- Brine:
- 1 gallon cold water
- 2 cups pure maple syrup
- 1 cup kosher salt
- 1 (2 1/2 pound) pork butt roast
- apple wood chips
- Spray:
- 3/4 cup apple cider vinegar
- 1/4 cup pure maple syrup
- 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.
- Soak wood chips in a bowl of warm water while pork is brining.
- 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.
- 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.
- 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.
04/08/2018
recipepes.com
Maple-Brined and Apple-Smoked Pork Butt, recipe
PT15M
PT1H
5
455 calories
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