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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-01-2013, 02:14 PM   #1
Dirtbuddy
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Default Aaron Franklin: Pulled Pork

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Unread 03-01-2013, 03:59 PM   #2
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Default Aaron Franklin: Pulled Pork

I like his simplicity
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Unread 03-01-2013, 04:23 PM   #3
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Default Re: Aaron Franklin: Pulled Pork

I'll have to check that guy out. I liked his brisket video

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Unread 03-01-2013, 04:37 PM   #4
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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?
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Unread 03-01-2013, 04:41 PM   #5
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Default Aaron Franklin: Pulled Pork

I remove any hard fat before cooking. Then after its rested I remove what I can find for health reasons.
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Unread 03-01-2013, 04:52 PM   #6
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^^^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.
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Unread 03-01-2013, 04:53 PM   #7
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I never foil butts during a cook...only once they hit the cooler.
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Unread 03-01-2013, 05:13 PM   #8
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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
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Unread 03-01-2013, 05:24 PM   #9
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Default 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..
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Unread 03-01-2013, 05:28 PM   #10
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Franklins the man
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Unread 03-01-2013, 06:10 PM   #11
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I really enjoy his videos. Seems pretty genuine. Someday I'd like to try his brisket.
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Unread 03-01-2013, 06:16 PM   #12
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Quote:
Originally Posted by Ijustwantedtolookatpics View Post
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!!!!
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Unread 03-01-2013, 06:24 PM   #13
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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.
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Unread 03-01-2013, 06:57 PM   #14
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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.
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Unread 03-01-2013, 07:01 PM   #15
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Quote:
Originally Posted by funugy View Post
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.

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