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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-24-2012, 12:28 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Hot & Fast Memphis-style Pulled Pork (pics)
Here is the process I typically use to cook a "hot & fast" barbequed pork
butt, which then becomes the much more familiar pulled pork. The Memphis part comes from the dry rub that I use. Way back in the early days of my blog I shared my hot & fast beef brisket process, and this is really the same thing, but with a cut that is obviously from a whole 'nother beast. Traditional barbecue is typically cooked "low & slow" (a long time at a low temperature), but, as the name implies, it takes a very long time. With a hot & fast method (a shorter time at a higher temperature) you take the same basic steps, but you get to eat much sooner — typically in as little as half the time. The goal is to achieve the same quality end product in a much shorter time. To help quantify things, a 7-8 pound butt can generally take 10-12 hours to cook low & slow. Here I'll show you how I get the same result in five hours. Among BBQ purists the usual response to a hotter and faster cook is, "Yeah, but can you tell the difference?" To that I simply reply, "No!" I've cooked both styles at home and in competition and the only difference I see is in the amount of sleep I get. It really is the same product in a much shorter time. If you're a busy family guy like me (or you like to get some sleep at competitions, like me), that makes all the difference in the world. Let's get on the bidness end of some hot & fast hog! Ingredients 7-8 lb Pork Boston butt 3/4 cup Memphis-style dry rub (recipe follows — makes more than needed) 6 oz Ginger ale Canola oil spray Memphis Dry Rub 1 cup Sea salt, medium fine (no table salt, please) 1/2 cup Unrefined evaporated cane sugar (no table sugar, please) 1/2 cup Brown sugar, golden/light 2 Tbs Sweet Hungarian paprika 2 Tbs Chili powder, medium heat 2 Tbs Granulated onion (not onion "powder") 2 Tbs Dry mustard 1 Tbs Granulated garlic (not garlic "powder") 2 tsp Dry thyme 2 tsp Dry oregano 2 tsp Black pepper, ground fresh 2 tsp Celery salt 2 tsp Ground ginger 1 tsp Ground coriander 1 tsp Ground cayenne (optional) Method Combine all of the rub ingredients in a large mixing bowl and mix well with a whisk or stand mixer. Trim the pork of any loose fat and season all sides with a fairly heavy coat of the rub (about 2/3 cup). Make sure that you season all of the exterior parts of the pork, including any portions between the muscles that you can get to. Put the pork in a lipped pan with the fat cap down, cover with plastic wrap, and refrigerate 12-36 hours (the longer the better). About six hours before you want to serve, Fire up your grill/cooker for indirect cooking at 325º grate temperature using the smoke wood of your choice. I use Kingsford® Original (blue bag) with four small chunks of hickory and two small chunks of cherry. Note: You'll need enough coals for a five-hour cook, or be prepared to add coals as needed. If you're using a gas grill, make a few smoker pouches. While your coals are starting, uncover the butt and hit all sides with another light coat of rub (about two tablespoons). When your coals are ready, put the butt on the cooker with the fat cap down. Cover and let it cook for 3 hours at an average grate temperature of 325-350*. Here's how mine looked at two hours. At the three hour mark (mine was 165º internal), wrap it fat-side-up in a triple layer of heavy-duty foil, adding the ginger ale. You want to wrap it as tightly as you can without the risk of piercing the foil. Put it back on the cooker and cook indirect for another two hours. The finished temp should be about 203º in the thickest part of the butt. If it's below 195º, continue cooking, checking the internal temperature about every 15 minutes. Note: Once it's wrapped you can finish the cook in a 325º oven. Yes, it's sort of like cheating, but nobody will know. If you're pressed for time, just increase the heat to 350º. Remove the butt from the cooker, open the foil and let it rest for at least 15 minutes. Pull the pork with a large fork in each hand (or by hand wearing gloves), discarding any noticeable pieces of fat. Serve the pulled pork on a bun topped with BBQ sauce and some of your favorite slaw. Enjoy, then enjoy some more! ----- John |
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02-24-2012, 12:36 AM | #2 |
is One Chatty Farker
Join Date: 10-09-11
Location: Pelahatchie MS
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THanks for sharing. I plan on trying it this weekend...
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I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed |
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02-24-2012, 12:37 AM | #3 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Sure. I apologize for the near-duplicate post, but I wanted to share the whole
recipe/process. John |
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02-24-2012, 01:09 AM | #4 |
Full Fledged Farker
Join Date: 03-16-11
Location: Garden City, MI
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Lookin' good John! So what you're saying is, there's no reason for me to start cooking at 8pm on Friday night for my Saturday barbeque's that start at noon? :P
And I'm an avid fan of oven-cheating for home cooks on butts and briskies. Never understood why folks insist on wasting charcoal after they foil when they're within 20 yards of their own kitchen.
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If I told people what I use to cook, they probably wouldn't want to eat my food... |
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02-24-2012, 01:10 AM | #5 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Amen! Cheat on, bro!
John |
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02-24-2012, 06:31 AM | #6 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Never thought about a fast cook but this one sounds really good. Thanks John. ( old dogs, new tricks ?)
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02-24-2012, 07:36 AM | #7 |
Knows what a fatty is.
Join Date: 02-04-11
Location: Gainesville, FL
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Looks good. I've always done mine slow, but am willing to try it at a higher temp.
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Bubba Keg [COLOR=Blue]Blue UDS Smoker[/COLOR] [COLOR=Red]Red Thermapen [COLOR=Blue]IQ 110 [COLOR=Black]Harbor Freight Weed Burner[/COLOR] [/COLOR] [/COLOR] |
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02-24-2012, 08:04 AM | #8 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Looks great! I do hot & fast butts myself sometimes.
A good trick I have found is to use a big handful of mesquite chips, or a good fist sized chunk right on the burning coals. Mesquite is too strong to use throughout the cook, but on fast cooks I like the extra punch to make up for the shorter smoke time. |
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02-24-2012, 08:11 AM | #9 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks great
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02-24-2012, 08:14 AM | #10 |
is One Chatty Farker
Join Date: 07-02-09
Location: Hattiesburg, MS
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Thanks for the post John. I am definitely going to try this. For home cooking this definitely sounds like the ticket for good puled pork without staying up all night or day waiting.
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Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD |
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02-24-2012, 11:56 AM | #11 |
is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.
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Thanks for posting the info ........ You always have some great Q ....
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02-24-2012, 12:00 PM | #12 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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02-24-2012, 12:00 PM | #13 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Recipe sounds good John! Now, about the cayenne. What is this "optional" of which you speak?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-24-2012, 12:05 PM | #14 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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02-24-2012, 12:57 PM | #15 |
Full Fledged Farker
Join Date: 12-14-11
Location: Forest Grove, Oregon
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Thanks for the recipe. I have never tried it that way but will surely have to. Pron looks great. Thanks again!!
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