拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 03-01-2013, 02:14 PM   #1
Dirtbuddy
is one Smokin' Farker

 
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Default Aaron Franklin: Pulled Pork

__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
Dirtbuddy is offline   Reply With Quote


2 members found this post helpful.
Thanks from: --->
Old 03-01-2013, 03:59 PM   #2
cirk
is Blowin Smoke!
 
Join Date: 12-15-11
Location: Madison, MS
Default Aaron Franklin: Pulled Pork

I like his simplicity
__________________
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
cirk is online now   Reply With Quote


Old 03-01-2013, 04:23 PM   #3
pal251
Full Fledged Farker
 
Join Date: 06-07-12
Location: kansas
Default 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
pal251 is offline   Reply With Quote


Old 03-01-2013, 04:37 PM   #4
funugy
Full Fledged Farker
 
funugy's Avatar
 
Join Date: 05-21-12
Location: Oak Harbor, WA
Default

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?
funugy is offline   Reply With Quote


Old 03-01-2013, 04:41 PM   #5
cirk
is Blowin Smoke!
 
Join Date: 12-15-11
Location: Madison, MS
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.
__________________
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
cirk is online now   Reply With Quote


Thanks from:--->
Old 03-01-2013, 04:52 PM   #6
funugy
Full Fledged Farker
 
funugy's Avatar
 
Join Date: 05-21-12
Location: Oak Harbor, WA
Default

^^^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.
funugy is offline   Reply With Quote


Old 03-01-2013, 04:53 PM   #7
Dirtbuddy
is one Smokin' Farker

 
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Default

I never foil butts during a cook...only once they hit the cooler.
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
Dirtbuddy is offline   Reply With Quote


Old 03-01-2013, 05:13 PM   #8
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

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
ButtBurner is offline   Reply With Quote


Old 03-01-2013, 05:24 PM   #9
cirk
is Blowin Smoke!
 
Join Date: 12-15-11
Location: Madison, MS
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..
__________________
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
cirk is online now   Reply With Quote


Old 03-01-2013, 05:28 PM   #10
Big M1ke
is one Smokin' Farker
 
Big M1ke's Avatar
 
Join Date: 02-05-13
Location: North Wales Pa
Default

Franklins the man
__________________
GMG Davy Crockett---22.5 OTG "when i read about the evils of drinking, i gave up reading"
Big M1ke is offline   Reply With Quote


Thanks from:--->
Old 03-01-2013, 06:10 PM   #11
Ijustwantedtolookatpics
On the road to being a farker
 
Ijustwantedtolookatpics's Avatar
 
Join Date: 07-26-11
Location: Lowell, MA
Default

I really enjoy his videos. Seems pretty genuine. Someday I'd like to try his brisket.
__________________
_____________________________________________
CG Akorn
Weber 22.5 OTG
Weber gasser
Kinda-fast Grey Thermapen
Ijustwantedtolookatpics is offline   Reply With Quote


Thanks from:--->
Old 03-01-2013, 06:16 PM   #12
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

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!!!!
ButtBurner is offline   Reply With Quote


Thanks from:--->
Old 03-01-2013, 06:24 PM   #13
GMDGeek
is one Smokin' Farker

 
GMDGeek's Avatar
 
Join Date: 10-10-12
Location: Wylie, TX
Default

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.
__________________
Bib Up and Dive In!
http://divepigs.blogspot.com/

***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (http://bit.ly/1DcJyAe)
GMDGeek is online now   Reply With Quote


Old 03-01-2013, 06:57 PM   #14
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Default

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.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Old 03-01-2013, 07:01 PM   #15
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Default

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.

CD
caseydog is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:28 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.