First Pork Butt - Recipe Recommendations? Mr. Brown?

[Aaron Buys]

I picked up a pair of pork butts tonight and I anticipate cooking them on Monday. So far I've done chicken and ribs but no pork. I'm trying to decide which recipe to use. It looks like the Renowned Mr. Brown gets a lot of attention but I'm not sure how "into pepper" I am or my guests will be. There is nothing worse than working all day at something and have nobody like it. I'm assuming from the description it has a heavy black pepper taste? The mustard and rub combo seems to be a little more "normal" and similar to the beginner ribs I did so I am tempted to go with that but also don't want to miss out on a great recipe. Suggestions? Opinions?

Thanks!

 

[JasonT]

Hi Aaron
I used the "Slap yo Daddy" BBQ Rub last time and it was Slap Yo Daddy Good. The whole family liked it too.

If I remember right I made a double batch for two butts and had a little bit left over.

Here it is:

Slap Yo Daddy All Purpose Rub (makes about 1 cup)

4 tbsp Kosher Salt
2 tbsp White Granulated Sugar
2 tbsp Brown Sugar
2 tbsp California Mild Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic
1 tbsp Black Pepper
1/2 TSP Cayenne Pepper (use sparingly or not at all)

I used regular chili powder too and it still came out great.

Have Fun.

 

[Bill S.]

I put a light coat of BBQ sauce first. I like Sweet Baby Rays.

Here is a rub I use.

* Brown sugar to taste
2 1/2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons granulated garlic
1 tablespoon granulated onion
1 tablespoon cayenne pepper
1 tablespoon black pepper

 

[Brad Benski]

Just put a rub on it and get it on the smoker.

 

[Doug Wade]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad Benski:
Just put a rub on it and get it on the smoker. </div></BLOCKQUOTE>

I think there's a lot to be said for that.

 

[Brad L]

I really like the Mr. Brown recipe, it is my go-to recipe. I leave the cayenne out though, I don't think it adds anything worthwhile. I would describe the pepper taste as more a properly seasoned taste than a crisp (bitey) cracked pepper taste.

If you want to play it safe, go for Chris Lilly's rub in the rub section; good, but with nothing to be concerned about.

Most of your flavors come from the pork itself and the sauce that you may apply or serve with it. Don't sweat it, it will come out great.

Brad

 

[Ron G.]

I'm with Albert on this one:

Get two - one Mr. Brown, and one something else.
(The Chris Lilly one gets rave reviews in my family.)

 

[J Hasselberger]

Aaron, make sure you give yourself plenty of time in the smoker. I just did two -- 7.2 lbs and 6.1 lbs -- at about 235°. Took 16 hours to get to 185°.