BBQ with Franklin: Pulled Pork

Video quality	The size	Download

Информация о BBQ with Franklin: Pulled Pork

Название	:	BBQ with Franklin: Pulled Pork
Продолжительность	:	10.28
Дата публикации	:
Просмотров	:	6,2 jt

Learning new stuff every day!
Comment from : FU 46

I’m curious how much this pork butt weighed precook? 6-7 lbs?
Comment from : Jon

What smoker is that and what wood did you use
Comment from : The Rhodie Fam

We makei it in our oven - exact directions , comes out exactly and delicious! Our gratitude and thanks, family favorite here
Comment from : John Canzoneri

The question is…does Aaron remove the baffle from that Brazos?
Comment from : Claiming Christianity

❤
Comment from : Lisa Eastes

Pork is King, sorry brisket!!
Comment from : Dave Vannoy

Foil boat is the way to go
Comment from : wakeywarrior

Weirdo
Comment from : Wayne Welch

Great video🥰br275 degrees …is it farenheit or celcius
Comment from : Storm

I cooked 8 pork butts for my wedding reception following this guide Legit and simple enough that I could follow
Comment from : Matt V

Oh my god, that looks amazing!!!
Comment from : Billy

A thermometer helps I think 225 is better for the long run
Comment from : Cbk123

Cooking this right now 👍
Comment from : mike13899

I've never had a pork butt come out in 8 hours, more like 11 or 12 hours, but I don't wrap in foil so that's probably the difference
Comment from : Man and a Tractor

There are eight trillion "cooking barbecue pork butt" videos on Youtube, and probably a few uploaded every single day Do you think by now we could do away with informing viewers what part of the pig the "butt" comes from, like we're all retarded?
Comment from : Paulson Cain

It disgusts me sometimes how effortless BBQ is for this man I was about five of these deep before I got one I was happy with What a legend
Comment from : Amocoru

You don't seem like no Texan New Englander
Comment from : nicodemo Scarfo

Ehhfat side down is better
Comment from : M V

A little refresher course from a Master
Comment from : Robert Jason

Texans, never wanting sweet in the pork That being said, I want to eat this lol
Comment from : john Victory

I’ve watched this video so many times; this is a man I would love to have a drink with while chatting about fire
Comment from : Abhilash Thomas

I also have a pecos which I added a 36-48" adjustable smokestack and insulated the firebox, removed the baffle plate at the exchange and all made a tremendous difference Can now regulate Temps and cooks extremely even
Comment from : Charlie Ellenburg

Who cares if your from TX BBQ in TX u horriblelol 😂
Comment from : Tb

Never had "pulled" pork We always chopped it
Comment from : Adna Craigo

yes I know who this master pro pit boss is, that being said, let's pretend he is your averagejoe schmo He doesn't overthink it, he doesn't cook to time he cooks to temp Rub, smoke, maintain temp, wrap when it looks like splitting apart, usally at the 165-170 stall area Spritz and add butter on top ( I do), and cook till pull time I actually, to be honest have been pulling at 190 and reasting for two hours and it is noticeably more juicy than 203 to me I found out when I had to serve hungry people waiting so I pulled early Was surprised how much better Simple bbq is usually the best
Comment from : Tim Freyer

Awesome thank you for these! This turned out awesome for my family
Comment from : Jon Smallwood

I'm still looking for an invite?
Comment from : Bernie Bass

Thanks for the great videos! I learn something everytime I'm curious what kind of knives you use for various things, and brand too Also what's the best way to sharpen them?
Comment from : Gary Leach

Great video! What smoker did you use for the butt?
Comment from : Hamilton Ward

Your last video was 6 years ago :'<
Comment from : Ye Ming

10:15 Why did that look difficult to swallow? haha
Comment from : xdeadyoungx

How often do you schpritz it? About 1x/hour?
Comment from : Nilssön Åkerlund

Looks amazing!
Comment from : Nothammy

when will you make more videos?
Comment from : Eric Garcia

On my butt i just score the fat cap No trimming needed The fat will melt away even the cap is gone low and slow 250 degs for about 8 hours last hour or 2 coved with foil, and up the temp to 300 degs when the temp hit 185 deg in the middle its cooked
Comment from : 426 SUPER BEE

COuld this be done in the oven the same way?
Comment from : kitkindy

This guy sure did die off
Comment from : Jack Son

i watched this
Comment from : Oliver

What the hell is this crazy cinematic theme 😂 it's so well shot but it's unnecessary, it just feels wrong 😅
Comment from : Frosty the Snowman

Have you ever smoked a prime rib?
Comment from : John Gieler

Aaron Sharin' As always, with style and humility Nice vid, so happy I subscribed My humble WSM and I appreciate these vid greatly
Comment from : Robert Jason

youtube/UG2WegBqsUY Pernil🤤
Comment from : Cooking with PSKitchen

I guarantee that was good
Comment from : Larry Burns

Came hear to hear your preferred "done" temp, didn't hear anything!! 195, 200, 205????
Comment from : Caleb Taylor

Suuper ❤ ❤ ❤
Comment from : yakob jose

Meat U ate already turned to shit about 9 years ago LOL 😆
Comment from : Boyd Manning

I don't know Aaron personally but just watching his videos I believe he's a good dude!
Comment from : Eddie Murphy

Love your technical advice, your humor moments (and your bbq) !!
Comment from : Cozmic Chaos

Pork Butt is obviously from a different animal but is that like 🦃 Turkey Ass (from the movie NORBIT) 🤣😂🤣😂
Comment from : Lucas Jonathan

