Maple-Brined and Apple-Smoked Pork Butt

Maple-brined pork butt is smoked with apple wood chips creating a smoky and sweet version of pork roast.

• Preparation Time: 10 mins
• Cooking Time: 12 hr
• Total Time: 12 hr 10 mins
• Calories: 254 Calories

Ingredients

• ¼ cup pure maple syrup
• 1 cup kosher salt
• 1 gallon cold water
• apple wood chips
• ¾ cup apple cider vinegar
• 2 cups pure maple syrup
• 1 (2 1/2 pound) pork butt roast

Recipe Instructions

Step 1

Combine water, 2 cups maple syrup, and salt in a large pot; stir until brine is evenly combined, about 2 minutes. Add pork butt to brine; refrigerate for 2 hours 45 minutes.

Step 2

Soak wood chips in a bowl of warm water while pork is brining.

Step 3

Drain wood chips and place in the smoker. Place grill rack on top. Remove pork from brine and place on grill rack in smoker, discarding brine.

Step 4

Turn smoker temperature to 280 degrees F (138 degrees C). Combine apple cider vinegar and 1/4 cup maple syrup in a clean spray bottle.

Step 5

Cook pork in the smoker, spraying every 45 minutes with vinegar spray, until internal temperature of pork reaches 195 degrees F (90 degrees C) to 200 degrees F (93 degrees C), about 12 hours. Transfer pork to a cutting board and slice or shred.