BBQ with Franklin: Pulled Pork
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- Опубликовано: 19 июн 2024
- Aaron shares the secrets of TEXAS-style pulled pork. What to look for in the cut of meat, how to season and how to cook.
Music:
"Greenville Girl"
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008
Best thing about being quarantined, more time to smoke various meats.
true dat
Just got a 25lb value pack 😬
Yes! Lol
Yessir! Already smoked ribs and 2 pork shoulders lol
Smoke some jerky too!
Love how MasterClass just re-shot these and charge people to watch, thank you Aaron for doing this 7 years ago!!
Ben Mills these were originally created with/by PBS. Remember this the next time someone wants to cut NEA or CPB funding.
MasterClass has a little more info, it's worth watching imho.
I you want to thank him, why not support him by paying for the MasterClass? That’s how people earn a living.
@@girodavivere ....CUT IT NOW!!! along with the dept of ed,
MasterClass goes into super detail so anyone could do it.
I remember a customer complaining that they didn't want to eat pulled pork, because it's pork butt. They thought it was the ass. So they demanded ham. Ham is pork ass.
dadoody lmbo
LMAO!!!
customer was american?
dadoody HAHA
Glenn Johan obviously not a real one.
Over 7 years later and lots of pork butts, this is still my go-to for pulled pork. Awesome recipe.
You prefer oak or mesquite?
It's a shame he stopped making videos because he's easily the best at this that I've seen, and on top of that he's a genuine, good person. need more people like him. definitely gonna have to try Franklin bbq at some point in my life.
Guess what, he's making them again! Both on here and for the PBS Foods channel, so check out both! He uses the BBQ with Franklin name over there as well with a logo in the thumbnail of every episode to indicate it's him, as well as the title of course. Makes it super easy to skim for the multiple different series they have on the channel
There are plenty of good bbq places full of "genuine, good people." The only reason he took off is because of his soyboy looks and somehow that got all the Austin lefties in a swoon, because finally they could eat bbq that wasn't made by those nasty Texas people outside the cloistered safety of Austin "weirdness."
I would just like to thank you!
I studied this video and learned a lot!
My first attempt at a pork butt was a success.
My confidence is at an all time high thanks to you and videos!
Thanks again!
AMEN!! smoking my first pork butt this weekend but Franklin's book ( which I was given before I knew his videos were here ) saved me from making terminal mistakes with my first brisket years ago!
@Texas CAT Manuals Franklin Barbecue: A Meat-Smoking Manifesto
I know right! I learned a lot. I enjoyed every single moment of this video and did it at home on my day off.
I made this today following the instructions to a T. In at 9, wrapped at 2, done at 6. Served to friends and it was the best that I’ve ever done. Collard greens, cole slaw, green beans, rice-a perfect summer dinner, served outdoors.
Franklin is the goat.. coming from a professional chef he is on point. I wouldn't want to compete with this guy.
How many lb was your pork Butt
I just finished making this for my family for 4th of July, and it turned out beautifully! Thanks for the tips Aaron!
I honestly couldn't tell you how many times I've watched this episode.
@JavaCorps I hate the 3 hrs wait. I want to bring better BBQ and less wait time to the Franklin Barbecue's customers. Is that so wrong? What's wrong with good old fashion competition? Franklin Barbecue Fanboy are willing to wait 3 hrs for Franklin's Tubesteak, because for every hour that you wait for your order, you're getting Fuc!! up the A$$ by Franklin. Your time must not be worth much for you to wait 3 hrs. I will be opening a BBQ restaurant and will be located within 100 yards of Franklin Barbecue. My BBQ joint will be a complete
rip-off of Franklin Barbecue's recipes and I will only serve a maximum of 1,000 customers per day; however, my customers will only have to wait for 30 minutes
maximum to get their delicious BBQ. I plan on spending $4 -$5 million to open this new BBQ joint. My business will be similar to Franklin Barbecue (almost a complete
copy/rip-off) but just a maximum of 30 minutes wait time for our customers. The price of my BBQ items will only be 5% higher than Franklin Barbecue's prices. Would you pay 5% higher to be able to wait for only 30 minutes for similar grass fed BBQ beef?
