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.
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.
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.
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.
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!!
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!!!
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!
I agree with the 275 completely. Not only does it take 4-6 hours off your cooking time as opposed to cooking at 225-250, the after product as the same. The most important process for tender pork butt is how long you let it rest for. The longer the better. Great video! I'm a subscriber now!
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.
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.
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 :)
The Old man cooked the best St Louis ribs I have ever eaten in my life.Always at 275 temps on an offset 55 gal drum smoker he built.Never using nothing more than a good pork rub.I wished i would have remembered his complete process but i was too busy drinking all the beer at the party lol.Meat church has top notch rubs im starting to experience that recently.
So I know this is a 3 year old video at this point but I just got my first pellet smoker today, I've never smoked anything before, and it came out AMAZING following your steps. I used hickory pellets and the Honey Hog and Holy Gospel seasonings to cook a 9.2lb pork butt in about 9.5 hours. Even my wife who isn't a huge fan of pork loved it. Can't wait to try more of your reciepies!
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.
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!
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!
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!
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. 👌
Buddy, the butter, brown sugar when you wrap was a game changer! I’ve smoked a lot of things but this is the best I’ve done on the egg. Thanks for the video.
You are the Bob Ross of grilling!!! Sorry if that sounds bad but I really appreciate the way you demonstrate the process!! It’s weird to say but you and Ramsay are my one-two punch for feeding my family. Thank you sir!!
Haven't used any other rubs, but the Gospel is LEGIT! I just smoke two pork butts for a neighborhood party, and everyone was saying how much they loved the flavor!! 10/10!
I've been making Pulled Pork for quite a while and I'm told it's very good. (never had a complaint :)). I saw this video and, while the method for cooking was identical to what I always do, I had never used butter or brown sugar while finishing wrapped. Also have to say that I have been looking for a rub to use since the guy who made my go-to rub went out of business. So I used the Gospel rub and added the butter and brown sugar... oh my goodness! what a difference! Best pulled pork I've ever made and your rub(s) are fantabulous! I plan to purchase some in bulk. Thanks so much for the video and product. Really, really good. Peace and all good...
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.
I been proud of my pulled pork. But man after using these instructions today This was the best pulled pork I have ever made. The Gospel just like you said gave that perfect coloring. The meat was soo good I felt bad for putting bbq sauce and slaw on them. Thank you for this . I live in Waxahachie and will make it to your store before my next cook.
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?
My brother in law introduced your Honey seasoning last week with some pulled pork. I've eaten a lot of pulled pork in my life and it was the best I've had. That sweetness with the bark wasn't anything to play with. I bought some today at my local Ace in CA (thanks for working with them) and seasoned it for a smoke tomorrow. Watching this and you're preaching about the Gospel? Man... Looks like I need to smoke more next week. Thanks preacher!
Made this for my family a few weeks ago and was told it’s the best they’ve eaten. Currently have one on the Traeger now because my daughter who just had a baby less than a week ago requested it.
Hats off to Matt and his "No Nonsense" videos. Smoked a couple butts today on the Traeger that turned out beautifully using the technique in the video and Meat Church Honey Hog rub. At wrap time, used cayenne pepper with the Honey Hog along with butter and brown sugar. Finished the cook off with the fat separated dredge and a healthy shake of Holy Gospel to balance the sweet. My first time with the Meat Church seasonings (usually make my own...), and it won't be the last! Great flavors that really compliment the meat.
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!!!!
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!!
Just finished a butt and it's my 5 or 6th thanks to you it came out out like the others, perfect. I really need to order some of your seasonings if they are as good as your videos must be heaven, thanks for helping a michigan man smoke meat!!!
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!
@@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
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.
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!
Absolutely love this recipe. Add this with the baked beans and my family are in heaven. The meat church rubs and seasonings are the best on the market.
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!!!
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!
Did this one over the weekend.. Was fantastic!! Everyone loved it!! The best part is I can get the Meat Church seasonings from my local Ace Hardware here in MI. Great videos keep up the good work.
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!
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*
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!!
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.
Followed this on my first butt today and was absolutely amazing! In eastern NC so we love our vinegar but it was amazing even without it. Meat church rubs are probably the best tasting I’ve found without so much salt flavor.
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, made thank you for the video. Made this on my traeger ironwood 885. BEST PULLED PORK IVE EVER HAD. It sucks because now I can’t go to bbq restaurants anymore. I’m just going to shake my head knowing I can now make better product.
Spent a month in Dallas training with a new employer. Whataburger was within walking distance of the hotel. We ate there A LOT😂. Great burger, great fun employees!
I like the fat separator idea to save the au jus and use it on the meat. The French know that the best sauce for any meat is mostly its own au jus. Great cook too.
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
I literally just brought ALL of your seasonings yesterday at the store lol along with TWO shoulders. I planned to smoke them Saturday morning for College football!
