Renowned Mr. Brown

Title:
Renowned Mr. Brown

Yield:
1 Servings

Categories:
Rubs,
Pork
(butt,
Shoulder,
Etc.)




Ingredients:





   1/4 c  Ground black pepper


   1/4 c  Paprika


   1/4 c  Turbinado sugar


     2 tb Salt


     2 ts Dry mustard


     1 ts Cayenne


     1    6-8 lb. Boston Pork Butt






 In old Southern slang, "Mr. Brown" in the dark outside part of barbecued


 pork, usually the sholder.


 


 The night before you plan to barbecue, combine the rub ingredients in a


 small bowl. Massage the pork well with about half the rub. Transfer the


 pork to a plastic bag, and refrigerate it overnight.


 


 Before you begin to barbecue, remove the pork from the refrigerator. Pat


 down the butt with another coating of rub. Let the pork sit a room


 temperature for about 45 minutes.


 


 Prepare the smoker for barbecuing, bringing the temperature to 200-220 F.


 


 If you plan to baste the pork, stir any remaining rub into the mop (see


 Southern Sop recipe) ingredients in a saucepan and warm the mixture over


 low heat.


 


 Transfer the pork to the smoker and cook it for about 1 1/2 hours per


 pound, or until the internal temperature reaches 170-180 F. Mop the pork


 about once an hour in a wood-burning pit, or as apporpiate for your style


 smoker.


 


 Remove the pork from the smoker and let ot sit for about 15 minutes, until


 cool enough to handle. Pull off chinks of the meat, amd either shred or


 chop them as you wish. Make sure each serving has some of the darker,


 chewier Mr. Brown along with the lighter interior meat. If you wish, serve


 the pork with Golden Mustard Barbecue Sauce, Carolina Red, or Vaunted


 Vinegar Sauce.


 


 NOTES : Above rub is called Southern Succor Rub.


 


 Recipe by: Smoke & Spice Posted to bbq-digest Digest V97 #024 by Donald R


 Wallace/RCH/NS/MCI on 97