Tennessee’s Best Butt

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READY IN: 8hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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