The Renowned Mr. Brown
Editor’s note: Today is the first day of National BBQ month and we here at Get Your Grill On welcome you to what is a year round activity for us. Ty Hillin returns today with the recipe for “The Renowned Mr. Brown” aka pulled pork shoulder. “The Renowned Mr. Brown” is a great recipe which has converted many a griller to a full fledged BBQ’r. The editor of this site included. Take it away Ty…..
I decided to try another recipe on my “to do” list. From the book Smoke & Spice by Cheryl and Bill Jamison. It came out great. The rub produced a nice thick bark. I halved the amount of black pepper to keep it from being to hot for others.
Editor’s note: No, that’s not burnt - it’s BBQ perfection. Keep reading to learn how you can do it too.
Southern Succor Rub
- 1/4 Cup Ground Black Pepper
- 1/4 Cup Paprika
- 1/4 Cup Turbinado Sugar
- 2 Tbs Kosher Salt
- 2 Tsp Dry Mustard
- 1 Tsp Cayenne
Succor Mop (optional)
- Remaining Southern Succor Rub
- 2 Tbs Salt
- 2 Cups Cider Vinegar
- 3 Tbs Black Pepper
- 1 Tbs Worcestershire Sauce
- 1 Tbs Paprika
- 1 Tbs cayenne
The night before the cook, rub a 6-8lb pork shoulder (Boston butt). Put the butt in a plastic bag and refrigerate overnight. Apply another coating of rub and sit out at room temp for 45 minutes. Smoke at 200-250 degrees for appox 1.5 hours per pound. Mop about once per hour.
The blade bone pulled out of the 8 pound butt cleanly after the internal temp reached 200 degrees after about 14 hours on the smoker. I used pecan and hickory the entire cooking session.
And here is the pork after pulling.
I will definitely do this recipe again. The chewy seasoned bark is addictive.
