Hot & Fast Memphis-style Pulled Pork (pics)

PatioDaddio · 02-19-2012, 09:00 PM

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

Boshizzle · 02-19-2012, 09:10 PM

Nice work, John!

But, it will take me some time to see if it's something I can endorse.

Big Bears BBQ · 02-19-2012, 10:37 PM

Looks good .....

PatioDaddio · 02-19-2012, 10:41 PM

Quote:

Originally Posted by Boshizzle

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 · 02-19-2012, 11:13 PM

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

I apologize for the blurry shot.

John

Boshizzle · 02-19-2012, 11:19 PM

Quote:

Originally Posted by PatioDaddio

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!

tortaboy · 02-19-2012, 11:30 PM

Ginger ale....that's interesting.

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

PatioDaddio · 02-19-2012, 11:32 PM

Quote:

Originally Posted by tortaboy

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 · 02-20-2012, 12:01 PM

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

campdude · 02-20-2012, 02:57 PM

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

Big George's BBQ · 02-20-2012, 03:42 PM

That looks Great I like the gingerale idea

PatioDaddio · 02-20-2012, 03:46 PM

Quote:

Originally Posted by campdude

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

Dragonfly · 02-20-2012, 03:50 PM

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!

CarlWayne · 02-20-2012, 07:11 PM

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

tnjimbob · 02-20-2012, 07:15 PM

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

02-19-2012, 09:00 PM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	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; 02-19-2012 at 11:51 PM..*

02-19-2012, 09:10 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Nice work, John! But, it will take me some time to see if it's something I can endorse. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

02-20-2012, 12:01 PM	#9
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	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 12:39 PM..

02-20-2012, 02:57 PM	#10
campdude is One Chatty Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	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

02-20-2012, 03:50 PM	#13
Dragonfly Full Fledged Farker Join Date: 09-26-11 Location: Lamesa, TX Downloads: 0 Uploads: 0	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

02-19-2012, 10:37 PM	#3
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi. Downloads: 0 Uploads: 0	Looks good .....

02-19-2012, 11:13 PM	#5
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	The pork was great! It had a 1/2" smoke ring and very nice flavor. I apologize for the blurry shot. John

02-19-2012, 11:30 PM	#7
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca. Downloads: 0 Uploads: 0	Ginger ale....that's interesting. Does the flavor of the beverage/broth add anything besides moisture to the final product?

02-20-2012, 03:42 PM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	That looks Great I like the gingerale idea

02-20-2012, 07:11 PM	#14
CarlWayne Take a breath! Join Date: 10-24-11 Location: Granbury, Texas Downloads: 0 Uploads: 0	I have to smoke some pork butt stat. Good lookin que! __________________ My real name is Clint. Weber Kettle 22.5. UDS. Working on another UDS.

02-20-2012, 07:15 PM	#15
tnjimbob Full Fledged Farker Join Date: 02-02-12 Location: Nashville, Tn Downloads: 0 Uploads: 0	Looks great John. Been wanting to try a HH butt for a while. Definitely will give it a try based on your results.