Smoked Apple Pork Butt

Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.

• Preparation Time: 30 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 30 mins
• Calories: 411 Calories

Ingredients

• 2 tablespoons honey
• 1 tablespoon honey
• 2 tablespoons onion powder
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 1 tablespoon ground cumin
• 1 teaspoon dried sage
• 2 tablespoons cayenne pepper
• 3 drops liquid smoke flavoring
• 7 pounds bone-in pork butt
• 1.5 cups brown sugar
• 0.5 cup water
• 0.5 cup kosher salt
• 0.25 cup garlic powder
• 0.25 cup Italian seasoning
• 0.5 cup apple cider
• 0.5 cup yellow mustard
• 0.33333334326744 cup ground black pepper
• 0.25 cup ground paprika
• 0.25 cup apple juice concentrate
• 1 cup whiskey barrel wood chips (such as Jack Daniel's®)
• 0.5 cup apple wood chips
• 0.5 cup apple juice concentrate

Recipe Instructions

Step 1

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.

Step 2

Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.