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Renowned Mr. Brown Pork Butt
Ingredients:
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoon salt
2 teaspoons dry mustard
1 teaspoon cayenne
1 6-8 lb. Boston Pork Butt
Instructions:
In old Southern slang, "Mr. Brown" in the dark outside part of barbecued
pork, usually the shoulder. 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 170-180F.
Mop the pork about once an hour in a wood-burning pit, or as appropriate
for your style smoker. Remove the pork from the smoker and let it
sit for about 15 minutes, until cool enough to handle. Pull off chinks
of the meat, and 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. Editor:
the recipes for the Carolina Red, and Vaunted Vinegar Sauce are included
in this recipe archive. |
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