Pulled Pork with Matt Pittman of Meat Church BBQ | Traeger Grills
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- เผยแพร่เมื่อ 5 ก.ค. 2024
- Get Matt's recipe here: www.traeger.com/recipes/pittm...
Put this foolproof pulled pork on the menu during BBQ month. In the third and last episode of “BBQ and BS,” Traeger’s Chad Ward and Matt Pittman of Meat Church will teach you how to master the art of smoking pork butt to tender perfection. Learn about everything from trimming and shredding to binders, cook temps, and how to bring out the best flavor with Traegerhood favorites like Traeger Rub, Pork & Poultry Rub, and Perfect Pork Rub. Put this pork on any and everything to pig out with a crowd this Traeger Day.
Intro: 0:00
Trimming: 1:39
Seasoning: 3:10
Let's Get Cooking: 5:47
Halfway There & Wrapping: 7:25
Pulling Off the Grill: 10:20
Start Pulling: 11:25
Pro Tips & Taste Test: 12:40
Final Thoughts: 14:50
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The fact traeger puts so much effort into their customers and company even after the purchase really makes it a great company
As a new Traeger owner, I cannot POSSIBLY thank Matt and company for all the great lessons that have been absolutely on point ...
Hear hear! Got mine in November and I’ve had great success on many cooks thanks to Meatchurch!
As THE owner of Traeger, I thank you so much for supporting our company!! ❤️
@@BrownTrout1238 -- I have wanted a Traeger for years. My wife bought me a fully loaded Timberline XL from ACE Hardware this spring and I could not be more happy.
We cook on it a lot -- usually a few times a week. Matt is an amazing brand ambassador for you, and his videos are absolutely top-notch. I have yet to have a cooking failure with my TXL, and I hope to be a happy user for the rest of my days.
Keep up the great work !! --- Cheers !!! --- Cujo
Yeah this is my go to channel if I'm not sure how to make something on my traeger
I bought the meat church holy mix and my goodness...I couldn't be happier with everything.
Pulled pork is my go to when I have family and friends over. It's stress free BBQ to ensure a great summer BBQ weekend. This series has been great, these are two gentlemen that would be great to hang out with over a Miller Lite and BBQ.
If anyone who looks like Chad wants to teach you about BBQ, just sit your butt down and listen, son.
Exactly what I was thinking. He looks like a BBQ guy!
You can bbq the same piece of meat over and over again and we’ll watch and enjoy it every time 😅
That’s one of the main reasons why we bbq. It’s a little different every time. Kind of like fishing. Every cast can yield a different outcome. 😁
Got my new Traeger ironwood XL last week. Had a big family get together, did this pork butt recipe and OMG, best pulled pork ever, also did your baby back ribs recipe with fajita and honey bacon rubs and the pit beans. Those beans were awesome! Thank you for helping a British man do bbq the right way!
I bought my first Traeger almost 3 years ago and it’s one of the best things I’ve ever spent money on!
Matt I have learned so much about BBQ watching your videos. And I’m a huge fan of all the rubs. Thanks so much!
It's like watching Lester and Chester with BBQ's. Awesome guys!
As new Traeger owners and years of using charcoal, hubby is learning the ropes of our new toy. We followed Matt & Chad’s hints and steps for this. Had our first pork today. Most excellent. I’m ready to share with everyone around us. Thanks guys
Not to mention Meat Church spice.
Trying it out for Memorial day weekend! Thanks Matt!!
I'm smoking a pork butt on my 3rd smoke sesh with the Traeger! I made a Carolina gold sauce last night for the 1st time to go with the pulled pork. Yesterday, I smoked a whole chicken with Alabama white sauce. Being a Texas native, Texas BBQ is my go to so I've enjoyed experiencing the new sauces!
Recently bought pellet grill and followed this to a tee. It came out awesome. This was the best video on how to. I have a full brisket on waiting to get done. Again best video. Thank you.
