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Threw the ribs in the smoke vault with applewood chips around 10:30am and kept track of the temp/times below. I basically kept it in the range of 260-280F, and checked on it every hour or so. I spritzed the edges/corners with water about every time I peeked. - 12:06 - 158F@262F. - 1300 - 180F@271F. - 1400 - 187F@264F.
Pit comes with a 75 page instruction manual written and signed by Franklin. It was a nice summary of his other materials. Cook chamber 20"x39", but 6 of those inches are taken by a welded platform for a water pan, which also serves as a baffle plate. Holds 2 briskets, 3 pork butts, and 5 ribs laying flat comfortably.
Aaron Franklin’s Pit Design. It looks priced a little high when compared to other custom pit makers, but the firebox is insulated and there is a baffle for the water pan that looks extra heavy duty. Not a bad value. You are probably paying a little for the Franklin name.
I pretty much learn something new every time I see an Aaron Franklin video. This looks really good. Can we use wood chunks to create a wall between the coals and the meat like does instead of bricks or a divider? Or do you think a big log is needed? It seems like a great way to add smoke and allow more coals to be stacked up.
"Basic Texas Sauce" by Aaron Franklin. Half pound of butter; 1/2 of yellow onion, diced; 1.5 cups "no high fructose corn syrup" ketchup; 1/2 cup apple cider vinegar; 2 oz (1/4 cup) of lightly packed, light brown sugar; Heaping teaspoon of kosher salt; Heaping teaspoon of black pepper; Little less than a teaspoon of chili powder
Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours. Alternatively, you can bring the pot to a boil, turn off the heat, cover the pot, and let them quick soak for 1 ...
Aaron Franklin’s Rub Recipe. Basic Rub for Brisket. 1 part kosher salt. 1 part black pepper. Add this for Brisket or Pork Butt: smidge granulated onion powder, smidge granulated garlic powder, smidge chili powder. Add this for Pork Butt.
AARON FRANKLIN'S PINTO BEANS. July 15, 2015, 04:17 PM. This is a cool article and the blog is one of my all time favorites, ' The HomesickTexan '... she has lots of great texas and tex-mex recipes that we use all the time. Anyway... here is a cool blog post of hers from a couple of days ago on AARON FRANKLIN'S PINTO BEANS.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center Yoke Up custom charcoal basket and a Grill Wraps cover. 22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Grillbillies BBQ Supply in NC hosted an afternoon Q&A session today with Aaron Franklin. I purchased the tickets as part of my Dad's Christmas present. We had a great time and picked up some tips and tricks on cooking BBQ. The most interesting is hearing how various processes work at Franklin BBQ. The big surprise was they