ASKEDWELL

Tier 2 source5 answers cite this

Aaron Franklin, "Franklin Barbecue"

Aaron Franklin, "Franklin Barbecue" is a tier 2 source on AskedWell — Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class. It's cited in 5 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

Every answer citing this source

Each card below shows the question, the direct answer, and the note explaining WHY this source was cited in that specific context.

  1. how long does… · cooking

    How long does pork shoulder take to slow roast?

    Pork shoulder slow-roasts 6–10 hours at 225–275°F (107–135°C) for traditional pulled pork. At 325°F (163°C), 4–6 hours. Always cook to internal 195–205°F for shreddable texture.

    Why we cite it here: Texas BBQ method: 225°F until 203°F internal, then rest

  2. what temperature for… · cooking

    What temperature for low-temperature roasting?

    Low-temperature roasting: 200-275°F (95-135°C) for long roasts. Most common: 225-250°F for 4-12 hours (brisket, pork shoulder). Pre-warmed 200°F for very slow + tender (overnight). Always finish with a high-heat sear or broil for browning.

    Why we cite it here: Definitive Texas-style brisket method; low-temperature science

  3. how long does… · cooking

    How long does pulled pork take in a slow cooker?

    Pulled pork in slow cooker: 8-10 hours on LOW or 4-6 hours on HIGH. Use 4-6 lb pork shoulder (Boston butt). Internal temperature should reach 200-205°F for fully shreddable texture. Rest 15-30 min before pulling apart with forks.

    Why we cite it here: BBQ pitmaster's definitive guide to pulled pork including time-temp profiles

  4. what temperature for… · cooking

    What internal temperature for ribs?

    Ribs are food-safe at 145°F (63°C) per USDA but TENDER at 190-203°F (88-95°C) when collagen breaks down to gelatin. The "probe test" matters more than the number — ribs are done when the probe slides in like soft butter, typically 200-203°F internal.

    Why we cite it here: Definitive Texas BBQ technique + probe-feel test methodology

  5. what temperature for… · cooking

    What internal temperature for brisket?

    Brisket is done at 203°F (95°C) internal — but the "probe test" is more reliable than the number. Insert probe; if it slides through like room-temp butter with minimal resistance, brisket is done. Range: 195-208°F depending on cut + connective tissue.

    Why we cite it here: Definitive central-Texas brisket technique + probe-feel test methodology

More like this

See the full citation graph → · How we tier sources · Browse every answer