How do you smoke a pork butt on a Franklin BBQ?
Set the smoker to 275 degrees indirect heat and put in the pork butt. After the first three hours, Aaron recommends to Spritz the Pork Butts with Apple Cider Vinegar every hour until around the 8hr mark when the butt splits and it’s time to wrap it in aluminium foil.
What rub does Aaron Franklin use?
“Here in Central Texas, we just use salt and pepper,” Franklin says. “For brisket, it’s always half Morton kosher salt, half pepper. For ribs or turkey, it’s two parts pepper to one part salt. I might throw a little paprika in with pork, just to help add a bit of mahogany color.
How long smoke pork butt Aaron Franklin?
The basic schedule was as follows:
- Smoke the meat at 270 degrees for 8 hours (or until fat cap breaks, more on this later)
- After 3 hours, spray with apple cider vinegar hourly.
- Wrap the meat in foil, and continue to cook at 295 degrees for additional 1.5–2 hours.
Does Aaron Franklin wrap pork shoulder?
Award-winning Texas barbeque pitmaster Aaron Franklin wraps pork butt (a cut of meat alternatively called Boston butt or pork shoulder) using wide rolls of aluminum foil. For the final two hours of the 10 hour cook of a pork butt, the meat cooks inside a tight wrap of heavy duty aluminum foil.
Do you flip pork shoulder when smoking it?
It is very important that you place the meat with its bone at the bottom for this will help form the rendered fat which will keep the meat moist. Once you begin the cooking process, just leave the pork alone and let the heat do all the magic. I don’t even prefer flipping it or turning it size wise while it is cooking.
Does Aaron Franklin just use salt and pepper?
April 12, 2019 Updated: April 12, 2019 2:26 p.m. Aaron Franklin, in his widely disseminated recipe, uses a spritz that’s one part water and one part vinegar or Worcestershire sauce to keep his brisket from drying out.
Does Aaron Franklin only use salt and pepper?
Experiment with different spice blends to create your own signature barbecue rub, or keep things simple like Texas pitmaster Aaron Franklin, who only uses coarse salt and black pepper, sometimes with a little paprika for color.
How often do you spritz pulled pork?
Place it on the smoker. After 3 hours of smoking, begin spritzing with 15-20 sprays every hour for 3 more hours for a total of 3 separate spritzes before removing it. Once the shoulder reaches an internal temperature of between 165° and 170°, remove it from the grill.
What temperature do you wrap pulled pork?
If you’re planning to wrap your pork butt in foil, the best time to do it is when the pork butt has achieved an internal temperature of 150 to 170 degrees, or about two-thirds of the way through the cooking time. This will give it the best possible combination of flavor and texture.
Does wrapping a pork shoulder make it cook faster?
Wrapping with Peach/Pink Butcher Paper Hastens cooking time, making the meat less prone to drying out in your grill or smoker. As a technique, wrapping in butcher paper works best when the meat is allowed to reach the stall (usually between 160 and 170 degrees internal temperature) before wrapping.
What is the best temperature to cook pulled pork?
Heat your grill/ smoker to 225°F to cook pulled pork. I like to plan at least 1 hour and 15 minutes per pound at this temperature. What is this? If you want to speed up the cooking process, increase the temperature to 325°F, this should cut out 2-3 hours.