Aaron Franklin: Pulled Pork - Page 2

HogFan · 03-01-2013, 07:03 PM

Set your standards higher and move to Arkansas! <smile>

caseydog · 03-01-2013, 07:05 PM

Quote:

Originally Posted by GMDGeek

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.

The butts at COSTCO are boneless. I don't know why.

However, I also find nice butts from time-to-time at Kroger, and they have bones. When I do, I but one or two, and freeze them.

BTW, I can't tell any difference in flavor between bone-in and boneless. I just like the bone to use as my doneness indicator, as Aaron mentioned.

CD

cirk · 03-01-2013, 07:53 PM

Quote:

Originally Posted by caseydog

The butts at COSTCO are boneless. I don't know why.

However, I also find nice butts from time-to-time at Kroger, and they have bones. When I do, I but one or two, and freeze them.

BTW, I can't tell any difference in flavor between bone-in and boneless. I just like the bone to use as my doneness indicator, as Aaron mentioned.

CD

I have never seen one in the store without the bone. I as well use the bone for a done ness indicator.

GMDGeek · 03-01-2013, 08:24 PM

Would love to use the bone as a doneness indicator! lol ...

schmitty28 · 03-01-2013, 08:31 PM

glad to see Aaron finally learned what I had been teaching him he'll get there with some more practice haha (just kidding) great video will definitely watch the others

luke duke · 03-01-2013, 08:40 PM

Quote:

Originally Posted by GMDGeek

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.

First, it's a pork butt, not a shoulder. Second, you aren't looking hard enough. RD offers both bone-in and boneless.

Just BS · 03-01-2013, 08:49 PM

I like Franklin's style and I'd like to break bread with him, but I doubt I'll ever stand in line for 2 hours to eat his food.

Maybe some day my ol' lady will leave me for him and he'll be kind enough to throw me a brisket to help keep all the beer down I'll be drinking. :p
Sent from my SCH-I535 using Tapatalk 2

Robert Yuras · 03-01-2013, 09:11 PM

Quote:

Originally Posted by GMDGeek

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.

All of HEB's boston butts have the bone.

HeSmellsLikeSmoke · 03-01-2013, 09:16 PM

Quite a few Brethren can cook pulled pork better or as well as he does. Brisket? Not so many.

tb80 · 03-01-2013, 10:01 PM

Quote:

Originally Posted by Robert Yuras

All of HEB's boston butts have the bone.

Agreed. I just bought two bone-in butts from HEB for $1 pound

NickyG · 03-01-2013, 10:03 PM

Quote:

Originally Posted by HogFan

Set your standards higher and move to Arkansas! <smile>

Agreed!

Fo Sizzle My Nizzle · 03-02-2013, 12:08 AM

I like to trim most of that fat to increase my bark ratio.

John Bowen · 03-02-2013, 07:15 AM

Does anyone know what brand of smoker that stick burner is that Franklin uses???? I cannot tell.

El Ropo · 03-02-2013, 07:59 AM

Pretty sure it's an old country pit from Academy sports. Hecho en Mexico.

Looks like the Brazos shown here http://www.academy.com/webapp/wcs/st...__?N=578824977

John Bowen · 03-02-2013, 08:03 AM

Thanks for the info – I have seen those. They seem to be nice units for what they are. I am not into using a stick burner but those seem heavy enough.

03-01-2013, 08:24 PM	#19
GMDGeek Full Fledged Farker Join Date: 10-10-12 Location: Wylie, TX Downloads: 0 Uploads: 0	Would love to use the bone as a doneness indicator! lol ... __________________ Love me some Good Smoke! http://divepigs.blogspot.com/

03-01-2013, 08:31 PM	#20
schmitty28 Knows what a fatty is. Join Date: 01-07-13 Location: Noblesville,IN Downloads: 0 Uploads: 0	glad to see Aaron finally learned what I had been teaching him he'll get there with some more practice haha (just kidding) great video will definitely watch the others __________________ char griller 5050/ homemade offset

03-01-2013, 08:49 PM	#22
Just BS Full Fledged Farker Join Date: 09-10-12 Location: So Cal Downloads: 0 Uploads: 0	Re: Aaron Franklin: Pulled Pork I like Franklin's style and I'd like to break bread with him, but I doubt I'll ever stand in line for 2 hours to eat his food. Maybe some day my ol' lady will leave me for him and he'll be kind enough to throw me a brisket to help keep all the beer down I'll be drinking. :p Sent from my SCH-I535 using Tapatalk 2

03-01-2013, 09:16 PM	#24
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Quite a few Brethren can cook pulled pork better or as well as he does. Brisket? Not so many. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle
	1 members found this post helpful.

03-02-2013, 12:08 AM	#27
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	Aaron Franklin: Pulled Pork I like to trim most of that fat to increase my bark ratio. __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus ~ Limey Weber 18 OTS When all else fails just ask yourself, WWGALD???

03-01-2013, 07:03 PM	#16
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	Set your standards higher and move to Arkansas! <smile>

03-02-2013, 07:15 AM	#28
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	Does anyone know what brand of smoker that stick burner is that Franklin uses???? I cannot tell.

03-02-2013, 07:59 AM	#29
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Pretty sure it's an old country pit from Academy sports. Hecho en Mexico. Looks like the Brazos shown here http://www.academy.com/webapp/wcs/st...__?N=578824977 __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)
	1 members found this post helpful.

03-02-2013, 08:03 AM	#30
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	Thanks for the info – I have seen those. They seem to be nice units for what they are. I am not into using a stick burner but those seem heavy enough.