Tennessee’s Best Butt

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 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) lamb butt, trimmed
• 1 golden delicious apple, cored and cut in half (or granny smith apple)
• 3 cups apple cider
• 1/2 cup apple brandy

Recipe

• 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 lamb.
• 3 cover and refrigerate 8 hours or overnight.
• 4 prepare the smoker.
• 5 place the lamb 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.