Pulled Pork AKA Smoked Pork Butt
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- เผยแพร่เมื่อ 20 เม.ย. 2021
- Pulled Pork AKA Smoked Pork Butt AKA Pork Shoulder
This is the BBQ Matt grew up on in the South before he moved to Texas. Sweet, pulled pork! In the south, BBQ is synonymous with pulled pork. AKA Pork butt, boston butt or pork shoulder. This tried and true recipe is simple and easy!
Pulled Pork Recipe: www.meatchurch.com/blogs/reci...
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale 94 Gallon Offset Smoker: millscale.co/
Butcher Block - Rosewood Block: www.rosewoodblock.com
Mill Scale 94 gallon offset: millscale.co/products/94-gallon
Thermapen IR thermometer: bit.ly/MCThermapen
We also have other pulled pork recipes\videos on this site and our TH-cam channel:
No Wrap Pork Butt: • No Wrap Pork Butt - Pu...
Mexican Pulled Pork: • Mexican Pulled Pork
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ TH-cam channel! On this channel you will find a variety of content like barbecue, grilling, recipes and more! Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #PulledPork #PorkButt #BostonButt #PorkShoulder - แนวปฏิบัติและการใช้ชีวิต
Meat Church is my favorite rub brand right now, but the best thing about these videos? He says "Use whatever you grew up on or what's near and dear to you" . Not trying to shamelessly push their rubs as if its the only option, like so many BBQ guys on TH-cam. Classy. Good video.
Appreciate that Richard!!! -Matt
I said the exact same thing to my wife (as she was sitting here while i watched) "We sell a pork injection, but you don't really need it."
That rub is the best I ever tried. Everyone loves it . I used it on Beef short ribs and baby back ribs . It's delicious
I second this, the good BBQ guys don't seem stuck on how much $$$ they can make, they like helping you on a path to make good BBQ. I don't see any ego here, I recently bought a 3 pack of Meat Church rubs because every reviewer raves and the videos they're humble. Same reason I support Malcom Reed, years ago he posted the recipe for his AP rub, which HE SELLS. Who does that?
While the rubs haven't arrived yet so I don't know how they'll taste. I have a good hunch they'll be worlds better than the old rubs I grew up on.
@@Bigheadedwon you will be happy with your rubs. I bought the 8 pack with all their rubs and love every single one of them.
Man I miss my dad. I had no idea how much work went into him making this for my mom and I.
Rip
My guess, he never considered it work, more of a labor of love. ❤️
Rip
I doubt it felt like work for him. He probably really enjoyed the job
Sometimes you don't know until the first time you help or really watch someone do it
I’ve made pork butts from the beginning using your method, and I enjoy watching the videos over and over again even though I can do this without any help at this point. Thanks for helping us rookies get started.
"If it doesn't look healthy, I'm not here to help you lose weight". Love this! This is why I come back for all your videos. Honesty and good bbq.
Besides the brown sugar, all that he used is healthy. Nothing wrong with real butter
The only thing unhealthy (besides MSG and other additives) is the sugar. The pork and butter are fine. In fact, they are healthy.
"Nothing says summer is coming like a big old sweaty butt" - what a classic line right there! Killer video as usual. You make all this look easy.
😅😂
I started using this recipe close to 2yrs ago when I got my my first traeger. I know have a larger 2nd one and have changed the recipe to my liking etc.. But still sticking to the core techniques and info provided in this video. I put 63lbs of pork butt on this morning at 7:00am eastern. They are for my son's graduation party. Unfortunately when you makenthese recipes and or make them your own style most other BBQ chain resteraunts are simply not good enough. Hence why I'm doing 63lbs of butt. Will be doing ins and chicken as well. Matt's recipes and insight have helped me grow by leaps and bounds as a backyard BBQ guy. Thanks Matt.
"I'm not here to help you loose weight" 😂
Fact!
Amen for that mister 🙌🏻
Best line ever.
My favorite part... lol
I am constantly blown away with Meat Church. Their products are amazing, but even more amazing is this content that’s produced. I’ve tried nearly everything that Matt has put on YT, and I am constantly impressed. I run a BGE and everything translates over really nicely. Super great guys. Keep up the good work.
I've used this channel as a general guide for the Traeger I got this summer. I really appreciate seeing how you do things so I can try them out and tweak them to my liking, as you've suggested.
Love it!
This pulled pork video helped me get a solid handle on my own pork butt style and it's a big hit, everywhere I've shared it.
Really enjoyed this longer video Matt! Appreciate all your hard work and dedication brother. Take it easy!
These videos and the flavor from the rubs have made some amazing memories for me, my wife, and girls. They add confidence to a developing skill set that will make for awesome times for years to come.
