Ingredients
1 6-8 lb. Boston Pork Butt
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Preparation
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 at room temperature for about 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200-220 F, and keep a close eye on the temperature guage to make sure that the meat is cooked at a consistent temperature throughout cooking.
If you plan to baste the pork, stir any remaining rub into your mop 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 appropriate 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, 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.
1 6-8 lb. Boston Pork Butt
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Preparation
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 at room temperature for about 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200-220 F, and keep a close eye on the temperature guage to make sure that the meat is cooked at a consistent temperature throughout cooking.
If you plan to baste the pork, stir any remaining rub into your mop 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 appropriate 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, 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.
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