Yield: 8 servings
|6 pounds||To 8 lb Boston butt|
|¼ cup||Ground black pepper|
|¼ cup||Turbinado sugar|
|2 teaspoons||Dry mustard|
|\N \N||Remaining Southern Succor Rub|
|2 cups||Cider vinegar|
|3 tablespoons||Ground black pepper|
|1 tablespoon||Worcestershire sauce|
SOUTHERN SUCCOR RUB
SOUTHERN SOP (OPTIONAL
Recommended Sauces from the book: Golden Mustard, Carolina Red, or Vaunted Vinegar
The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with about half the rub. Put the pork in a plastic bag and refrigerate overnight.
Before you begin to barbecue, remove the pork from the refrigerator and pat down the butt with another coating of rub. Let the pork sit at room temperature for about 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200 degrees F to 220 degrees F.
If you plan to baste the pork, stir any remaining rub together with the mop ingredients in a saucepan and warm the mixture over low heat.
Transfer the pork to the smoker and cook it for about 1-½ hours per pound, or until the internal temperature reaches 170F to 180F.
Mop the pork about once an hour in a wood-burning pit, or as appropriate for your style of smoker.
Remove the pork from the smoker 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. Make sure each serving has some of the darker, chewier outside meat, along with the lighter interior meat.
From _Smoke and Spice_ by Cheryl Alters Jamison and Bill Jamison The Harvard Common Press, 1994 ISBN 1-55832-061-X Compliments of:
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