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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".  

"I've made a note never to piss you two off." - Stike