I smoke with chunks of pecan and peach mixed in with a whole lot of lump.
I got this light for free when I attended a conference for work. It is LED, battery operated and designed with a hook that works any angle you can imagine and also works as a stand. It is very cool perfect light for the food and surface, it also has a flashlight function on the bottom.
I also use a lantern, because, well I like extra light when setting up everything in the dark. I drop stuff. A lot. Being almost blind, I need all the help I can get. (Ok I know, old, clumsy, nearly blind, bad photographer, broke, messy, cheap, lazy and I drink too much, .....My Beautiful Wife got a real winner here folks, I totally out kicked my coverage marrying her) but hey, everyone thinks I am a great cook after eating this. We will just keep the other stuff a secret if you don't mind.