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Pulled Pork with Franklin

Given all the pork butt posts of late, I thought folks might appreciate this:



Aaron doesn't use a BGE, but the prep and general cook is very similar to techniques I've seen others suggest here.  Consistent with how he cooks Brisket, he doesn't monitor the temp of the meat.  I think he goes more by time and certain characteristics in the finished product to know when it's "done".  


"If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT


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