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Smoked Apple Pork Butt
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Prep Time:
30 minutes
Cook Time:
240 minutes
Total Time:
790 minutes
Juicy pork butt marinated in apple juice, coated with mustard and sweet rub, then smoked to perfection.
Ingredients:
  • 1.5 cups brown sugar
  • 0.5 cup kosher salt
  • 0.33333334326744 cup ground black pepper
  • 0.25 cup ground paprika
  • 0.25 cup garlic powder
  • 0.25 cup Italian seasoning
  • 2 tablespoons onion powder
  • 2 tablespoons chili powder
  • 2 tablespoons cayenne pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dried sage
  • 0.5 cup apple cider
  • 0.25 cup apple juice concentrate
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 3 drops liquid smoke flavoring
  • 7 pounds bone-in pork butt
  • 0.5 cup yellow mustard
  • 1 tablespoon honey
  • 1 cup whiskey barrel wood chips (such as Jack Daniel's®)
  • 0.5 cup apple wood chips
  • 0.5 cup apple juice concentrate
  • 0.5 cup water
Instructions:
  • Prepare the delectable dry rub by mixing brown sugar, salt, black pepper, paprika, garlic powder, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Set aside 1 tablespoon of the dry rub and refrigerate the rest for later use.
  • Prepare the marinade by combining apple cider, apple juice concentrate, honey, Worcestershire sauce, and liquid smoke with the dry rub in a large container; mix thoroughly.
  • Score the top of the pork butt in a checkerboard pattern. Inject marinade into the bottom, sides, and top of the pork butt. Place the pork in a container with the remaining marinade, cover, and refrigerate for 8 hours to overnight.
  • Infuse wood chips: Mix whiskey barrel wood chips, apple wood chips, apple juice concentrate, and water in a large resealable plastic bag. Seal and allow to soak for approximately 20 minutes.
  • Preheat your electric smoker to 225°F (110°C) and fill the smoker box with wood chips based on the manufacturer's guidelines.
  • Take the marinated pork out; spread evenly with mustard and honey. Cover the pork butt generously with the dry rub. Position the pork with the fat side facing up on a rack.
  • Position the rack in the smoker and cook for 4 to 6 hours until the center reaches 160°F (71°C) for medium or 170°F (77°C) for well done. Remember to toss in more soaked wood chips at the halfway mark.
  • Place the pork butt, fat-side up, on a serving platter. Cover with aluminum foil and allow to rest for 20 minutes, flipping halfway through.

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