The Renowned Mr. Brown (Smoke & Spice Cookbook)

September 05, 2011

6 to 8 pound Boston butt Southern Succor Rub ¼ cup ground black pepper ¼ cup paprika ¼ cup turbinado sugar 2 Tablespoons salt 2 teaspoons dry mustard 1 teaspoon cayenne Southern Sop (optional) Remaining Southern Succor Rub 2 cups cider vinegar 1 cup water 3 Tablespoons ground black pepper 2 Tablespoons salt 1 Tablespoon Worcestershire sauce 1 Tablespoon paprika 1 Tablespoon cayenne The night before you plan to barbecue combine the rub ingredients in a small bowl. Massage the pork well with about half of 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 your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F. If you plan to baste the pork, stir any remaining rub together with the mop ingredients in a saucepan and warm the mixture over low heat. Transfer the pork to the Hasty-Bake and cook it for about 1 ½ hours per pound, or until the internal temperature reaches 170 to 180°F. Mop the pork about once an hour. Remove the pork from the grill and let it sit for about 15 minutes, until cool enough to handle. Pull off chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown (the outside part of the butt) along with the lighter interior meat. For a real Southern treat, top your pulled pork sandwich with slaw and vinegar sauce, squishing the bun together so that the meat juices and sauce mingle: