2 Reviews of The Renowned Mr. Brown

From: bratty

On Mar 16, 2004

I used this recipe to christen my new pit smoker over the weekend. I had smoked on a traditional grill before, but since this was my first time with this recipe, AND the first time using the smoker, I was a little nervous about everything coming together right. The instructions on this, couldn't have made things any simpler. I purchased a 7 lb roast, and had the butcher remove the bone so I could marinate it inside and out. Put in on the smoker about 8 hrs, and this thing was charred really good by the end, after applying the mop all afternoon. After standing in the foil for thirty minutes, I pulled it, removed as much fat as I could, and it just melted together. I couldn't stay out of the stuff while I was pulling it and putting it on the serving platter. OMG really great BBQ! I chose to just serve it then, and have the guests apply their own sauce. YUM! Extra good recipe that I will be putting to good use with this new smoker. Thanks s'kat for recommending this to me!

From: riffraff

On Sep 7, 2004

I began with a 5.5 lb pork butt and proceeded as follows: I rubbed it with half the rub mixture and put it in the fridge overnight. We got up bright and early the next morning and fired up the smoker. I put the remaining rub on my butt and let it set at room temp for about an hour. I put it in the smoker and we kept the temp between 200 and 275 for about 8 hours. I did not bother to mop as I had a pretty fatty piece of meat and didn't feel it was needed. The result was a wonderful moist delicious piece of Heaven. I pulled it apart and some ate it on tortillas and others on buns. We ate on it all weekend and I still have enough to freeze for another time. Even what looked "burnt" on the outside turned out to be a deep rich smoky flavored meat that blended well with the tender juicy insides. YUM!