JavaCorps I think I watch it once a month....lol
Still watching it obsessively in 2019?
Me too
@@littlegayfairy LOL! Idiot.
Franklin, I just wanted to say how happy I was with this recipe. I've cooked 3 pork shoulders now, one was a Memphis style, the other a Carolina style. I tried your method today. The cooking time was a little longer then expected. I was patient and The shoulder was cooked perfectly. The flavor was EXACTLY WHAT I WAS WISHING FOR! I hope you continue making videos in the future!
Aaron is truly a BBQ genius. Great video!
Giving this a try tomorrow. Glad I found this video! Thanks Aaron for sharing your recipes!
LOVE this easy recipe. Today, I am doing it for the second time and cannot wait to hear what my guests think. Thank you for sharing your knowledge and talent!
About how long in foil wrap does it it go? I can’t seem to find that in the video?
I smoked a pork butt today and it was absolutely fantastic with his recipe and also the timing with the foil. Shoulder blade came right off. It took exactly 8 hours to get to 200 degrees internal in an electric smoker at max power. I used minced garlic and onion and turned out fine.
Love your technical advice, your humor moments (and your bbq) !!
I have learned so much from this man. I originally viewed his shows on PBS and have been referring to these videos time and again. Keep it simple is how I roll, thanks to Aaron. I learned how to wrap brisket in butcher paper from him, and my friends all say my brisket is as good or better than any restaurant. I will be smoking a pork butt very soon using his methods.
I made this today. Everyone loved it. Cheers from Schertz and Marion!
No injections, no brown sugar, no sauce. Just a simple rub and a hardwood fire... This is real barbecue!
I noticed he didn't cut out that section of arteries up behind that Money Muscle. I wonder why.
@@edmatthews4640 I've cooked a lot of these and I have never seen this behind the money muscle. I think that the butchers in this area remove them before sale...
Injections and sauces are amazing
Amen!
No...body asked you
Thanks BBQwithFranklin for sharing the info and tips! I live in the heart of the Carolinas and I followed your Pork BBQ techniques yesterday and it was soooo good!
Fantastic and simple method. I'm making today. Thanks for sharing!
That’s probably the best explanation I have ever seen. Love the breakdown of rub ingredients and even though I’ve done dozens of butts I never knew that tip about the fat splitting! .
Even when you don’t need to this guys vids are always a nice refresher
It's fun learning from Aaron! Love his restaurant too.
I followed these suggestions, from the rub, to the temp, and time (wait till the fat splits on the top and them wrap). This has turned out as the best pork I have ever done. There are lots of videos out there but these have been the most informative ones that produce the best results I have found. Please keep them coming and I need to come stand in line at your place the next time I'm in Austin.
I've tried everyone of your videos and the have come out amazing!!!
Fadi Khouri Glad you have made use of our tutorials and have enjoyed the results. We will have full episodes premiering on our site every week: video.klru.tv/program/bbq-franklin/
-team BBQF
***** hu hum. He said butt.
Fadi Khouri Check out his cookbook! It is available on Amazon. I ordered Mr. Franklin's cookbook one month ago. My smoker better get ready. It is going into overtime!
+BBQwithFranklin Hey Aaron, this link is dead
Huuuu
Congratulations on your videos. Thank you for making me understand BBQ in Texas style. From Angra dos Reis - Brazil
Alexandre Northfleet awesome
Thank you so much for this video. I followed it nearly to the letter, and trusted the process. This was only my third time using my smoker and my pork shoulder came out better than any I had ever had before. It's even good cold!
Gotta say, I love your sense of humor and the videos! Thank you .
Wow, he really looks like an Aaron... His parents did a good job naming him.
+Mike Hawk Lol
+Mike Hawk He looks more like a Karl.