My husband and I followed this recipe on Saturday. It turn out awesome. We smoked two pork shoulders, one with cosmos “Honey Killer Bee”dry rub the other with “Perfect Pork” the “Honey Killer Bee” was the favorite at our party. Both developed a beautiful bark. I was cautiously optimistic after reading someone’s comment that they have never been able to get a bark from a Traeger. We had no problem. 😊Thanks so much for this awesome video and recipe! My husband and I reviewed it at least three times going through the process the other thing we watched was a video on how to tie our pork shoulder with the butcher tie as ours were not bone in. Thanks again!!!
Mother's Day ribs shared on the birb app! Thanks Matt for getting me off the ground with my Traeger rescue grill!
I got my first smoker about 9 months ago. I have been smoking something every other week, even through the Colorado winter. I wanted to thank Traeger and Meat Church for the endless inspiration. This weekend, my brother asked me to do pulled pork for his son's birthday BBQ. I used this video as a guide to do my version and was a huge success. Thanks again!!
Not sure if you have done it yet, but I would suggest your Thanksgiving turkey. An absolute game changer
@HvyMetal4Ever I did do a Turkey for that very first Thanksgiving. But, the next Thanksgiving, I did 2 Cajun Turkey breast (1 for the work party, 1 for the family). It was voted by family that I do the Turkey from then on.
Honey hog is our favorite rub. Ribs or shoulder, it always tastes amazing. Don’t ever stop making it, if you do, I’ll take it over and continue, it’s that good!
I did what you said followed your directions and oh my goodness gracious! Hands down best pulled pork I've ever had! Thank you for this video like thank you really!!!!
Definitely doing this for the holiday. Looks great
Thanks for sharing all the great tips! No greater expression of love than feeding friends and family great food. 🥰Your videos are helping me do that better! 😃 Bought a new Traeger today, in part due to the videos. 😉 Can't wait to go to Meat Church in person! 😁
New Traeger owner and this was the first video I came across. You had me at Whataburger mustard binder. Thanks to Matt and Chad for a great video. Hopefully I can my pork butt looking just as good as the one on the video.
First thing I made on my Traeger the other day was a brisket. With the help of Matt’s videos it came out nearly perfect 🔥
I've owned my timberline 1300 for 7 years now I believe, wouldn't have it any other way, it never disappoints!
pulled pork cheese pizza is the wicked idea I'm here for. thanks guys
I am not worthy, I am not worthy!!!!! EXCELLENT!!!!
Thanks for the video. There are so many methods out there for pulled pork - but I think I'll try this one. Two opinions from the experts would be hard to beat!
These guys are the best cant go wrong with their receipe
Was literally thinking I need to watch meat church for a pulled pork this weekend on my traeger and bang here it is 😂😂
Wow just got a treager been trying on my own but so glad to come across your channel and to try it again .
Looks amazing
Definitely gonna try this on my new Traeger!
Matt, even though I cook on a Kamado Joe, I look to you for great recipes and techniques. One day I can see adding a Traeger. Thanks SO MUCH.
Love this video
Awesome stuff! I have a RecTeq and love it and all the ideas!!
Matt Pittman And Chad Ward . Thanks for sharing . How to make a good . Juicy pulled pork. Looks so delicious . Both Of You . Have A Great Day .
Man I have all your rubs. The honey hog on pulled pork is a game changer! I always hit it with the finishing dust.
😅0v
This is my first ever pork butt! I am blown away by how delicious it is! I don't think I will change a thing! I am a believer!
I'm doing this one tomorrow. Thank you so much for sharing your expertise on all of these meats. Can't wait to see how this turns out!
How was it?
It was fantastic. The baby back ribs and St. Louis ribs are even better! @@EddyBravo-fq5ln
Matt tou are the best thank you!!!!
All of matt's rubs are awesome!! Holy Gospel being my favorite. No matter what cut of meat, I ALWAYS add Holy Voodoo as a top dressing (second favorite). Brisket & beef ribs get Holy Gospel & a dose of cayenne pepper, pork & whole chicken gets the honey hog hot, and fish gets the Voodoo and a shot of Old Bay.
