Heat smoker to 225F using your favorite heat source.
While the barbecue is coming up to temp, season bone-in pork chops with salt pepper and granulated garlic. When the smoker is ready, cook pork chops until 145-155F.
While the pork chops are cooking, in a skillet melt butter, add bourbon and let cook down. Stir in peach preserves, canned peaches, coarse grain mustard and sriracha, bring it to a boil, then reduce to a simmer on low heat, let simmer for about 15-20 minutes.
When the pork chops are about 15 minutes or so from coming off (about 120F) give a light coat with the peach glaze and let set. Once your pork chops read between 145-155F they’re ready to pull.
Let rest for about 5 minutes, then top with some more peach glaze and serve!