***** Lol Said the guy who has the same name
Or more like a becky
Surprisingly, I agree. I look exactly like him, just a little bigger.
We MUST have more videos BBQwithFranklin!!
You are the KING Aaron!
Doesn’t matter what you cook your knowledge is unbeatable! Thank you!
Use this method and came out awesome! Aaron is the man!! Keep it simple salt and pepper and other small things no biggie!!
Pork lends itself to a sweeter rub, beef lends itself better to the savory type rub like a simple salt and pepper rub. Good BBQ doesn't need sauce but it does work well with sauce and or a glaze. Franklin's BBQ is excellent as is many commercial run establishments in the South. But the best BBQ, and for that matter the best meals I've had was always made by the home cook with local ingredients and the care and love they put into it.
So my first attempt at pulled pork. So, I followed this to a T and guess what! Mr. Franklin you are the man. It did not last long at all. It came out so good and it did exacly as it should. Bone came out no issues, pulled right apart and the moisture of the meat was perfect. Just a great video on how to do this.
I used hickory. It was all I had at the time lol.
siroz1 FYI all reading this: Hickory is a classic wood to make ham. If you're looking for that taste then proceed if not use another wood.
Yes, hickory is good. I use on my ribs as well.
siroz1 Ed Floody ***** BBQwithFranklin Should I wait until the 5 hour mark to spritz down my pork butts, or should I be spraying them earlier than that? Thanks guys
Noah Escamilla Large pork cuts like butts and shoulders are full of fat. Its this fat, smoke and crust (Maillard reaction) which makes all meats taste good. I'm not a big spritzer because it stops or at least prolongs this crust and I'm just lazy. Pork is very forgiving and hard to mess up. But there is good pork and excellent pork. Try them both out and make some notes so you can replicate the one you like the most. It will probably be the roast that you were most hungry when you ate it. Have fun and I'm sure you're enjoying it as I type this.
love that guys enthusiasm, jokes and not overdoing things! that's rare for youtube:)
i like how you take the time to explain everything even what you used for the ingredients thanks allot.
I LOVE this series! I'm not a stranger to BBQ by any means but watching these videos is like having Steven Hawking help you with your math homework! Big respect for this guy....I aspire to bring REAL BBQ to my area someday soon and I always envisioned it to be in the model of this master of meat....
2 a.m. this morning: HEB app showed delivery windows open TODAY.
2:01 a.m: Started trying to decide what to smoke on my Weber today.
2:45 a.m: Finished watching this video.
3:00 a.m.: Ordered Pork Butt from HEB.
9:30 a.m.: Received 9 lb. Pork Butt.
11:00 a.m.: Finished modifying my Weber Kettle to fit my new Thermoworks Billow (*of course* I couldn't find a stepper bit, but persevered w/ drill bits and a Dremel :).
11:30 a.m.: Had temp to 260°. Put Pork Butt on.
7:37 p.m.: Pulled finished Pork Butt off the heat (cooked to 202°, otherwise followed these instructions, almost exactly).
8:09 p.m.: Couldn't stand letting it rest anymore. Proceeded to shred/pull the whole chunk 'o meat.
9:00 p.m.: Finished eating WAY too much of the best pulled pork I've ever made (thanks to Aaron!!!), and putting away about 5 lbs. for leftovers. Must've lost over a lb. of total weight to liquid/fat rendering. Three of us must've eaten close to a pound each.
I've made three briskets and this Pork Butt so far during the stay-at-home orders. Got pork ribs (babybacks) coming Tuesday, and will try not to eat them all in one sitting. :)
God bless Texas. God bless BBQ.
Jesus Christ man... how fucked is your sleeping schedule.
Thank you for the tips! I am just trying new ways to smoke meats. Again thank you Aaron. I appreciate everything.
Russ
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 S.E. Texas
Hi Franklin, greatings from Bavaria. It's an amazing Video! I will try it soon
Did you try it? Greetings from Texas.
I love how you reference everything as being from "central Texas" love it!
Great directions, smoked several pork butts following Franklin instructions, came out great every time. Simple and effective. Thank you.
Used this method today, my best pulled pork to date! THANKS FRANK!
Just smoked a pork butt for a July 4th party following the guidelines presented here by Franklin and I have to say (along with several neighbors) that it was absolutely delicious. Everyone raved about it. I will be doing again for sure.
I'm going to try it this weekend. Any advice?
@@timothybueschel7114 The only advice I could give is to follow his instructions. Basic rub, 275 for about 5 hours, pull and double wrap in foil, put back on for about 3 hours or until it reached 195. I was not able to monitor it so it didn't get spritzed with anything and was still juicy. If you are going to be around it wouldn't hurt to spray it every hour for the first 5 hours. You will love it. It falls off of the bone and is great. Good Luck and be sure to let me know how it turned out.
@@molliesdad4702 ty, will do.
I do all my butts at 225-230 for an hour per pound! Also to expand on something he mentioned in this video... I ALWAYS ALWAYS ALWAYS leave my butts in the foil after they have reached 190-195 and wrap them tight in a towel and put it in a cooler for an hour before pulling it! Letting the meat rest is by far the most important part of the entire cook! Also when mine reaches about 160 when I go to wrap it I coat the top of it with brown sugar and honey to give it a little sweetness!
@@timothybueschel7114 well Timothy?? How was it?
Great video Aaron. I've watched a lot of videos on youtube about smoking meat by far the one on your channels are the simplest and straight to the point videos. I made my own smoker since where Im from(Asuncion, Paraguay) I've never seen a smoker. I raise my own pigs and after 3 years I was trying to find someway of smoking pork similar to the way you guys do it up in the US. The hardest thing of smoking here in Paraguay is finding the correct wood to burn. I tried Ipe wood and I can say it has been the best smoked pork that I have ever tried. Thanks for all the tips.
Thanks for the tips. I cooked pulled pork for first time and used your wrapping in tinfoil and grill technique. It was so useful and the bone came right off! Thanks again
Thank you guys so much for explaining the details like why you let the meat rest so that the moisture doesn't escape I never really understood that part when I say let it rest. These are the instructions almost anyone would need to really do a good pork butt even in their own oven because I did this way with a combination of my oven and slow cooker. It was perfection!
Just smoked my first pork butt yesterday. Came out great. Thanks for the video!!!
I made this yesterday for the 4th of July, 1st time making pulled pork. Had an 8 lbs pork butt, followed the recipe/temperature almost exactly. Had the bark, fat separation around 5-6 hours, wrapped it and cooked until internal temperature was 205 Degrees F. It turned out amazing and juicy, the bark mixed in with the inside meat made it taste amazing. Good smoke flavor too. Started my fire at 4 AM, it was done around 12:30 PM. So a little over 8 hours cooking.
Got me a stick burner... watched your video about 20 times... made your recipe... maybe the best pulled pork I’ve ever eaten!! Aaron Franklin, my family thanks you!!!
We makei it in our oven - exact directions , comes out exactly and delicious! Our gratitude and thanks, family favorite here.
I always keep a box of latex gloves in my kitchen cabinet, and at least 20% of the time I actually remember to use them.
I'm from st louis and my favorite bbq is a pulled pork sandwich. No question
Glad i came across this video! Going to try my first one using this method. Simple and easy.
I love this recipe and style of pulled pork. Excellent flavor.
Who watches cooking videos when they're really hungry?
Ethan Golly hahahhaha me
I should probably be hungry more often, but I've been doing too much grilling and barbecuing lately... I caught a mean case of the meats and am here because misery loves company, or some such.
WR3ND i am eating pasta....and watching this
You mean when you've been smoking a load of weed
I watch cooking videos and GET hungry..
Awesome Aaron you are the king next time I am in Austin i'll be in line Thanks for sharing your experience with us foodies.
