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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
1 Boston Butt
Southern Rub:
1/4 cup ground black pepper, paprika and brown sugar
2 tbsp salt
2 tsp dry mustard
1 tsp cayenne
Southern Sop:
Remaining southern succor rub
2 cups cider vinegar
1 cup water
3 tbsp ground black pepper
2 tbsp salt
1 tbsp Worcestershire sauce, paprika and cayenne
The night before you BBQ, combine the rub ingredients in a small bowl. Massage the pork well with about half the rub. Transfer the pork to a plastic bag and refrigerate overnight.
Before you begin to BBQ, remove the pork from the refrigerator. Pat down the butt with another coating of the rub. Let the pork sit at room temperature for about 45 minutes.
Prepare smoker for BBQing, bring the temp to 200 to 220 degrees.
Mix the ingredients for the Southern Sop and warm in a sauce pan.
Transfer the pork to the smoker and cook for about 1 1/2 hours per lb Mop the pork about once and hour.
Remove pork form the smoker and let sit for 15 minutes. Pull off chunks of the meat, and either shred or chip them as you wish. Make sure each service has some of the darker, chewier Mr. Brown along with the lighter interior meat. Serve with your favorite butt sauce.
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BOSTON BUTT
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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
1 Boston Butt
Southern Rub:
1/4 cup ground black pepper, paprika and brown sugar
2 tbsp salt
2 tsp dry mustard
1 tsp cayenne
Southern Sop:
Remaining southern succor rub
2 cups cider vinegar
1 cup water
3 tbsp ground black pepper
2 tbsp salt
1 tbsp Worcestershire sauce, paprika and cayenne
The night before you BBQ, combine the rub ingredients in a small bowl. Massage the pork well with about half the rub. Transfer the pork to a plastic bag and refrigerate overnight.
Before you begin to BBQ, remove the pork from the refrigerator. Pat down the butt with another coating of the rub. Let the pork sit at room temperature for about 45 minutes.
Prepare smoker for BBQing, bring the temp to 200 to 220 degrees.
Mix the ingredients for the Southern Sop and warm in a sauce pan.
Transfer the pork to the smoker and cook for about 1 1/2 hours per lb Mop the pork about once and hour.
Remove pork form the smoker and let sit for 15 minutes. Pull off chunks of the meat, and either shred or chip them as you wish. Make sure each service has some of the darker, chewier Mr. Brown along with the lighter interior meat. Serve with your favorite butt sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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