Tennessee’s Best Butt

In ‘The Complete Southern Cookbook’ by Tammy Allgood

• Ready In: 8 hrs 20 mins
• Serves: 8

Ingredients

• 5  tablespoons brown sugar
• 1⁄4 cup  minced onion
• 3  garlic cloves, minced
• 2  tablespoons paprika
• 2  tablespoons lemon pepper
• 1  tablespoon chili powder
• 1  tablespoon summer savory
• 2  teaspoons seasoning salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground nutmeg
• 1 (6 lb)  pork butt, trimmed
• 1  golden delicious apple, cored and cut in half (or Granny Smith apple)
• 3  cups apple cider
• 1⁄2 cup apple brandy

Directions

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.