Smoked Apple Pork Butt

Instructions

• Make dry rub: Combine brown sugar, salt, black pepper, paprika, garlic powder, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon dry rub mixture into a container large enough to fit pork butt. Refrigerate remaining dry rub.
• Make marinade: Pour apple cider, apple juice concentrate, honey, Worcestershire sauce, and liquid smoke into the large container with dry rub; mix well.
• Prepare pork: Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of pork butt. Place pork in the container with remaining marinade. Cover and marinate in the refrigerator, 8 hours to overnight.
• Prepare wood chips: Combine whiskey barrel wood chips, apple wood chips, apple juice concentrate, and water in a large resealable plastic bag. Seal and let soak, about 20 minutes.
• Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
• Remove pork from marinade; rub mustard and honey evenly on top. Coat pork butt heavily with reserved dry rub. Place pork fat-side up on a rack.
• Place the rack in the smoker and 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) for well done, 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
• Place pork butt fat-side up on a serving platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.