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The Renowned Mr. Brown
(Smoke & Spice)
6 to 8 pound Boston butt
SOUTHERN SUCCOR RUB
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
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 overnight.
Remove the pork from the refrigerator. Pat down
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) bring-
ing the temperature to 200 to 220ºF. If you plan to
baste the pork, stir any remaining rub together with
the mop ingredients in a saucepan and warm over low
heat.
Cook the pork on your Hasty-Bake for about 1
1
⁄2
hours per pound, or until the internal temperature
reaches 180ºF. 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.
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:
CAROLINA SANDWICH SLAW
2 cups chopped cabbage
2 Tablespoons minced onion
2 Tablespoons white vinegar
1
1
⁄2 Tablespoons mayonnaise
2 teaspoons sugar
1
⁄4 teaspoon salt
Generous grinding of black pepper
Mix all ingredients together in a bowl and refrigerate,
covered, for at least 30 minutes before serving.
VAUNTED VINEGAR SAUCE
1 cup white vinegar
1 Tablespoon sugar
1 teaspoon salt
1
⁄2 teaspoon freshly ground black pepper
1
⁄2 teaspoon cayenne or hot red pepper flakes
Combine all the ingredients in a bowl and stir until the
sugar dissolves.
Down-Home Barbecue Sauce
(Paul Kirk’s Championship
Barbecue Sauces)
This sauce is great, warm or chilled, as a finishing or dipping
sauce for pork of any kind (it’s also good on chicken).
2 Tablespoons chili powder
2 Tablespoons black pepper
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
1
⁄2 teaspoon cayenne
1 32-ounce bottle of ketchup]
1
⁄2 cup prepared yellow mustard
1
⁄2 cup cider vinegar
1 cup brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
1 Tablespoon liquid smoke
Combine the chili powder, black pepper, cinnamon,
allspice, salt, and cayenne in a nonreactive saucepan.
Blend in the ketchup, mustard, vinegar, brown sugar,
Worcestershire sauce, soy sauce, and liquid smoke.
Bring the mixture to a boil. Reduce the heat and
simmer for about 30 minutes, stirring occasionally.
This sauce will keep for several weeks in an airtight
jar in the refrigerator.
Owner’s Guide & Instruction Manual
21
Pork