Aaron takes you step-by-step through his recipe and technique for smoking tender, flavorful pork butt: from seasoning and wrapping through shredding into tender morsels of pulled pork. Stream Aaron Franklin's class on Texas-Style BBQ: https://mstr.cl/AaronFranklinBBQYT #MasterClass
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16 mesh black pepper right
You look like if Johnny Knoxville and Steve-o combined into one person.
Have you ever scored it to create more surface area?
As a hungarian big thumbs up for the Hungarian Paprika! 🥰👍
Kind of an abrupt ending. Great instructional video otherwise.
Austin legend
Aaron nailed it, many people cook the pork to death and then have to soak it in some liquid to get it to rehydrate
White powder came from homies noes
Mustard and pickle juice slather is great
:47 life lesson boys...
It is hard to overcook anything in the smoker....you can dry it out....but you know it will be DONE! LOL
Jonny Knoxville can bbq?
Hi Can you share the weight of the meat before cooking? Thanks in advance for your help and feedback.
When I lay out my foil I always put some honey down and brown sugar to make it a lil sweeter Just a thought Thank you Aaron
Love pork butts. I generally get the smallest ones I can, 5-6 lbs. I can cook a couple at a time, plus they cook sooner, AND you get more bark overall. The wrapped cooking I actually do in the oven in an aluminum pan just to save wood pellets.
I remember getting the MasterClass subscription just for Franklin's videos. Grateful for this video here though it's very abbreviated compared to the full version. Really enjoyed the flow of the full videos. Felt like I got to hang out with Aaron through an entire cook.
If you want great tasting BBQ, try Wright's in Little Rock.
when you draw stuff with your pen on the butcher's paper, you know you're at another level.
Dude I just saw this thumbnail then I was just watching Chef (2014) and saw this guy's in it when they go to pick up some meat. Crazy.
For the rub, equal parts by weight or volume?