Hot & Fast Memphis-style Pulled Pork (pics)
 

Today I cooked a Memphis-style butt hot & fast butt. Is that an oxymoron?
Maybe, but it certainly beats a low-n-slow-as-Memphis butt. :becky:

Here's a quick visual play-by-play:

Rub the butt (mine was 7.5 lbs) with my Memphis-style rub. Cover and
refrigerate fat-side-up for at least 12, but up to 36 hours (as I did).

http://files.patiodaddiobbq.com/imag...rk_1_2_630.jpg

Fire up your cooker (in my case a USM -- UDS with a water pan) for
cooking at 325* grate temp. I used Kingsford blue bag with four small
chunks of hickory and 1/4 of a cherry Mojobrick.

While your coals are starting, uncover the butt and hit it with another light
coat of rub.

http://files.patiodaddiobbq.com/imag...rk_1_3_630.jpg

Put it on the cooker, fat-side-down. I started with about 1/2 gallon of water in
the pan.

http://files.patiodaddiobbq.com/imag...rk_1_4_630.jpg

Let it cook for 3 hours at an average grate temperature of 325-350*, adding
water to the pan as needed. Here's how mine looked at two hours.

http://files.patiodaddiobbq.com/imag...rk_1_5_630.jpg

At the three hour mark (mine was 165* internal), wrap it fat-side-up in a
triple layer of heavy-duty foil, adding 1/2 can of ginger ale.

http://files.patiodaddiobbq.com/imag...rk_1_6_630.jpg

http://files.patiodaddiobbq.com/imag...rk_1_7_630.jpg

Put it back on the cooker for another two hours, adding water to the pan
as needed. The finished temp should be about 203*.

We're about to eat, so I'll post the finished pics later.

John

Nice work, John! :clap2: :thumb: But, it will take me some time to see if it's something I can endorse. :laugh:

Looks good .....

Yup. I don't link on the first date. :wink:

John

The pork was great! It had a 1/2" smoke ring and very nice flavor.

http://files.patiodaddiobbq.com/imag...rk_1_9_630.jpg

I apologize for the blurry shot.

John

Blurry? It looks superb to me. Congrats!

Ginger ale....that's interesting.

Does the flavor of the beverage/broth add anything besides moisture to the final product?

Probably not. I just used it because it's wet, sweet, easy, and you really
can't go wrong with ginger and pork. :grin:

John

FYI - Here is how my temps looked at 30 minutes into the cook. The top
number was the grate temp, and the bottom was the dome temp. My UDS
has a Weber dome lid, and I was cooking on the top grate, as you can
see in the previous pictures.

http://files.patiodaddiobbq.com/imag...k_1_10_420.jpg

As an aside, I installed a Tel-Tru UT300 (6" stem) in each of my UDS's
when I first built them and they are still almost dead accurate nearly four
years later. There was only 5* difference between it and the ThermoWorks
reading.

John

That is some juicy delisious looking PP. Great job. Ginger ale - hadn't thought of trying that.

That looks Great I like the gingerale idea

Thanks. I call it the "Three-Two-Done" method. :becky:

John

Great looking PP, like the ginger ale idea. I did my first hot & fast brisket not long ago, so PP is next. Thanks for sharing!

I have to smoke some pork butt stat. Good lookin que!

Looks great John. Been wanting to try a HH butt for a while. Definitely will give it a try based on your results.