Pulled Pork ala Franklin-Mixon

Chicken, turkey and any other yard birds.

Moderator: TBBQF Deputies

User avatar
TwoGuysBBQ
Cowboy
Posts: 403
Joined: Fri Mar 30, 2012 9:01 am
Location: San Antonio, TX
Contact:

Pulled Pork ala Franklin-Mixon

Postby TwoGuysBBQ » Thu Jul 14, 2016 4:09 pm

This past Sunday I smoked a 9lb pork butt, used Franklins style rub and Myrons injection.
smoked at 275-300 until internal temp hit 195. let rest for an hour and internal temp drop to 160 before pulling.

Image

Image

Image
Last edited by TwoGuysBBQ on Thu Jul 14, 2016 6:21 pm, edited 1 time in total.
User avatar
OldUsedParts
Deputy
Posts: 7678
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Pulled Pork ala Franklin-Mixon

Postby OldUsedParts » Thu Jul 14, 2016 5:21 pm

:cheers: :cheers: Ric that bark and juiciness is Mucho Perfecto - - - how'd you like the taste of the Myron's :?:
OUP

" Country by choice, Texan by the Grace of God "
User avatar
TwoGuysBBQ
Cowboy
Posts: 403
Joined: Fri Mar 30, 2012 9:01 am
Location: San Antonio, TX
Contact:

Re: Pulled Pork ala Franklin-Mixon

Postby TwoGuysBBQ » Thu Jul 14, 2016 5:33 pm

Thanks OUP, I used Myrons "Hog Injection" which I found in his book (SMOKIN) I do inject briskets but have never on a pork but. I have to say it tasted very good and was very simple to make after figuring out the right ratio. I would definitely use it again.

a friend of mine went to Myrons cooking school last year and brought me back an autographed hat along with some other recipe's and my wife gave me the book for Christmas.

Ric G.
Last edited by TwoGuysBBQ on Thu Jul 14, 2016 6:22 pm, edited 1 time in total.
User avatar
TwoGuysBBQ
Cowboy
Posts: 403
Joined: Fri Mar 30, 2012 9:01 am
Location: San Antonio, TX
Contact:

Re: Pulled Pork ala Franklin-Mixon

Postby TwoGuysBBQ » Thu Jul 14, 2016 5:55 pm

Image

Image
User avatar
Okie Sawbones
Outlaw
Posts: 1913
Joined: Mon Apr 21, 2014 12:14 pm
Location: Edgewood, TX
Contact:

Re: Pulled Pork ala Franklin-Mixon

Postby Okie Sawbones » Thu Jul 14, 2016 6:07 pm

Looks nice, good bark and doesn't look dry. I've gone with and without injection, but the family prefers the injected one. I usually use my home made Squeal Like a Pig rub.
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
User avatar
Finatic
Bandolero
Posts: 581
Joined: Thu May 07, 2015 2:14 pm
Location: Elgin, Texas
Contact:

Re: Pulled Pork ala Franklin-Mixon

Postby Finatic » Thu Jul 14, 2016 7:06 pm

The pork looks really good Ric! :salut:

Have you tried any of Myrons other recipes in his book (Smokin) other than Q recipes? I've tried several of them and everyone I tried I either threw it way or added to it until the recipe was completely changed.

Course I tried the pinto bean and Coke slaw recipes from Aaron Franklins book and found similar results. :dont:
User avatar
TwoGuysBBQ
Cowboy
Posts: 403
Joined: Fri Mar 30, 2012 9:01 am
Location: San Antonio, TX
Contact:

Re: Pulled Pork ala Franklin-Mixon

Postby TwoGuysBBQ » Thu Jul 14, 2016 8:14 pm

Thanks Finatic, No I haven't tried anything other than the rubs, marinades and now the injection.
I do like experimenting with new flavors. I also have his book "Everyday Barbecue" and it looks like it has some good recipes in it too.
However I haven't tried any yet :dont:

Ric G.
User avatar
TwoGuysBBQ
Cowboy
Posts: 403
Joined: Fri Mar 30, 2012 9:01 am
Location: San Antonio, TX
Contact:

Re: Pulled Pork ala Franklin-Mixon

Postby TwoGuysBBQ » Thu Jul 14, 2016 9:26 pm

Finatic, my apologies. I went back and reread your question :oops:
Yes I have tried most of the rubs and yes I did go back and tweak them a bit. The injection was the only one I would keep unchanged.
As for as the Q no not yet. I haven't found anything willing to try just yet.

Gracias
Ric G.
User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: Pulled Pork ala Franklin-Mixon

Postby ChileFarmer » Fri Jul 15, 2016 9:42 am

Guy's, that is a really nice looking butt, love the photos. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
User avatar
SmokeMaster_P
Pilgrim
Posts: 36
Joined: Fri Jul 15, 2016 10:54 am
Location: Pearland, TX
Contact:

Re: Pulled Pork ala Franklin-Mixon

Postby SmokeMaster_P » Fri Jul 15, 2016 3:13 pm

Nice!!! I'm still trying to get the brisket right!!! (although i'm going about in the wrong order, peeps say the pork butt is more forgiving).
User avatar
Txdragon
Deputy
Posts: 3150
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Pulled Pork ala Franklin-Mixon

Postby Txdragon » Fri Jul 15, 2016 5:10 pm

Looks great! I have tried some of the celebrity rubs and such and as no surprise to me, have not cared for any of them. The "celebrity" rub I go by is Franklin's, but that is primarily salt and pepper :laughing7: I have respect for many of the competitors and advice they offer, but I think their reputation goes only so far before they start grasping by selling out and marketing junk. All of the competition pitmasters I have spoken with, that have working restaurants, all told me that the food they compete with is not the food they serve in their establishment. I think most of these fellas should keep their celebrity on the circuit.
(Insert witty signature here)
User avatar
spacetrucker
Outlaw
Posts: 1154
Joined: Sun Jun 02, 2013 4:36 pm
Location: Round Rock Texas
Contact:

Re: Pulled Pork ala Franklin-Mixon

Postby spacetrucker » Fri Jul 15, 2016 5:15 pm

had to wipe the slobber off the screen....
looks really good!
:evilnana: :drumnana: :evilnana:
Good Cue to ya..

Return to “Poultry Recipes”

Who is online

Users browsing this forum: No registered users and 2 guests