Pulled Pork with Franklin

JohnInCarolina

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

http://www.youtube.com/watch?v=LbzEa_juegs

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".  

Ozzie_Isaac

Just catching up on some threads.  Thanks for sharing!  Franklin is a genius and we are lucky to live during his time on this mortal coil.

JohnInCarolina

Ozzie_Isaac said:

Just catching up on some threads.  Thanks for sharing!  Franklin is a genius and we are lucky to live during his time on this mortal coil.

nolaegghead

I thought comments were turned off on this one

Legume

Franklin eats Papa Murphy’s pizza.

nolaegghead

And pop tarts

Ozzie_Isaac

I prefer Tombstone Pizza.

lkapigian

nolaegghead said:

And pop tarts

Pulled Pork PoP Tarts, I think I will give that a go ,stay tuned 

TechsasJim

I don’t know about all this pop tart/pizza stuff but I do use Franklin’s vinegar sauce on my pork butts.   🤷‍♂️  

wps456

I’ve smoked a butt on my egg using his method (275, post oak, salt n pepper, etc). It was really good but the flavor (post oak, salt n pepper) was just similar enough to my brisket (I use his method) that I prefer to do my butts Memphis-style (225, Central BBQ rub, hickory).
I’d also recommend his homemade BBQ sauce (his regular one) and bean recipe (reduce the salt and chili powder though) both are really good and easy.

shtgunal3

Ozzie_Isaac said:

I prefer Tombstone Pizza.

I’m your huckleberry