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Whiskey Apple Smoked Pork

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Whiskey Apple Smoked Pork

This year for Christmas, Nick had an unexpected request.  He wanted a smoker.  I know, that doesn’t sound odd, but Hubby is not one for cooking.  Period.  Not that he’s a bad cook, he just doesn’t do it.

So if he wants something that is going to encourage cooking, he’s getting it!  We decided on the Dyna-Glo Offset Charcoal Smoker and Nick was really pleased with it!

For New Years we had to give it a try, and he wanted to do pork sandwiches.  I left it all up to him and the guys, and it turned out pretty amazing!  (I really could get used to this, hubby cooking thing!)

They started off with the recipe for Tyler Florence’s Barbeque Pulled Pork (the link to his recipe can be found at the bottom), adjusted it for the smoker and tweaked it a bit to put a little twist on it.

To smoke the meat they used lump charcoal, apple wood chunks (not chips), a dry rub and apples soaked in whiskey.  Nick recommends soaking the wood chunks in water before smoking, because we went through a lot of them dry.

We were having a party of about 10 people and chose to smoke a 9 lb pork butt, and there was plenty! Everyone was able to take leftovers home and they were pretty excited about that!

Pin Me For Later!We love our smoker! This is by far the best pulled pork I've had, and the Carolina Barbecue Sauce is amazing!

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Smoking The Meat!

After getting the temp of the smoker to about 240°F, Nick coated the meat in a dry rub made up of paprika, garlic powder, brown sugar, dry mustard and sea salt.  The exact measurements are in the recipe below.  After coating it in the rub, they topped it off with apple wedges soaked in whiskey, because who wouldn’t, right??

The temp of the meat needs to reach 160ºF, so the pork was smoked for 9 hours.  An hour per pound should get you to the right temp.  Throughout the smoking process, apple wood chunks were added to the coals as needed.

There was a debate about whether or not to add a water tray to the smoker, for moisture, but they decided that dry smoking would work best and I’m so glad that they did!  The dry smoking gave the pork butt a nice crust that sealed in all the juices, and there were a lot!!

The guys then removed the meat from the smoker, wrapped it in tin foil and a towel, and placed it in a cooler to let rest while they started up the Carolina Barbecue Sauce!

Make The Sauce!

In a saucepan, over medium heat they mixed apple cider vinegar, yellow mustard, ketchup, brown sugar, garlic, cayenne, salt and pepper.  (Again, measurements in the recipe below.)

When this mixture was well incorporated, they turned back to the meat and shredded it up, saving about 3 tablespoons of the juices to add to the sauce.  After adding them, they let this simmer together for another ten minutes and it was perfect!

For the perfect sandwich, we topped the meat with my Garden Fresh Coleslaw and the Carolina Barbecue Sauce and we were in heaven!

Yum
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Looking for a quick snack in the smoker??  Try Bacon Wrapped Stuffed Peppers!

Whiskey Apple Smoked Pork

Whiskey Apple Smoked Pork

Ingredients

Pork

  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Dry Mustard
  • 3 Tablespoon Paprika
  • 3 Tablespoon Sea Salt
  • 1 Cup Whiskey
  • 1 Apple cut into wedges
  • 9 lb pork butt

Carolina Barbecue Sauce

  • 1 1/2 Cup Apple Cider Vinegar
  • 1 Cup Yellow Mustard
  • 1/2 Cup Ketchup
  • 1/3 Cup Packed Brown Sugar
  • 2 Garlic Cloves, crushed
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Cayenne
  • 1/2 Teaspoon Ground Black Pepper
  • 3 Tablespoon Pork Juices

Instructions

  1. After getting the temp of the smoker to about 240°F, Nick coated the meat in a dry rub made up of paprika, garlic powder, brown sugar, dry mustard and sea salt. The exact measurements are in the recipe below. 
  2. After coating it in the rub, they topped it off with apple wedges soaked in whiskey, because who wouldn't, right??
  3. The temp of the meat needs to reach 160ºF, so the pork was smoked for 9 hours. An hour per pound should get you to the right temp. 
  4. Throughout the smoking process, apple wood chunks were added to the coals as needed.
  5. There was a debate about whether or not to add a water tray to the smoker, for moisture, but they decided that dry smoking would work best and I'm so glad that they did! The dry smoking gave the pork butt a nice crust that sealed in all the juices, and there were a lot!!
  6. The guys then removed the meat from the smoker, wrapped it in tin foil and a towel, and placed it in a cooler to let rest while they started up the Carolina Barbecue Sauce!
  7. In a saucepan, over medium heat they mixed apple cider vinegar, yellow mustard, ketchup, brown sugar, garlic, cayenne, salt and pepper. (Again, measurements in the recipe below.)
  8. When this mixture was well incorporated, they turned back to the meat and shredded it up, saving about 3 tablespoons of the juices to add to the sauce. 
  9. After adding them, they let this simmer together for another ten minutes and it was perfect!
  10. For the perfect sandwich, we topped the meat with my Garden Fresh Coleslaw and the Carolina Barbecue Sauce and we were in heaven!

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 Tyler Florence Barbecue Pork Shoulder

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