Smoky, sweet, and succulent Maple Brined and Apple Smoked Pork Butt

This recipe combines the richness of pork butt with the sweet notes of maple brine and the smoky aroma of apple wood smoke. The result is a tender and juicy dish that will have your taste buds dancing with delight. Perfect for a weekend barbecue or a special gathering with friends and family.

Ingredients

• 1 pork butt, approximately 8-10 pounds
• 1 gallon water
• 1 cup kosher salt
• 1 cup maple syrup
• 1/2 cup brown sugar
• 2 tablespoons whole black peppercorns
• 2 tablespoons whole allspice
• 2 tablespoons whole cloves
• 2-3 apples, sliced
• Apple wood chips

Directions

1. In a large pot, combine water, kosher salt, maple syrup, brown sugar, black peppercorns, allspice, and cloves. Bring to a boil and stir until the salt and sugar are dissolved. Let the brine cool completely.
2. Place the pork butt in a large container or a brining bag. Pour the brine over the pork butt, making sure it is completely submerged. Refrigerate for at least 12 hours or overnight.
3. Prepare your smoker according to manufacturer's instructions and preheat to 225°F. Add apple wood chips for smoking.
4. Remove the pork butt from the brine and pat dry with paper towels. Place apple slices on top of the pork butt.
5. Place the pork butt in the smoker and smoke for 8-10 hours, or until the internal temperature reaches 195°F. Add more apple wood chips as needed to maintain smoke.
6. Once done, remove the pork butt from the smoker and let it rest for at least 30 minutes before slicing and serving. Enjoy the smoky, sweet, and tender flavors of this maple-brined and apple-smoked pork butt.

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