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