Hi Matt, How often do you need to tend the fire, add wood, etc... on long cooks on a smoker like that one? Just curious... I've got huge respect for all that have tried their hand in Smoking and BBQ. It's truly an art. More time and money is spent on practicing this craft than people know. Many failures and successes take place doing this but it's so worth it when you nail it. That's what keeps me coming back every time for my next cook. Thanks for all the time and tips you share with us, Bob
Lesson Learned: Before wrapping, give a heavy coat of rub! Hmmmm ... something new to try. Thanks Matt! Gonna give some of the Meat Church rub for Christmas gift to my brother this year!
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.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
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.
Note to self: Cook @275 until 165 internal then cover with foil (and butter and brown sugar) and continue to cook at 275 until 200 internal
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.
Amen
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 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.
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!!!!!!!
"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.
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!!!
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!
I agree with the 275 completely. Not only does it take 4-6 hours off your cooking time as opposed to cooking at 225-250, the after product as the same. The most important process for tender pork butt is how long you let it rest for. The longer the better. Great video! I'm a subscriber now!
Doing one tomorrow in my pellet grill, ive done them at 225, but never higher. I think i will try 275 this time around.
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.
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.
Hands down , dude is a champ! ... doesn't push his products although I love em all .... just wants to show people his way of doing the cook!
My man. Thank you!!!!!
"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 love it when you open the grill and it sings HALLELUJAH!
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 :)
The Old man cooked the best St Louis ribs I have ever eaten in my life.Always at 275 temps on an offset 55 gal drum smoker he built.Never using nothing more than a good pork rub.I wished i would have remembered his complete process but i was too busy drinking all the beer at the party lol.Meat church has top notch rubs im starting to experience that recently.
You should do a video on the wood you prefer on what meat and how you maintain your fire 👍🏼
So I know this is a 3 year old video at this point but I just got my first pellet smoker today, I've never smoked anything before, and it came out AMAZING following your steps. I used hickory pellets and the Honey Hog and Holy Gospel seasonings to cook a 9.2lb pork butt in about 9.5 hours. Even my wife who isn't a huge fan of pork loved it. Can't wait to try more of your reciepies!
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.
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!
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!
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
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!
Buddy, the butter, brown sugar when you wrap was a game changer! I’ve smoked a lot of things but this is the best I’ve done on the egg. Thanks for the video.
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👍
You are the Bob Ross of grilling!!! Sorry if that sounds bad but I really appreciate the way you demonstrate the process!! It’s weird to say but you and Ramsay are my one-two punch for feeding my family. Thank you sir!!
I’ll take that. Thanks Alan!!!!!
@@MeatChurchBBQ My wife laughed at me how I can watch shows/videos so opposite..(Metal Church/Hells Kitchen) . 🤷🏼♂️
It’s about time we got a Meat Church pulled pork video!
"Honey Hog" is so damn good on pork. It's the only rub I use anymore when making pulled pork.
Haven't used any other rubs, but the Gospel is LEGIT! I just smoke two pork butts for a neighborhood party, and everyone was saying how much they loved the flavor!! 10/10!
I've been making Pulled Pork for quite a while and I'm told it's very good. (never had a complaint :)). I saw this video and, while the method for cooking was identical to what I always do, I had never used butter or brown sugar while finishing wrapped. Also have to say that I have been looking for a rub to use since the guy who made my go-to rub went out of business. So I used the Gospel rub and added the butter and brown sugar... oh my goodness! what a difference! Best pulled pork I've ever made and your rub(s) are fantabulous! I plan to purchase some in bulk. Thanks so much for the video and product. Really, really good.
Peace and all good...
Butter is your friend 😋
Just bought the fab 5 of Meat church Rubs, absolutely amazing.
Love your Gospel seasoning... complete respect... butter and brown sugar wrap "braise" and love... it's all good.
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!
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.
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
I been proud of my pulled pork. But man after using these instructions today This was the best pulled pork I have ever made. The Gospel just like you said gave that perfect coloring. The meat was soo good I felt bad for putting bbq sauce and slaw on them. Thank you for this . I live in Waxahachie and will make it to your store before my next cook.
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
My brother in law introduced your Honey seasoning last week with some pulled pork. I've eaten a lot of pulled pork in my life and it was the best I've had. That sweetness with the bark wasn't anything to play with. I bought some today at my local Ace in CA (thanks for working with them) and seasoned it for a smoke tomorrow. Watching this and you're preaching about the Gospel? Man... Looks like I need to smoke more next week. Thanks preacher!
This is awesome. Thank you Ali!!!
We need to start calling you Meat-cher.
Love these videos.. Meat Church is a blessing. Best way to learn what to throw on the Traeger! Thanks Matt!
Thanks Craig!!!
Made this for my family a few weeks ago and was told it’s the best they’ve eaten. Currently have one on the Traeger now because my daughter who just had a baby less than a week ago requested it.