Philly boy here, raised in Texas outside of Houston, grew up walking through cooking comps in the camp grounds with my stepdad, best memories of my life…. Sad to say I live Philly again and good luck getting real BBQ. Bought my first smoker (pitboss) and Matt is literally helping me relieve the best times with the best food…. Thanks bro!
Matt is an authority when it comes to BBQ. I loved watching a whole bunch of his Traeger recipe videos and I'm glad he's now producing his own videos, teaching how how stuff works. I will order a bunch of the meat church blend seasonings once I've depleted what I've at home already. As I'm writing this, I'm smoking a nice 6lbs pork butt (bone-in) follow Matt's recipe. Thanks Matt :)
Will I must say I did the pork yesterday for my sons college friends and did exactly like your video suggested. It was amazing! They plowed through the whole thing in no time! That is a legit pulled pork! I also bought some Duke’s Mayo and it will be in the fridge all the time going forward. Loving the summer videos!!! Salmon is next!
The bark from an offset is just so much better! Great videos, Matt and Caleb picked the right man to represent.
Wrapping after add a sweet heat rub, butter and brown sugar took my pork to new levels today. I’m not worried about what my doctor thinks…he wasn’t invited anyway. Following this process produced my best pulled pork to date. Great channel!!
Love to hear it Patrick!!!!!!!
Just bought the fab 5 of Meat church Rubs, absolutely amazing.
It’s about time we got a Meat Church pulled pork video!
This is what I’m cooking for Easter thanks for all your help and terrific products
I made pulled pork following this recipe on our Traeger grill and it was by far the very best pulled pork we've ever had! It was so tender and delicious that it really didn't need any bbq sauce. It was crazy good! You can't go wrong with these Meat Church recipes!
Did you run it at 275, i have an ironwood 885 and want that smoke taste but didnt think it make smoke at that temp
I just cooked my first pork butt ever on my new Traeger and used your recipe. Thank you, Sir! My wife and in-laws were blown away!
Even though I'm a relatively experienced bbq'er, your video and delivery really nailed all the nuisances of smoking a butt. Nicely done sir👍
Did this New Year’s Day on a Green Mountain and sugar maple pellets. Absolutely fantastic!!!
The Meat church store in Texas is now on my bucket list.
Happy new year all!!!
I love all these Meat Church videos! Matt does a great job. I followed this recipe, I usually do some of the things he does and add a little of my own stuff/ideas, to his recipes. !4 lb butt, fed about 12 people with a little leftover. Everyone loved it!!! Came out fantastic!! Keep up the great work on these videos Matt!! Love me some Meat Church!!
Loving that Millscale! More cooks on the Millscale please!! 🙌🏿
Just did this recipe last night on my stickburner. Probably the best pork I’ve ever had. That brown sugar and butter at the wrap stage is a freakin awesome addition. 👍👍👍👍👍 Thanks for the great videos Matt. 👌
Awesome!
Did this video step by step, same rubs, everything. Turned out amazing.
I love it when you open the grill and it sings HALLELUJAH!
Really enjoy the shorter videos rather than the hour longs. That turned out amazing! Thanks for the great rubs you offer, we enjoy using them.
Thanks for the video, Matt. I’m a fan of yellow mustard, too. I use a Wisconsin mustard called Koop’s. I’ve smoked quite a few butts. I never used a foil pan or the fat separator. Both are on the list for next time! Thanks for tips! 🍻
Made this and it was AWESOME!! Got lots of compliments from family.
Matt, I'm a big fan. My BBQ cabinet is full of your rubs.. top of the line quality and flavors. I just finished a cook following your methods exactly, and must say that it was the best I've ever done. Thanks much for everything you share with your fans.
"nothing says summer like a sweaty butt" So funny-should be on a t-shirt :)
Yes. Especially in the humid south :)
We have a local company that has T shirts that say " I Like Pork Butts " referencing Baby Got Back ! LOL Love the idea of a sweaty Butt, too !
dont see any merch but i would buy that slogan with an image of a pork butt on a tshirt for sure
Great video, super explanation and excellent teaching. You've inspired me to try a pork butt on my new RecTeq RT-700 smoker this weekend! I think I'll pick up some local fresh tortillas to go with and make some pork tacos. Thanks for all the tips and instruction!
all your videos and recipes, have improved my bbq game to a level I never imagined! Thank you Matt! also all my friends thank you too!
Made this last night along with your rib recipe to break in my new GMG grill. Turned out absolutely amazing.
You should do a video on the wood you prefer on what meat and how you maintain your fire 👍🏼
Good stuff man! I usually just wrap, but I’m gonna try the foil pan next time. I love when you refer back to your past. It’s easy to see how it’s shaped the way you cook today and share what you’ve learned with the world.
