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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, 07:03 PM   #16
HogFan
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Set your standards higher and move to Arkansas! <smile>
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Unread 03-01-2013, 07:05 PM   #17
caseydog
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Quote:
Originally Posted by GMDGeek View Post
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
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Unread 03-01-2013, 07:53 PM   #18
cirk
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Quote:
Originally Posted by caseydog View Post
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.
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Unread 03-01-2013, 08:24 PM   #19
GMDGeek
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Would love to use the bone as a doneness indicator! lol ...
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Unread 03-01-2013, 08:31 PM   #20
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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
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Unread 03-01-2013, 08:40 PM   #21
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Default Aaron Franklin: Pulled Pork

Quote:
Originally Posted by GMDGeek View Post
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.
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Unread 03-01-2013, 08:49 PM   #22
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Default 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
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Unread 03-01-2013, 09:11 PM   #23
Robert Yuras
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Quote:
Originally Posted by GMDGeek View Post
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.
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Unread 03-01-2013, 09:16 PM   #24
HeSmellsLikeSmoke
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Quite a few Brethren can cook pulled pork better or as well as he does. Brisket? Not so many.
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Unread 03-01-2013, 10:01 PM   #25
tb80
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Quote:
Originally Posted by Robert Yuras View Post
All of HEB's boston butts have the bone.
Agreed. I just bought two bone-in butts from HEB for $1 pound
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Unread 03-01-2013, 10:03 PM   #26
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Quote:
Originally Posted by HogFan View Post
Set your standards higher and move to Arkansas! <smile>
Agreed!
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Unread 03-02-2013, 12:08 AM   #27
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Default Aaron Franklin: Pulled Pork

I like to trim most of that fat to increase my bark ratio.
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Unread 03-02-2013, 07:15 AM   #28
John Bowen
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Does anyone know what brand of smoker that stick burner is that Franklin uses???? I cannot tell.
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Unread 03-02-2013, 07:59 AM   #29
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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
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Unread 03-02-2013, 08:03 AM   #30
John Bowen
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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.
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