APPLE WOOD SMOKING CHIPS RECIPES

Steps:

• Combine brown sugar, salt, pepper, paprika, garlic, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon of the dry rub mixture into a large container that will fit the pork butt. Refrigerate remaining dry rub.
• Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade.
• Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator, 8 hours to overnight.
• Combine whiskey barrel wood chips, apple wood chips, 1/2 cup apple juice concentrate, and water in a large resealable bag. Seal and let soak, about 20 minutes.
• Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
• Remove pork from marinade; rub mustard and 1 tablespoon honey evenly on top. Coat pork butt heavily with dry rub. Place fat-side up on a rack.
• Place the rack in the smoker; cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C), 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
• Place pork butt fat-side up on a large platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.

Steps:

• Prepare the grill for indirect cooking over medium-low heat (250° to 350°F).
• With a sharp knife score the fat of the ham in a crisscross pattern. Stud the fat layer with the cloves, using some of the cloves to secure the bay leaves in place.
• Drain the wood chips. Add a handful of the chips to the coals or add them to the smoker box of a gas grill and close the lid. When smoke appears, grill the ham, fat side up, over indirect medium-low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the ham registers 165°F, 1 1/2 to 2 hours. Remove from the grill and let rest for 5 to 10 minutes before slicing and serving.