Renownded Mr. Brown first time w/ photos


 
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David Simmons

New member
I am trying this out after reading the article on here and from my Smoke and Spice book. Looks great. I have used the injection and mustard rubs before and were good but maybe "too much" and not the real deal.

Anybody every try this? Seems like A TON of rub. I used half last night, and only about 1/4 tonight. Have some left on an 8lb butt.

Smoker is just now rolling. Will take off at lunch tomorrow and serve at 6 for a NYE party!

(need to find out how to put up pics on here)
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Simmons:
(need to find out how to put up pics on here) </div></BLOCKQUOTE>
Welcome David. I have never made the Mr Brown. Good luck with your cook and here's a link on posting pics for you. .
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Hi David, welcome! I've tried several and for my taste I seem to always come back to Mr. Brown. Love that peppery taste. I use it on my briskets I like it so much. Doesn't seem like a ton of rub to me.
 
Mr Brown is a keeper... don't be too concerned with the amount of rub. The fact is that you have many pounds of meat that you will distribute the "bark" throughout. Just make sure to shred up the bark pieces nicely when pulling.

Personally I love the peppery taste as well and you can use this recipe as a base to build your own customized flavor. Enjoy and post pics on the finished product.
 
Thanks fellas. Liking this forum already. I will post pics and will have to take them asap or else meat will be gone (from experience).

The only thing I don't like right now is having to take off at 11-noon and wrap and hold for 6'r hours before pulling. I think it sweats too much and makes the bark too soft from previous runs....Ahh the world of the anal compulsive bbq
 
Here's a shot from 6:45am. 8.5 hours into the cookand she's at 184 degrees.

I did take a little pinch at the end and didn't get the joyous feeling I usually do. Maybe it was just bark I got but it was HOT and yuk. I'm not gonna fret. Let it go to 195 like I'm supposed to and mix everything together real good.

Here's how she's looking
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That looks fabulous.

I very much like the ol' Renowned Mr. Brown. The peppery bark is exactly what makes it for me. Good stuff.
 
It's a Smokin' Tex from Tony Chachere. I was totally against electric for so long but on occasions like this it's wonderful adn does good work. It's sealed so well I only mopped once.

(drumroll)...it's off and in the cooler. I took a pnich of course and was good! our 13 month old cried for more!! The final verdict will come at church tonight from our friends when they tear into it. I am going to try to really mix the bark cause it's hot.

I noticed something on this one though anybody see this...a lot more grease in the butt. Hardly none in the drip pan. Thinking Mr. Brown crusts so much it doesn't drip out during smoking.

12 hours and pulled at 189 and it will sit wrapped for 7 hours.

Here are the pics!
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JUST a pinch!
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Is there such a thing as food ****?
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My brother-in-law has a SmokinTex. He's been impressed with it, but has yet to feed me from it.

I don't find Mr. Brown too spicy, and neither has anyone that I've served it to. That includes some sensitive palates, and I use the full load of rub! I think you'll be fine with it. Black pepper ain't that hot.
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