Smoked Bone-In Pork Butt with Apples
Total time
Author: Erryn Barkett
Serves: 20
- 2 Bone-In Pork Butts
- BRINE: salt, brown sugar, apple cider vinegar
- DRY RUB: mustard, local honey, rosemary, garlic
- Lemon
- apples
- WOOD: apple wood is great
- SPRITZ: soy sauce and Worcestershire in a spray bottle.
- Thaw to room temperature 1 day before cooking.
- Brine on the morning of cooking for 6 hours in a salt, brown sugar, apple cider vinegar brine.
- Remove from Brine.
- Cover pork in the DRY RUB - mustard, local honey, rosemary, garlic.
- Crumble more brown sugar on top.
- Squeeze sliced lemons on the pork
- Place apple slices on top.
- Put pork in oven for 45 minutes at 250.
- Start smoker cooker, use apple wood. Get temperature to 250-300 degrees.
- Put the pork on the grill for 4-5 hours at 250 degrees.
- Spritz the meat with soy sauce and Worcestershire spray
- Cover the meat with foil and put pan in back of Lang smoker for another 45 minutes.
- Check the temperature of the meat, when ready take off of the smoker and let it rest for 20 minutes.
- Slice and serve and give all the credit to the Lang Smoker!
Recipe by Lang BBQ Smokers Recipe Blog at https://www.langbbqsmokers.com/blog/smoked-bone-in-pork-butt-with-apples/
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