My Pit Boss 820 is an absolutely a horrible smoker Just called pit boss again for same problem Now they say they can not find any record of them sending me parts They need to go through the whole process with me again 150 degree temp swings 2 new control panels and thermometer and it is still junk Will not replace grill even though I have been calling with problems since new I have ruined so much meat on this crap I now have to throw away the money I spent on this and buy a new smoker It will not be a Pit Boss, I promise you that They just keep mailing me parts and I have to tear the grill apart to replace them, over and over and over HORRIBLE CUSTOMER CARE
Comment from : Vw Guy

One quick comment about time and temperature: Texas has a pretty high elevation, which results in lower atmospheric pressure, hence stuff can cook at a higher temperature for a longer time, and not be done yetbrbrI live in the Bay Area and I’ve smoked a lot of meat, and it’s always done before the recommended time I’ve noticed that their 275 is closer to 225 for us, and that 5 hours here equals 8 hours there
Comment from : Ebvardh Boss

What’s the best wrap for pork butt? Butcher paper or foil?
Comment from : Jrtarmac

I don’t have a smoker, do have any suggestions on cooking brisket with other means?
Comment from : jack yonkers

Do you add hot sauce to the apple cider/ or water or just straight hot sauce
Comment from : Ern

Aaron, phenomenal Can taste it from here, wish I could get to Franklin’s to try some Alas, stuck in H-Town recovering from an illness But, looks SOOOOOO good!!!! Great job, love your videos!
Comment from : Peter Trout

foil not butcher paper is best? TIA love the channel
Comment from : John Harbaugh

I'm watching this from 9 years ago and been using this video for 2 years to help coach me through family gatherings Much thank you from SE Texas
Comment from : Zack Newland

Hello! Great recipe and very straight forward instructions! Question…would these same instructions apply if I am smoking two pork butts? Any recommendations would be very helpful Thank you and great video!
Comment from : HAZCOM 316

What wood did you use? Thanks
Comment from : Andrew M

275 degrees fat side up Wrap in foil after 4-5 hours 4 more hours Rest 30 mins, shred
Comment from : Hingle McCringle

Looks dry
Comment from : Dan kim

Been 6 hours now on a Traeger Fat has not split I’m getting nervous…
Comment from : H G

2/hrs per lb at 250 is my usual go to on this cut of meat Great video thanks
Comment from : wood butcher

This man understands cooking meat so well
Comment from : Cannon Ball

what temp do you pull it to wrap?
Comment from : Ryan R

YAY for not adding sugar or a sugary sauce Meat should not taste like candy
Comment from : Kuei 12

youtube/Zj9ZwB78s6M
Comment from : Lilyanna

Clearly not Hispanic in Texas, carnitas are a big part of our food and culture
Comment from : theaggiefan54

This guy is base Most the stuff they do is very simple and boringas a chef he is a good cook I guess but my 9 year old is more creative
Comment from : Jeffrey Carr

no meater, no trimming, less than 2 hour rest what is this??
Comment from : Kap

Jesus this guy does everything “since he’s in Texas”
Comment from : Joey Jordan

1q
Comment from : Steven Rummage

Heya dude, I'm cooking a pulled pork for Christmas, this will be my first try, but I've got a question, do I remove the skin ? and keep the fat ? or remove the entire skin and fat orrrrr do I not touch it and leave the skin and fat ? lol, uber noob question, but doesn't hurt to ask, not to mention I'm cutting it short to get an answer in time, but thanks in advance to anyone who can fill me in what I'm meant to do
Comment from : RUSTY NEEDLES

Real surprised there is no thermometer used here at all If you pull before about 190 degrees internal, that bone won’t pull out and the interior meat will get chewy It’s the sign of a great chef that he can eyeball all of this and it come out so perfectly I’m not there yet so I live & die by my remote thermometer
Comment from : pudgeUSAF

Too much talking 🙅🙅
Comment from : Susantha Fernando

I just don't feel this one
Comment from : El Bassman

Looks like it is about 6-8 lbs Butt Your using a stick burner at 275* I have a Z-Grill 1000 series using Apple pellets The butt that I have is about 10 lbs Can you tell me what temp you would cook my pork butt? Would it have a bark like yours?brUSMC66'- / 77563
Comment from : Ed Matthews

any chance you'd wanna date my wife?
Comment from : m-ke D

What is the bbq you are using
Comment from : whiteno1

Texas style, plain and simple and not smothered in any sauce, Ya Buddy !!
Comment from : Anthony Vandeheiden

Frankie here from Mansfield, TX I followed this video and made the best pulled pork I have ever made I forgot to use a binder though Bark probably would have been better I'll do it next time Everyone loved it though Thanks for sharing
Comment from : Frankie Shoemaker

Is there a gland that should be removed on the shoulder before smoking?
Comment from : Jon Neal

BBQ Jesus
Comment from : Takeflight

Ok
Comment from : Divyanshu Pathak

He doesn’t even say what temperature to take it out
Comment from : ScootMagoot46

This Gordon Ramsey f-word style cinematography is REALLY annoying Extreme shaky close ups with that stupid focus moving all the time Just show us wide what he's doing I don't need to see the friggen individual grains of salt
Comment from : John Tompazidis

I’ve got the weirdest boner right now
Comment from : Kevin Akers

I wouldn't survive in Texas, lol I couldn't handle all that black pepper Honestly, I could go without black pepper entirely and be 100 happy Other than that, it looks great!
Comment from : Bowhunter91

If you’re wrapping it tight in foil, why add the water pan? The way you wrapped it up you made a pretty darn tight seal around that pork Is the water pan just like your totem?
Comment from : TheWingus