"I'm not here to help you loose weight" 😂
Fact!
Amen for that mister 🙌🏻
Best line ever.
My favorite part... lol
Hats off to Matt and his "No Nonsense" videos. Smoked a couple butts today on the Traeger that turned out beautifully using the technique in the video and Meat Church Honey Hog rub. At wrap time, used cayenne pepper with the Honey Hog along with butter and brown sugar. Finished the cook off with the fat separated dredge and a healthy shake of Holy Gospel to balance the sweet.
My first time with the Meat Church seasonings (usually make my own...), and it won't be the last! Great flavors that really compliment the meat.
How long did you let the pork rest before pulling it for sandwiches?
Go for at least an hour.
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!!!!
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!!
Just made this and your smoked queso for first day of the season. Let’s just say it was a HIT.
Thanks Matt!!!
BAM!!!
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.
Just finished a butt and it's my 5 or 6th thanks to you it came out out like the others, perfect. I really need to order some of your seasonings if they are as good as your videos must be heaven, thanks for helping a michigan man smoke meat!!!
Yes me too this channel is my go to for videos like these. Every time it comes out great
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!
did you try the recipes?
Meat Church,,, Just complete 2 PorkButts on my Primo Grill. It took 7 hours. The tastiest Pork I’ve every cooked in 15 years. Thanks again. Tom
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.
The bark from an offset is just so much better! Great videos, Matt and Caleb picked the right man to represent.
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!
Did this video step by step, same rubs, everything. Turned out amazing.
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!
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!
Loving that Millscale! More cooks on the Millscale please!! 🙌🏿
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!
Really enjoyed this longer video Matt! Appreciate all your hard work and dedication brother. Take it easy!
gonna try this Sunday. First time smoker, just bought a Pitboss Laredo 1000 and some apple pellets..
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
Absolutely love this recipe. Add this with the baked beans and my family are in heaven. The meat church rubs and seasonings are the best on the market.
Thank you!!!
2 Sweaty Butts in summer, man there’s nothing like it 😂... Nice cook Matt appreciate your time.
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!!!
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!
Did this one over the weekend.. Was fantastic!! Everyone loved it!! The best part is I can get the Meat Church seasonings from my local Ace Hardware here in MI. Great videos keep up the good work.
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!
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!..❤️🔥
"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
If it weren’t for you (Meat Church) I would have never gotten into bbq. Thank you for everything!!
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 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!!
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.
Excellent video. Add sautéed onions at the end, Thanks Mom for that tip.
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!
This blows away all other videos. Great job.
Thanks Steve!!!
What brand gloves do you wear under your rubber gloves??
I got a 10 pack of white cotton gloves on Amazon super cheap
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!
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
Followed this on my first butt today and was absolutely amazing! In eastern NC so we love our vinegar but it was amazing even without it. Meat church rubs are probably the best tasting I’ve found without so much salt flavor.
“Two big ole sweaty butts” haha awesome!
“That takes me back to being a kid”. Sound of kids playing in the background on video. AWESOME!
“And if this doesn’t look healthy?.....I’m not here to help you lose weight” 😂
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: "...hard to screw it up, to be honest with you"
Me: "Challenge accepted"
Found out that my local ace hardware carried meat church rubs up here in South Dakota! So glad to see the product up here.
Matt, made thank you for the video. Made this on my traeger ironwood 885. BEST PULLED PORK IVE EVER HAD. It sucks because now I can’t go to bbq restaurants anymore. I’m just going to shake my head knowing I can now make better product.
I followed this recipe today and it has turned out wonderful! Just going to salt and pepper and not even sauce it.
Thanks for sharing this recipe!
Spent a month in Dallas training with a new employer. Whataburger was within walking distance of the hotel. We ate there A LOT😂. Great burger, great fun employees!
I like the fat separator idea to save the au jus and use it on the meat. The French know that the best sauce for any meat is mostly its own au jus. Great cook too.
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
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!!!
I literally just brought ALL of your seasonings yesterday at the store lol along with TWO shoulders. I planned to smoke them Saturday morning for College football!
Excellent! My favorite pork butt recipe! Waving from the southeast Texas Coast!Thank You for sharing!
Hi Matt,
How often do you need to tend the fire, add wood, etc... on long cooks on a smoker like that one? Just curious...
I've got huge respect for all that have tried their hand in Smoking and BBQ. It's truly an art. More time and money is spent on practicing this craft than people know. Many failures and successes take place doing this but it's so worth it when you nail it. That's what keeps me coming back every time for my next cook.
Thanks for all the time and tips you share with us,
Bob
Lesson Learned: Before wrapping, give a heavy coat of rub! Hmmmm ... something new to try. Thanks Matt! Gonna give some of the Meat Church rub for Christmas gift to my brother this year!
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.
This even works in an electric smoker. Thank you for the video!