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Maple-Brined and Apple-Smoked Pork Butt


"This is a great and delicious recipe for the family. Yum!"
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14 h 55 m servings 254 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 7629 mg
  • 305%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of brine ingredients, contributing to the sodium. The actual amount of brine consumed will vary.

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