Another epic video. Great stuff guys 👏🏻🙌🏻
Nice to watch Saul Goodman cook some delicious pork. Great video guys!😊
Matt I followed your pulled pork recipe on my Traeger and hands down it was my best one ever I know wouldn’t do it any other way also picked up your honey hog rub 👍
Right on 👊🏽!
A sign of good friendship is when they bring over trimmed pork butt.
The only thing missing from this cook was a cold Dr. Pepper.
Well done gentleman…. Well done
Awesome content as always, one question guys
I have had a traeger pro 780 for about a year now, how do you get smoke like that at that temp?
I like that meat church hat.........I have to have one!
Hot Honey Hog is one of the best seasonings and don't be scared of it. Pulled pork is a great starter meat to learn how to cook long and slow.
Excellent. Matt, I have several MC rubs( Academy Sports).. but not the hot rub. I’m convinced.
Oh brother, I turned my first one into a salt block!!! It was dry and stupid salty!! But.....definitely didn't wrap. I will on my second try!
I'm a big fan of the Texas sugar man it's good on anything
I use the Gospel AP rub and it has been a Big hit
"Straight to brisket" 😅
I did pork ribs the first time I smoked anything, THEN I jumped into the brisket. My first brisket is still my best one so far.
Absolutely love this series. Fat side up or down.
I just made my first pork butt, and left it fat side up. My thoughts are all the fat and flavor and run down into the meat, instead of being lost in the fat catch can
too hot to pull but time here is the game. nice vid.
Thank you so much for this video! I am cooking this recipe today on July 4th. What type of gloves are those? Help much appreciated as I am new to this type of cooking. Are these important too have?
New Traeger owner here. I followed this recipe to the tea. Seasoned night before and woke up 4am to start it, here we are 4.5hrs later and its done. I accidentally set temperature to 375 instead of 275😢. Ig i was little to anxious and waking up at 4 didnt help 😅
Great info! Some videos Matt you will say “im gonna take off run some errands and watch everything on my app” I cant go 45 feet from my timberline and not disconnect from the grill! Does yours really work that well? Thanks
Can you do the smoke part a day ahead, cool, refrigerate overnight and then do the wrap part the next day?
That look when he said cheese pizza 😂😂😂
Where did get that awesome cutting board ?
Any recommendations on smoking the day before and reheating in an oven?
Love what you're doing with Chad from Traeger on this series. This may be a weird request but could you ask Chad if he travels with Dan Patrick and was at the Super Bowl shows a few months ago in Phoenix? I believe I met Chad and asked him if he would give Dan and the Danettes my Smoked Bacon Jalopeno Popper Mac N Cheese for Meat Friday. Wondering if they liked it since I did bring Friday morning. Thanks for your videos, I learn a lot from them and use the instruction often.
Hey there, Chad said it was pleasure to meet you and Dan & the Danettes had your Mac & Cheese and thought it was delicious! 🙌
Try the Foil Boat method after 165°. It might just change your mind.
Matt.... What are those while glove liners? I need to get me some.
so, mustard binder then honey hog...when finished sprinkle with honey hog hot, correct?
What flavor LaCroix do you mix with the Tito's?
As a newer smoker, I loved using this one. Because of health issues in the family, are there any good sugar free rubs that I can use? I love the Traeger Pork & Poultry, but need something that has no sugar.
What would be a good flavor of pellet for pork and does a pork shoulder work as well
Is there a disadvantage to using the wired thermometer that connects directly to the Traeger vs the wireless one in the video?
Anyone know if they run a sale on smokers for Traeger Day, Memorial Day or Father's Day?
Where can I get quality ribs, pork butt and brisket? Publix and Winn Dixie just don't cut it. Thanks.
