The Renowned Mr. Brown

     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.

Southern Succor Rub

1/4 Cup Ground Black Pepper          1/4 Cup Paprika

1/4 Cup Turbinado Sugar                  2 Tbs Salt

2 Tsp Dry Mustard                             1 Tsp Cayenne

Succor Mop (optional)

Remaining Southern Succor Rub      2 Tbs Salt

2 Cups Cidar Vinegar                          3 Tbs Black Pepper

1 Tbs Wocestershire 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 definetly do this recipe again.  The chewy seasoned bark is addictive.