Smoked Barbecued Boston Butt

Ingredients

1 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

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

Preparation

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.

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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 200F to 220F and allow the temperature to stabilize properly.

Mix the ingredients for the Southern Sop and warm in a sauce pan.

Transfer the pork to the smoker and cook for about 1.5 hours per pound. Mop the pork about once every hour, coating it thoroughly but not excessively. Just enough is the rule here and it will help your sauce go a fair bit further.

Remove the pork form the smoker and allow it to rest for 15 minutes or so. Pull off chunks of the meat, and either shred or chip them as you like it. Make sure each plate that you serve has some of the darker, chewier Mr. Brown along with the lighter internal meat. Serve with your favorite butt sauce, and enjoy with your favorite beverage and selection of BBQ sides and desserts.