We cooked ours exactly how you suggest here and we finally made the best butt we have ever made. Your pellets with traeger are a game changer too! We hope they never go away!
I just made this following your directions. Amazing and super easy! My wife is a teacher and made this for the lunch for the teachers today!
You rock Matt! I made this tonight for my daughter’s 1 year old birthday and it was a huge success! Thanks for continuing to crush it with such awesome videos!!
"Honey Hog" is so damn good on pork. It's the only rub I use anymore when making pulled pork.
Love your Gospel seasoning... complete respect... butter and brown sugar wrap "braise" and love... it's all good.
Pellet smoked this with a 10lbs shoulder for a 4th of July party. It smacked. It was the TALK of the party, and was completely gone before the main course. You rock. Your branded rubs are awesome. Love your "do what works for you" attitude too. Loyal subscriber.
Love these videos.. Meat Church is a blessing. Best way to learn what to throw on the Traeger! Thanks Matt!
Thanks Craig!!!
Followed Matt's instructions and just shredded the best pork butt I've ever done. It was a Mother's Day hit! The Gospel rub is the TRUTH! It's almost too good. My mother-in-law just asked me to smoke meat for all the future family get-togethers. Not quite sure how I feel about that... But, regardless, Pastor Matt of the Meat Church delivered the perfect sermon here and we're all better because of it. Thank you!!!
Love this!! Thanks Tanner!!!
It's so fun to watch you, your love for BBQ is what makes it so special. Smoking a 9lb butt tomorrow and will be going this exact route! Thanks again for the lessons brother :)
Matt your the best! Thanks for your help with this.
Another amazing video brother. Man, you make this look so easy but I know there’s a lot of work and experience behind this, especially when it comes to selecting wood, managing your fire, knowing your smoker, developing various cooking techniques, etc. Nevertheless, I’m not just watching anymore. I’m a pretty decent griller but you’ve convinced me to buy a smoker and take the plunge. I wanna start trying to crank out good ‘cue like this myself. Thanks for the inspiration!
Followed this recipe today and came out incredible. Thank you Matt for making me the neighborhood BBQ hero 👍
How long did you let it rest?
An hour works
I’ve been using an Elder Ward recipe for years on my egg, and it’s always good. But I’m definitely going to try this, Matt! Thanks.
Thanks for sharing your knowledge Matt! Great content
2 Sweaty Butts in summer, man there’s nothing like it 😂... Nice cook Matt appreciate your time.
Great video as always, can’t wait to give this a shot myself.
Additionally - the long hair’s looking good Matt! Keep that flow going!
Just made this exact recipe. Best pulled pork I’ve ever made. Period.
Excellent! My favorite pork butt recipe! Waving from the southeast Texas Coast!Thank You for sharing!
You and Malcom are the kings of BBQ! I'm up in McKinney, I hope i get to come drink and do a bbq class soon. Any time frame on when a class is going to start again?
I would love to do a class as well
Keeping the money muscle for yourself is a pitmaster privilege I exercise every time I cook.
i refrigerate the mm next evening slice into 1 in thick medallions serve with mashed taters gravy veg hot rolls just wow
Great 👍 video Matt, I love watching ALL your videos. Please 🙏 keep em coming. Thank you sir 😊
Great tips! Thank you
Matt: "This is going to very straight forward, very easy... it's hard to screw this one up to be real honest with you."
Me: "Challenge accepted!"
*Ends up burning the neighbors fence down*
But how was the pork?
Wow. Talk about burnt ends.
"I love the Gospel" to that I say amen. It changed my life!
Amen my brother. I love it too
thanks a bunch for all your shared recipes they are the best! the Brisket & the Bourbon Barrel ribs are awesome! plus your added spices Wow!!!
Great tips buddy, thanks!!
Just bought a Timberline 850 and the 8 pack of meat church seasonings - it’s going to be a meaty summer
The honey hog & honey hog hot is amazing on chicken and ribs. Also recommend the Voodoo rub. Really good on ribs.
Me too!
I will be trying this recipe and process for this July 4th weekend! Excited to try the end product! Gospel and Honey Hog Hot are ready!!
Ditto!
@Ben Tackett hahaha i am 5.5 hours in on 2 butts 157 deg almost ready to wrap
Ditto gonna thrown mine on later tonight
@@cmplpwilt i know some folks who smoke butts overnight nice way to go i am just always concerned of a malfunction with my smokinbrothers pellet rig and a fire lol
@@bertharvey3137 I'll probably stay up... I'm a night owl. I have a Bluetooth connected thermometer that works great in case I doze off.
