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
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