Smoked Apple Pork Butt

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Description

Family favorite. Leftovers can be used for sandwiches as-is or in BBQ. Excellent hot or cold.

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

Instructions

  1. Combine brown sugar
  2. salt
  3. pepper
  4. paprika
  5. garlic
  6. Italian seasoning
  7. onion powder
  8. chili powder
  9. cayenne pepper
  10. cumin
  11. 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.
  12. Mix apple cider
  13. 1/4 cup apple juice concentrate
  14. 2 tablespoons honey
  15. Worcestershire sauce
  16. and liquid smoke into the large container to make marinade.
  17. Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom
  18. sides
  19. and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator
  20. 8 hours to overnight.
  21. Combine whiskey barrel wood chips
  22. apple wood chips
  23. 1/2 cup apple juice concentrate
  24. and water in a large resealable bag. Seal and let soak
  25. about 20 minutes.
  26. Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer’s instructions.
  27. 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.
  28. 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)
  29. 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
  30. Place pork butt fat-side up on a large platter. Cover with aluminum foil and let rest for 20 minutes
  31. turning over halfway through resting time.

Prep Time: 30 mins

Cook Time: 4 hrs

Total Time: 13 hrs 10 mins

Servings: 14

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