Tennessee’s Best Butt

Be the first to review
READY IN: 8hrs 20mins
Recipe by ratherbeswimmin

In ‘The Complete Southern Cookbook’ by Tammy Allgood

Ingredients Nutrition


  1. In a medium bowl, mix together the brown sugar, onion, garlic, paprika, lemon pepper, chili powder, savory, salt, red pepper flakes, cloves, and nutmeg.
  2. Blend well and rub all over the pork.
  3. Cover and refrigerate 8 hours or overnight.
  4. Prepare the smoker.
  5. Place the pork on a smoker rack over the filled water pan.
  6. Place the apple halves in the water pan.
  7. Cover and smoke 6-8 hours, turning every hour.
  8. After 2 hours, begin basting every hour with the mixture of cider and brandy.
  9. When done, the meat should register 160 degrees in the center.
  10. Let the meat stand, covered, at least 20 minutes before trimming away the bone and excess fat.
  11. Coarsely chop and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a