Pulled pork for the in-laws

Garrett · 01-26-2014, 06:14 AM

This time want be simple NC style. Got a shoulder on sale, just under 9lbs for 9 bucks. After a long night and a short nap, I'm gonna put some hurry in it. Injected with white grape juice, a little brown sugar, and added some rub to it. Then rubbed it with SM pecan and Fiesta Pork rub. On to the UDS at 250 for the first hr to get some smoke, then gonna run it around. 325 or so. Using RO LUMP with pecan and wild cherry. Planning eating around. 1:30 so wish me luck.

Big George's BBQ · 01-26-2014, 06:19 AM

Good luck That seem pretty quick for a shoulder but I have never dne hot and fast Will be interested in your progress

Garrett · 01-26-2014, 06:26 AM

I've done 8-9 lbs butts under 5 hrs before, so I'm hoping I can pull this off in 6 hrs with a one hr rest. We will see what happens.

cliffcarter · 01-26-2014, 06:32 AM

I do them fast, but not that fast. I plan on a hour per pound, but I also cook at about 300°. If you've done it before, you can do it again. Good luck.

peeps · 01-26-2014, 07:41 AM

sounds like it will be great!!!

Cooknhogz · 01-26-2014, 07:53 AM

White grape juice, brown sugar, and rub. I'll have to give that a try. I've been using 3/4 apple juice (I prefer simply apple) 1/4 apple cider vinegar and a little of my rub. Been injecting my butts with that for about 15 yrs. now. I also put the same mixture in my foil when I wrap being I roll hot and fast. Good luck on your smoke.

Garrett · 01-26-2014, 08:05 AM

Looks like things are rolling along pretty good.

In the time it took me to post this it is now up to 114 IT.

Shagdog · 01-26-2014, 08:17 AM

Let me know what time I need to be there. Sounds delicious already!

Garrett · 01-26-2014, 08:27 AM

Quote:

Originally Posted by Shagdog

Let me know what time I need to be there. Sounds delicious already!

1:30 is the plan.

Fwismoker · 01-26-2014, 08:35 AM

Can't beat that deal! Interested if you'll be able to taste the juice.

Garrett · 01-26-2014, 08:57 AM

Quote:

Originally Posted by Fwismoker

Can't beat that deal! Interested if you'll be able to taste the juice.

Never used white grape juice before, I'm thinking I will only be able to pick out a sweetness from it.

Garrett · 01-26-2014, 09:40 AM

After 3.5 hrs IT was 173 so I wrapped with a splash of the white grape juice. Back on and running up to 350-375.

smoke ninja · 01-26-2014, 10:25 AM

Garrett, you have done a butt in 5 hrs? Butts take me longer than anything else. What you cooking on? A ceramic unit? 350?

Garrett · 01-26-2014, 10:35 AM

This!!!!

Been cooking this shoulder now for 4 hrs and 40 mins, IT is at 188, so I'm thinking it will be close to being done by 1:30. Only a probe will tell. And not a temp probe.

bbqwilly · 01-26-2014, 10:38 AM

Looks like youre gonna make it.
How do you like that fiesta rub? I have seen that here at Academy sports and wondered how good it was.

01-26-2014, 06:14 AM	#1
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	Pulled pork for the in-laws This time want be simple NC style. Got a shoulder on sale, just under 9lbs for 9 bucks. After a long night and a short nap, I'm gonna put some hurry in it. Injected with white grape juice, a little brown sugar, and added some rub to it. Then rubbed it with SM pecan and Fiesta Pork rub. On to the UDS at 250 for the first hr to get some smoke, then gonna run it around. 325 or so. Using RO LUMP with pecan and wild cherry. Planning eating around. 1:30 so wish me luck. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

01-26-2014, 06:19 AM	#2
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Good luck That seem pretty quick for a shoulder but I have never dne hot and fast Will be interested in your progress __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

01-26-2014, 06:26 AM	#3
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	I've done 8-9 lbs butts under 5 hrs before, so I'm hoping I can pull this off in 6 hrs with a one hr rest. We will see what happens. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

01-26-2014, 07:41 AM	#5
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	sounds like it will be great!!! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

01-26-2014, 08:05 AM	#7
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	Looks like things are rolling along pretty good. In the time it took me to post this it is now up to 114 IT. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

01-26-2014, 06:32 AM	#4
cliffcarter is one Smokin' Farker Join Date: 02-21-11 Location: Old Town, Maine	I do them fast, but not that fast. I plan on a hour per pound, but I also cook at about 300°. If you've done it before, you can do it again. Good luck.

01-26-2014, 07:53 AM	#6
Cooknhogz On the road to being a farker Join Date: 10-28-12 Location: BBQn in NW, Pa. cuz a brothers gotta eat.	White grape juice, brown sugar, and rub. I'll have to give that a try. I've been using 3/4 apple juice (I prefer simply apple) 1/4 apple cider vinegar and a little of my rub. Been injecting my butts with that for about 15 yrs. now. I also put the same mixture in my foil when I wrap being I roll hot and fast. Good luck on your smoke.

01-26-2014, 08:17 AM	#8
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	Let me know what time I need to be there. Sounds delicious already! __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]

01-26-2014, 08:35 AM	#10
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Can't beat that deal! Interested if you'll be able to taste the juice. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

01-26-2014, 09:40 AM	#12
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	After 3.5 hrs IT was 173 so I wrapped with a splash of the white grape juice. Back on and running up to 350-375. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

01-26-2014, 10:25 AM	#13
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	Garrett, you have done a butt in 5 hrs? Butts take me longer than anything else. What you cooking on? A ceramic unit? 350? __________________ Let's all just calm down and smoke a fatty

01-26-2014, 10:35 AM	#14
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	This!!!! Been cooking this shoulder now for 4 hrs and 40 mins, IT is at 188, so I'm thinking it will be close to being done by 1:30. Only a probe will tell. And not a temp probe. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

01-26-2014, 10:38 AM	#15
bbqwilly Babbling Farker Join Date: 02-03-12 Location: Chickamauga, Ga	Looks like youre gonna make it. How do you like that fiesta rub? I have seen that here at Academy sports and wondered how good it was. __________________ [COLOR="DarkOrange"][B]Will[/B][/COLOR] UDS Weber OTS TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR]) [COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR] [COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR]