The Renowned Mr. Brown

Name: The Renowned Mr. Brown
Cuisine: American
Ingredients: ¼ cup turbinado sugar; 2 teaspoons dry mustard; 6-pound to 8-pound pork butt (Boston butt); 6-pound to 8-pound pork butt (Boston butt); 2 cups cider vinegar; 1 cup water; 3 tablespoons freshly ground black pepper; 2 tablespoons kosher salt or coarse sea salt; 2 tablespoons kosher salt or coarse sea salt; 1 tablespoon Worcestershire sauce; 1 tablespoon paprika; 1 tablespoon cayenne; Vaunted Vinegar Sauce, Golden Mustard Barbecue Sauce, or Carolina Red (optional); Vaunted Vinegar Sauce, Golden Mustard Barbecue Sauce, or Carolina Red (optional); Vaunted Vinegar Sauce, Golden Mustard Barbecue Sauce, or Carolina Red (optional)

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

In old Southern slang, “Mr. Brown” is the dark, smoky outside part of barbecued pork, usually the shoulder. This is the traditional cooking style, perfected by generations of pitmasters to give Mr. Brown his deserved renown.

Ingredients

Southern Succor Rub

¼ cup freshly ground black pepper
¼ cup paprika
¼

Americas
United States
Main course
Gluten-free

Method

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 4