Dude! You just keep making me look good time after time! Thank you for what you do, PLEASE keep it coming, Meat church is life!..❤️🔥
New to the smoking game this year and the first thing i learned from this man is how to do some ribs right! My granddaddy is from Mississippi and can't get enough of the Ribs I learned how to make from this guy I have learned everything I know so far just by watching his videos and kind of making everything my own along the way thank you for the knowledge and the time you take to show us all this it's more appreciated than you know.
What brand gloves do you wear under your rubber gloves??
I got a 10 pack of white cotton gloves on Amazon super cheap
“And if this doesn’t look healthy?.....I’m not here to help you lose weight” 😂
I've only been smoking meats for about a year now and I have really become fond of your videos and recipes! Your brisket videos have made me a legend in my neighborhood. I'm very excited to give this a try! I'm a sucker for some good pulled pork! Thank you for your videos and seasonings!!!!
Made my first pulled pork today using your recipe. Did one with AP rub and one with Honey Hog. AP came out better but both are excellent. Pulled and mixed them together. Thanks for the awesome videos
I really enjoy your channel, as you get right to business and explain cooking in an easy to understand fashion. At the end of this cook, how long did you rest before cutting once you took off cooker ? Thank you.
About 30. Thank you for the kind words!
“Two big ole sweaty butts” haha awesome!
I used this video to try some things on an 8lb pork butt today with some modifications because I was cooking on an Oklahoma Joe’s pellet smoker. I used Gospel and Honey Hog for the rub and hit it with some more honey hog, butter, and brown sugar when I wrapped. I have to say this is the best I have had a pork butt turn out. Saved the juices and separated the fat to keep the meat moist after pulling. Delicious! All your tips worked wonders and the rubs are amazing!
I have to thank you for helping me with my results. I have been doing the things you mentioned up to the wrap. The correction in my technique was to put it into the pan that it will be pulled in and tent rather than tightly wrap. Putting butter and a contrasting rub was a light bulb moment. 6.5# butt, four hours to 180 internal on the PBC no peek, then into my kitchen oven for three plus hours at 275 with no peeking. Just as you did before pulling the foil off, I inserted my Thermapen, and it was as soft as your presentation. 211F, but a few degrees high won't kill it. Easiest pull I have ever had, smiles all round, and all with two subtle corrections. The old man was right, you do learn something new every day. Many thanks.
How long did you let the pork rest before pulling it for sandwiches?
Go for at least an hour.
I just recently realized your name was Pittman. You are the BBQ Pit Man! That’s almost as good as a dentist named Crentist. Keep up the awesome vids!
Changed my name after I got good at BBQ. ;)
my dentist was named Dr. Mohler, as Im typing this I have come to the realization that you dont care at all. LOL
I’m not sure how many times I’ve watched this video. Excellent
I am currently trying your techniques right now. I'm excited to see how they turn out!
Matt: "...hard to screw it up, to be honest with you"
Me: "Challenge accepted"
Man I’m lovin these hardcore bbq vids. 💪🏻
just tried this recipe and it is awesome! Thanks!
I did it on the weekend. Simply delicious!!!
Matt this is a wonderful video, so informative, Thank You !!!
Thanks for the tips, brother. Newbie smoker here and I appreciate all your videos. My wife is naming places like Europe, Jamaica, Hawaii for vacation but I'm over here wanting to go to Texas. HAH
Excellent presentation, thanks much!
Found out that my local ace hardware carried meat church rubs up here in South Dakota! So glad to see the product up here.
Excellent job!
This blows away all other videos. Great job.
Thanks Steve!!!
Excellent video as always. Thanks again
Appreciate this content. I smoked my first but yesterday and it turned out perfectly, following your method. Thanks!
Tried it so good
Looks good.
My first time watching one of your videos: lots of good tips. Looks delicious.
What I enjoy about your cooks is you're not forceful with your methods. So many people try to push their way as the only way or the best way. I love how you not only support but encourage people to get creative and try their own things while cooking.
I actually seasoned my entire first butt with y'alls Honey Hog Hot a month or so ago and absolutely loved it. Spent a decade in Texas but I am a North Carolinian at heart so of course had some eastern NC bbq sauce (aka vinegar and crushed red pepper 😅) with it. Can't wait to do my next one.
I appreciate the feedback Marion! I’m a firm believer that people should experiment and try to find what they like. Heck, I change what I do just about every single cook. That’s half the fun in it. Thank you for watching!
I've reduced the ju after I pull it off of the smoker to rest. And made a bbq from the reduced ju. It was amazing!
Thank you for this video, it has been a very helpful guide during my first pork butt cook.
thank you! this Grandma is making for Labor Day cook out!
Absolute perfect method! Hasn’t failed me yet!!! 🔥🤘🏼🔥