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Unread 03-15-2013, 11:52 AM   #11
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx
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I've had Franklin's bbq 3 times, I know he runs his pits at 300 on post oak. I have gotten very close at home heres how.
Trim the hard fat
50/50 S&P
300 four hrs wrap in a single layer of BP
continue to cook at 300 until probe tender
allow to cool to 180 and hold at 180 3 hrs
allow to cool to 150 carve it up
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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