Step 1
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.
Step 2
Mix apple cider 1/4 cup apple juice concentrate 2 tablespoons honey Worcestershire sauce and liquid smoke into the large container to make marinade.
Step 3
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.
Step 4
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.
Step 5
Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
Step 6
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.
Step 7
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.
Step 8
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.