Better get there early.
It's good but it ain't worth waiting hours upon hours for
@@allnamestaken10 yes it is
That looks so, so yummy. Gonna make it tomorrow! Thanks for the great tutorial!
done this twice just as Aarron explains and it was amazing!, its seems simple compared to others rubs and injections but it works!
Doing my first Boston butt today and nervous as heck. My big green egg just stares at me looking for the challenge today. I met Aaron last year at his shop and the guy is touched by BBQ Jesus. The way his pork develops that bark with the basics in rub is unmatched. After watching so many other videos on how to do pork butt, none of them look as good as Aaron's. Think of it as Timothy Dalton to Sean Connery...Aaron is all lip smackin' classic James Bond and very simple and the real-deal...and having tried and see the process in person was spiritual for me. Wish me luck today!
GOOD LUCK TODAY!
Franklin seems like the Yoda of BBQ
Nah. Myron Mixon is the Yoda of BBQ. More like Luke Skywalker
@valsorim I hate the 3 hrs wait. I want to bring better BBQ and less wait time to the Franklin Barbecue's customers. Is that so wrong? What's wrong with good old fashion competition? Franklin Barbecue Fanboy are willing to wait 3 hrs for Franklin's Tubesteak, because for every hour that you wait for your order, you're getting Fuc!! up the A$$ by Franklin. Your time must not be worth much for you to wait 3 hrs. I will be opening a BBQ restaurant and will be located within 100 yards of Franklin Barbecue. My BBQ joint will be a complete
rip-off of Franklin Barbecue's recipes and I will only serve a maximum of 1,000 customers per day; however, my customers will only have to wait for 30 minutes
maximum to get their delicious BBQ. I plan on spending $4 -$5 million to open this new BBQ joint. My business will be similar to Franklin Barbecue (almost a complete
copy/rip-off) but just a maximum of 30 minutes wait time for our customers. The price of my BBQ items will only be 5% higher than Franklin Barbecue's prices. Would you pay 5% higher to be able to wait for only 30 minutes for similar grass fed BBQ beef?
@littlegayfairy You literally post this same shit on every fucking video. Are you desperate for attention or what?
@@littlegayfairy I don't think you understand what it takes to open a restaraunt let alone to optimize the BBQ process.
There's a reason people wait in line at Franklin's. It's consistently the BEST in Texas!!
Thanks for the tip about letting the pork rest before you shred it. I never knew that and yeah, you're right, sometimes mine does come out a little dry but I didn't know why. Thanks again!
My Husband and I just came back from Austin Texas and one of the guys at the airport rental car service let us know that he learned how to bbq from your videos and man am I happy he mentioned it. Texan bbq is FREAKIN DELICIOUS!!!
I'm a muslim but i gave it thumps up just for this guy
Hahaha.. Same here.. Btw.. Damn!! You look gorgeous..(If that is you in the pic)
Ghost Protocol thank you ! Yes that is me
U r welcome.. I am assuming Arab descent.. From where?
Ghost Protocol from Saudi Arabia but i live in the States
Sarah Osama and I live in Saudi Arabia :-D
Is it me or does Aaron remind you of Seth MacFarlane.... Strange.. Loving this meat channel haha
Great tips, I really enjoy these videos! Thank you!
Used this method this weekend. Best pork shoulder I ever cooked. Thx for the video.
Glad to see someone leave the fat on after smoking it. Never understood when people pull it all out. The fat is what makes it so delicious. Great video.
Love your videos!! That looks heavenly!!
I made 2 of these the other weekend on my weber smokey mountain 14" (nice little smoker)
They turned out amazing...Something about homemade BBQ, it makes life worth livin
I watch this and follow it and my pork butts went from average to amazing. Aaron Franklin is the man for Texas Bar BQ!
Aaron's tips and recipes are fantastic! Some people have asked what kind of wood Aaron uses: He prefers post oak (readily available in Texas by the truck-load) for smoking. Occasionally he will use hickory. I changed to post oak, and now use it exclusively.
