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1
4 cups wood chips, soaked in water for 1 hour
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2
Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips.
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3
Place 1 cup of water in metal drip pan on opposite side.
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4
Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with dry rub.
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5
Place the pork on the grill, directly over the drip pan and cook.
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6
Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
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7
After 6 hours, spray the pork with cider mop every half hour.
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8
Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes.
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9
To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
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10
What to drink: American Lager Beer
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11
Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
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12
Place all ingredients into a blender and puree.
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13
Remove to an airtight container and store in the refrigerator until needed.
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14
Combine all ingredients in a medium bowl.
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15
Mix well and store in an air tight container for later use.
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16
Combine all ingredients in a medium bowl.
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17
Mix well to combine and store in the refrigerator until needed.
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18
Heat the oil in a saucepan set over medium heat.
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19
Add the bacon and cook until browned and crispy, about 4 minutes.
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20
Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves.
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21
Cook for about 5 minutes, stirring constantly.
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22
Add the sugar and water and then bring to a simmer.
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23
Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes.
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24
Remove the pan from the heat and season with the vinegar.
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25
Remove the bacon with a spider and discard.
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26
Puree the mixture with a hand blender and then cool and reserve for later use.
