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The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Aaron Franklin: Pulled Pork (https://www.bbq-brethren.com/forum/showthread.php?t=155057)

Dirtbuddy 03-01-2013 02:14 PM
Aaron Franklin: Pulled Pork
 

cirk 03-01-2013 03:59 PM
Aaron Franklin: Pulled Pork
 
I like his simplicity

pal251 03-01-2013 04:23 PM
Re: Aaron Franklin: Pulled Pork
 
I'll have to check that guy out. I liked his brisket video

Sent from my Galaxy Nexus using Tapatalk 2

funugy 03-01-2013 04:37 PM
I guess I'm gonna have to do another pork butt tonight. I just bought 6 of those kryo-packs for .99/lb.

I normally trim the fat a bit or remove the fat after cooking. What do you guys do?

cirk 03-01-2013 04:41 PM
Aaron Franklin: Pulled Pork
 
I remove any hard fat before cooking. Then after its rested I remove what I can find for health reasons.

funugy 03-01-2013 04:52 PM
^^^That is normally how I do it. The one time I did leave the fat it kinda made the meat bland tasting, but it retained moisture a lot longer, ya know for the leftovers. Then again, maybe I didn't season the meat enough.

Dirtbuddy 03-01-2013 04:53 PM
I never foil butts during a cook...only once they hit the cooler.

ButtBurner 03-01-2013 05:13 PM
I agree

I rub and throw it on, no foil

they are very forgiving

probably the easiest cut of meat, as long a you are patient

I dont even put them in the cooler.

Usually I just stick it in the fridge after its done, then the next day, I out it in a roaster and heat it in the oven until its hot and soft, then pull it

cirk 03-01-2013 05:24 PM
Aaron Franklin: Pulled Pork
 
The only reason I foil is to retain the juices to use for a sauce to pour back over the meat after I pull it. But now I have started using butcher paper instead of foil..

Big M1ke 03-01-2013 05:28 PM
Franklins the man :thumb:

Ijustwantedtolookatpics 03-01-2013 06:10 PM
I really enjoy his videos. Seems pretty genuine. Someday I'd like to try his brisket.

ButtBurner 03-01-2013 06:16 PM
Quote:
Originally Posted by Ijustwantedtolookatpics (Post 2389399)
I really enjoy his videos. Seems pretty genuine. Someday I'd like to try his brisket.
someday is tomorrow for me!!

I have done a few briskets, but not on my new pit.

His method seems real easy and do-able

results when they are available!!!!

GMDGeek 03-01-2013 06:24 PM
Odd thing is - I live in Texas. I shop for meat in Texas. And between RD, Costco, Sam's, and a couple other places I've never seen a Pork Shoulder with bone in. Unless I go to the butcher, I've kind of given up on it.

Anyone in the Dallas / Wylie area have any suggestions.

El Ropo 03-01-2013 06:57 PM
salt pepper onion garlic paprika. All you ever need for pork or poultry.

I would of run away with that pan of pork too.

His total cook time was only 8 hours. Like that.

caseydog 03-01-2013 07:01 PM
Quote:
Originally Posted by funugy (Post 2389320)
I guess I'm gonna have to do another pork butt tonight. I just bought 6 of those kryo-packs for .99/lb.

I normally trim the fat a bit or remove the fat after cooking. What do you guys do?
If there is a thick fat cap, I trim most of it off, so I'm smoking meat, not fat. The butt he had didn't have a ton of fat on it. I probably would do what he did with that butt.

CD


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