ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-19-2012, 10:00 PM   #1
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default 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.

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
the pan.



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.

John

Last edited by PatioDaddio; 02-20-2012 at 12:51 AM..
PatioDaddio is offline   Reply With Quote


Unread 02-19-2012, 10:10 PM   #2
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Nice work, John! But, it will take me some time to see if it's something I can endorse.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from:--->
Unread 02-19-2012, 11:37 PM   #3
Big Bears BBQ
is One Chatty Farker
 
Join Date: 03-06-11
Location: Hillsdale,Mi.
Downloads: 0
Uploads: 0
Default

Looks good .....
Big Bears BBQ is offline   Reply With Quote


Unread 02-19-2012, 11:41 PM   #4
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Boshizzle View Post
Nice work, John! But, it will take me some time to see if it's something I can endorse.
Yup. I don't link on the first date.

John
PatioDaddio is offline   Reply With Quote


Thanks from:--->
Unread 02-20-2012, 12:13 AM   #5
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

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



I apologize for the blurry shot.

John
PatioDaddio is offline   Reply With Quote


Unread 02-20-2012, 12:19 AM   #6
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by PatioDaddio View Post
The pork was great! It had a 1/2" smoke ring and very nice flavor.



I apologize for the blurry shot.

John
Blurry? It looks superb to me. Congrats!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from:--->
Unread 02-20-2012, 12:30 AM   #7
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Downloads: 0
Uploads: 0
Default

Ginger ale....that's interesting.

Does the flavor of the beverage/broth add anything besides moisture to the final product?
tortaboy is offline   Reply With Quote


Unread 02-20-2012, 12:32 AM   #8
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tortaboy View Post
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.

John
PatioDaddio is offline   Reply With Quote


Thanks from:--->
Unread 02-20-2012, 01:01 PM   #9
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

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.



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

Last edited by PatioDaddio; 02-20-2012 at 01:39 PM..
PatioDaddio is offline   Reply With Quote


Unread 02-20-2012, 03:57 PM   #10
campdude
is One Chatty Farker

 
campdude's Avatar
 
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Downloads: 0
Uploads: 0
Default

That is some juicy delisious looking PP. Great job. Ginger ale - hadn't thought of trying that.
__________________
NB Bandera with baffle, fire grate, and charcoal basket mods
Modded ECB with Rotisserie
ET-732
Superfast splashproof Blue Thermapen
Stok Gasser
Turkey Fryer
Camp Stove and Cast Iron Cookware
Zero Club
Branndair Uisage Beatha Cuallach
campdude is offline   Reply With Quote


Thanks from:--->
Unread 02-20-2012, 04:42 PM   #11
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

That looks Great I like the gingerale idea
Big George's BBQ is offline   Reply With Quote


Unread 02-20-2012, 04:46 PM   #12
PatioDaddio
Babbling Farker
 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by campdude View Post
That is some juicy delisious looking PP. Great job. Ginger ale - hadn't thought of trying that.
Thanks. I call it the "Three-Two-Done" method.

John
PatioDaddio is offline   Reply With Quote


Unread 02-20-2012, 04:50 PM   #13
Dragonfly
Full Fledged Farker

 
Join Date: 09-26-11
Location: Lamesa, TX
Downloads: 0
Uploads: 0
Default

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!
__________________
Paula
Dragonfly is offline   Reply With Quote


Unread 02-20-2012, 08:11 PM   #14
CarlWayne
is one Smokin' Farker
 
CarlWayne's Avatar
 
Join Date: 10-24-11
Location: Granbury, Texas
Downloads: 0
Uploads: 0
Default

I have to smoke some pork butt stat. Good lookin que!
__________________
My real name is Clint. Weber Kettle 22.5. UDS. Working on offset smoker.
CarlWayne is offline   Reply With Quote


Thanks from:--->
Unread 02-20-2012, 08:15 PM   #15
tnjimbob
Full Fledged Farker
 
tnjimbob's Avatar
 
Join Date: 02-02-12
Location: Nashville, Tn
Downloads: 0
Uploads: 0
Default

Looks great John. Been wanting to try a HH butt for a while. Definitely will give it a try based on your results.
tnjimbob is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:06 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.