Maple-Brined and Apple-Smoked Pork Butt
This is a great and delicious recipe for the family. Yum!
- 1 gallon cold water
- 2 cups pure maple syrup
- 1 cup kosher salt
- 1 (2 1/2 pound) pork butt roast
- apple wood chips
- ¾ cup apple cider vinegar
- ¼ cup pure maple syrup
- 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.
- 2. Soak wood chips in a bowl of warm water while pork is brining.
- 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.
- 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.
- 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.
serving: 12 servings
calories: 254.4 kcal
carbohydrates: 39.8 g
protein: 10.8 g
saturated fat: 2 g
cholesterol: 34.3 mg
sodium: 7629.1 mg
sugar: 35.2 g