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