I'm in SoCal, I use mesquite. We have so many trees in this area. I just wait for a windstorm and then go out with my chainsaw to collect. I like Hickory too, but I have to buy it in chunk at home depot.
Use what is local. If you are further up north you will want Apple or Cherry. Down south it is Oak, Hickory, and Mesquite. Don't just emulate the top chefs, if there is a local flavor or spice preference tie it into your meat. Good BBQ comes from the soul and your local culture is part of that.
HEB Brand "Hill Country Fare" on those powders lol.
Nothing (Howard E.) BUTT the best!
Let's you know ur in Texas
This is the only pulled pork video to be watching. So good!
Thanks Aaron! Made this yesterday and loved it!
Girls, if a man can't cook...he ain't gonna be good at anything else either! Heed my words and be happy.
Son
i have been smoking pork for years and was always using a brown sugar base rub. i got kind of tired of that so i figured i would change it up. so i watched this video about 2-3 months ago and i have only been using your style rub since. all my friends and family like it better and it is very simple, easy and tasty. one thing is, i use hickory. i live in connecticut so i dont think that kind of rub is common. thanks Aaron
also after i wrap my meat in foil i discontinue the use of wood and switch to charcoal because your not going to put any more flavoring and its just a waste. i only do this cause i buy my wood in the store and its cheaper to do it that way for me. $20 for a bag of wood and about $8-9 for charcoal.
polaris0622 Check craigslist for cheaper wood.
This recipe, song and verse, is absolutely perfect. Thank you so much for posting it!
Aaron,
OMG. Stayed up last night with a 8 pounder. Best I ever made and made for a great breakfast for 10. Thank you!!!
...since we're in Texas
Awesome Vid! Love your work, sir.
Well done. Very articulate and easy to follow.
Just a refresher… always nice visiting Mr Franklin.
I’m glad you don’t put sugar/brown sugar in your rub. To me it doesn’t need it. Sugar tends to burn, no rub needs it in my opinion. At the end you’re most likely to put bbq sauce(sweet baby rays) on your finished shoulder- butt anyway. There’s you’re “add sugar to” right there. Nice rub by the way. Nice finish. Makes me hungry. Try biscuits and gravy(pulled pork) instead of the sausage in it. You will thank me. The flavor is amazing. Better than sausage in my opinion.
I love this show. He’s like the bob ross of BBQ
True that, save for Bob Ross liked blazing herb; Aaron just loves his beer. God Bless Texas.
One of the best videos on RUclips. I keep coming back here and have cooked these butts for years now. They are always amazing. One day I’ll make it to that line in Austin.
I’m cooking this right now. Been on the grill for 4-hours. Looks great!
you got a Texan, a vegan, and a crossfitter all in the same room, how do you know??? because they all tell you within the first 10 seconds
Hey! I'm Texan, and I... see what you did there...
Lmao truth
Good one 😂😂😂
Grundy Malone the vegan couldn’t kill a animal let alone another human and they are too weak from lack of protein lol
Only 82 likes. That's crazy as it's the truth.
This video makes me miss Texas!
My compliments! Thanks for the vid!
Love your work Aaron, I’ve got your books too . Can’t wait to try this tomorrow 🤙
"annnnnd shred it to bitsies."
“It’s a huge piece of meat, it can handle a lot of rub”
That’s what she said
@@darrenXparker damn it that was my joke
Thanks Aaron. You are the best!
You crack me up with your slight touch of humour.I am going to try this recipe today whilst walking backwards.Thanks for the video
Come back to RUclips Aaron!
I'm new to smoking and curious about your choice of cooking temp 275. Most everyone is smoking around 225. How did you come to your choice of temp? Does it make a difference what type of smoker you use? I built a vertical smoker.
well done, that is so awsome!!! when you took it out the grill the 1rst time it looked like a piece of lava.
Aaron is my hero!Love from Cali!