Aaron Franklin: Pulled Pork

Dirtbuddy · 03-01-2013, 02:14 PM

cirk · 03-01-2013, 03:59 PM

I like his simplicity

pal251 · 03-01-2013, 04:23 PM

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

Sent from my Galaxy Nexus using Tapatalk 2

funugy · 03-01-2013, 04:37 PM

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?

cirk · 03-01-2013, 04:41 PM

I remove any hard fat before cooking. Then after its rested I remove what I can find for health reasons.

funugy · 03-01-2013, 04:52 PM

^^^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.

Dirtbuddy · 03-01-2013, 04:53 PM

I never foil butts during a cook...only once they hit the cooler.

ButtBurner · 03-01-2013, 05:13 PM

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

cirk · 03-01-2013, 05:24 PM

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..

Big M1ke · 03-01-2013, 05:28 PM

Franklins the man

Ijustwantedtolookatpics · 03-01-2013, 06:10 PM

I really enjoy his videos. Seems pretty genuine. Someday I'd like to try his brisket.

ButtBurner · 03-01-2013, 06:16 PM

Quote:

Originally Posted by Ijustwantedtolookatpics

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!!!!

GMDGeek · 03-01-2013, 06:24 PM

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.

El Ropo · 03-01-2013, 06:57 PM

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.

caseydog · 03-01-2013, 07:01 PM

Quote:

Originally Posted by funugy

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

03-01-2013, 02:14 PM	#1
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	Aaron Franklin: Pulled Pork BBQ with Franklin: Pulled Pork - YouTube __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
	2 members found this post helpful.

03-01-2013, 03:59 PM	#2
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	Aaron Franklin: Pulled Pork I like his simplicity __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

03-01-2013, 04:23 PM	#3
pal251 Full Fledged Farker Join Date: 06-07-12 Location: kansas	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

03-01-2013, 04:41 PM	#5
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	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

03-01-2013, 04:53 PM	#7
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	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]

03-01-2013, 04:37 PM	#4
funugy Take a breath! Join Date: 05-21-12 Location: Oak Harbor, WA	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?

03-01-2013, 04:52 PM	#6
funugy Take a breath! Join Date: 05-21-12 Location: Oak Harbor, WA	^^^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.

03-01-2013, 05:13 PM	#8
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	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

03-01-2013, 05:24 PM	#9
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	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

03-01-2013, 05:28 PM	#10
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	Franklins the man __________________ PBC---Weber Kettle

03-01-2013, 06:10 PM	#11
Ijustwantedtolookatpics On the road to being a farker Join Date: 07-26-11 Location: Lowell, MA	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

03-01-2013, 06:24 PM	#13
GMDGeek is one Smokin' Farker Join Date: 10-10-12 Location: Wylie, TX	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! [URL]http://divepigs.blogspot.com/[/URL]

03-01-2013, 06:57 PM	#14
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	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. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)