The Renowned Mr. Brown

[KevinG]

Time to do a butt, and figured I'd go with the Renowned Mr. Brown.

Started with 8.76lbs of pork butt.


Mixed up some Southern Succor Rub.


Patted, rubbed, slapped and got my butt full, placed it in a bag and stuffed it into the fridge for an overnight stay.


At 6:40 I got 4 hours of hickory smoke rolling and got my butt in the oven.


It's 9:30p.m. now and IT is 117° F and smokers running at 211° F.

[TestRocket]

Good luck there KevinG,

I'm planning my first but for this Sat. So I'm looking forward to your outcome!

[Uncle Pigfat]

Looks good.  I'm taking my bradley on the road this weekend and doing a butt for my parents.  I'd like to try this Renowned Mr. Brown character but my Bubb Rubb has been an obsession for too long and is too good for me to not use.

[ArnieM]

I hope that wasn't 6:40 AM  ;D

[FLBentRider]

So where does Mr. Brown come into play if you used Southern Succor Rub?

???

[KevinG]

So far so good. I woke up this morning at about 5:30 a.m. and the IT was 178°F, and the smoker sitting at 210°F. Talked with ronbeaux and CRG last night and let them convince me to go turbo, so I cranked up the temp to 320°F. At 6:30 a.m. the IT hit 185°F and by 7:15 a.m. it was done at 190°F, smoker made it to 252°F.

Here's a pic when I opened the door, the dogs are speaking to me with that bark.


Wasn't ready to pull yet, so I did the FTC while I got ready.


Went to start pulling, and the bone fell right out.


The money.


It was reeeeeaaaal juicy, with a mild pepper flavor. I might even cut the cap off or turn it upside down next time.

[KevinG]

I hope that wasn't 6:40 AM  ;D

No, 6:40 P.M.  ;D

[KevinG]

So where does Mr. Brown come into play if you used Southern Succor Rub?

???

Well, this is life according to Smoke & Spice, and they have for the Renowned Mr. Brown to use a Southern Succor Rub. It consists of the following:

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

[Ka Honu]

So that's where I got that rub recipe.  It's kinda my go-to rub for butt - did 27 pounds (18 pounds of pulled pork) with it last weekend for a party later this month.

[FLBentRider]

That is book on my wish list.

This is where I got the recipe:

http://www.susanminor.org/forums/showthread.php?86-Pulled-Pork-and-Sauce&p=99#post99

[KevinG]

That's too funny, guess there's more than one way to call a rooster a chicken.

[Habanero Smoker]

So where does Mr. Brown come into play if you used Southern Succor Rub?

???

I believe they are one in the same. Southern Succor Rub is another name for Mr. Brown.

[Ka Honu]

This is where I got the recipe:

Since I don't own the book, that's probably where I got it also.

[squirtthecat]

Mystery solved..

It's "Renowned Mr Brown" in the index, but "Southern Succor Rub" on the actual page.

[TestRocket]

Hey KevinG,

So If I have this right:
6:40 PM (in Bradley, four hours smoke)
9:30 PM (IT 117 degs, cooking at 211 degs)
5:30 AM (10 hours, 50 minutes
6:30 AM (cranked up the heat)
7:15 AM (done)
Total cook time 11 hours 35 minutes

From everything I've read I would be thinking of a cooking time of about 15-18 hours (@ 210 degs). So my question is did you have a deadline to have the butt ready well before noon? I ask because I'm smoking my first butt (7.87 lbs) over night on Friday and plan to FTC and pull to eat around 5:00-6:00 PM on Sat. Thanks!