Smoked Apple Pork Butt recipe
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Ingredients
- 1 ½ cups brown sugar ½ cup kosher salt ⅓ cup ground black pepper ¼ cup ground paprika ¼ cup garlic powder ¼ cup Italian seasoning 2 tablespoons onion powder 2 tablespoons chili powder 2 tablespoons cayenne pepper 1 tablespoon ground cumin 1 teaspoon dried sage ½ cup apple cider ¼ cup apple juice concentrate 2 tablespoons honey 2 tablespoons Worcestershire sauce 3 drops liquid smoke flavoring 7 pounds bone-in pork butt ½ cup yellow mustard 1 tablespoon honey 1 cup whiskey barrel wood chips (such as Jack Daniel's®) ½ cup apple wood chips ½ cup apple juice concentrate ½ cup water
Nutrition Info
- 410.9 caloriescarbohydrate: 42.5 gcholesterol: 82.3 mgfat: 15.1 gfiber: 3.2 gprotein: 27.9 gsaturatedFat: 4.9 gservingSize: -sodium: 3460.2 mgsugar: 35.2 gtransFat: : -unsaturatedFat: : -
Directions Smoked Apple Pork Butt
Directions
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Combine brown sugar, salt, pepper, paprika, garlic, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon of the dry rub mixture into a large container that will fit the pork butt. Refrigerate remaining dry rub.
Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade.
Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator, 8 hours to overnight.
Combine whiskey barrel wood chips, apple wood chips, 1/2 cup apple juice concentrate, and water in a large resealable bag. Seal and let soak, about 20 minutes.
Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
Remove pork from marinade, rub mustard and 1 tablespoon honey evenly on top. Coat pork butt heavily with dry rub. Place fat-side up on a rack.
Place the rack in the smoker, cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C), 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
Place pork butt fat-side up on a large platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.