I have a question. I've had my traeger for about 7 years now. I've had to replace the thermostat kit twice now. I've always struggled with the temperature. I've read many discussions on how to use the "p"ause setting. I tried following this recipe about as exact as I could. Because of the temperature issues I've always had with the traeger, I inserted my temperature probe (a probe setting I've verified is correct) into the side of the barrel and got the smoker up to temp using the 250 setting.
Although the new temperature kit was installed only a week ago, the digit display showed 255, but my probe showed 300. So, I dropped the setting down to 225 and increased the P-setting to the max. The temperature on my verified probe was now registering 260. I thought, close enough. So I put the shoulder on to cook. This was around 10pm. I then set my alarm to wake me at 5am in case the blue tooth probe setting didn't wake me.
My alarm went off and 5am, I checked the temperature on my phone and it was showing 172. I thought, "GREAT" this is going to work. I got up, transferred to an aluminum pan and added the brown sugar, butter and additional seasoning and put it back in the smoker. I got it back into the smoker about 5:20am and went back to bed.
This time my temperature alarm woke me at 9:30. I checked the temperature on my phone and it was 202! What?!?! I got out of bed and grabbed another meat thermometer to check the temperature. Sure enough, it was already up to temp.
What am I doing wrong? Perhaps this is the wrong place to post this, but... according to the recipe, I should've had 2 more hours until it's done.
Which black gloves do you recommend?
Does the Meater work when you wrap in foil?
Loaded steak fries!!
I have a question for you. I have an event coming up going to make some pulled pork on the smoker. I need to do like three Boston butts does cooking time increase. More cooking three of them at the same time lengthen the time it takes to cook one let me know. Thank you.
It’s like every single thing in my live is begging me to get a traeger😅
How long does it need to rest after pulling off for last time?
I'm glad you did 275. A lot of people seem to be scared of higher heat BBQ. Pork shoulder can really take it plus you get the texture contrast between the crunchy bark and the soft meat inside. For me it's a lot more interesting than just being all soft which you get from 225.
Yes it can take it, no problems there. However, anything much over 225 on a pellet smoker and you’re getting next to no smoke flavor unless you have a smoke tube going.
@@ronmexico1975 Have you tried brushing the shoulder with something sticky like thinned out bbq sauce or honey maybe 30-45 minutes before wrapping? That's a good trick if you aren't getting enough smoke to stick.
Came to say this, even at 225 i hardly get any good smoke flavor on a pellet
@@nguye578 never tried that, but that sounds really good. Might have to give it a go next time.
@@markpena6511 yeah that’s just how it goes. Get yourself a smoke tube and mix pellets and wood chips together in it. makes a huge difference.
New to smoking…what do I do to keep it warm for a few hours without drying it out? Just turn down smoker?
I got an 18 pound one for a party. I plan on starting Thursday night and letting it go till Saturday morning. How long do yall think it will take to hit 165 and wrapped after that in butcher paper. Double layer. How long to 205? I also plan on pulling it out 11am on Saturday to rest for two hours.
How long do you let it rest before pulling the meat apart
How long do you let it rest before pulling it apart?
if you put it in the fridge over night do you cover it?
Love the channel. I threw a cold 8.5 lb pork butt on my Ironwood 885 @ 275 and it reached 165 internal in 2hrs without the bark I saw in this video... I'm skeptical his were cooked at that temp :(. ... He only implied it, but it misled me.
Can you make this same way but with boneless Boston butt??
What brand gloves are you using? Are they heat resistant?
Where do I get ahold of that cutting board?
Where does he get those white heat gloves from that he wears underneath his gloves? What are they Called?
How did you connect a meater to the ironwood? I tried many times and my ironwood (smaller one, not XL) does not find my meater plus.
Why does your Traeger have smoke and mine has none. I'm using Traeger pellets. Am I doing something wrong? everything works and checked to see if the pellets are dropping and they are. Love the videos though!!!!!
What is the brand of the wireless thermometer you are using? And how long do you let the Butt rest before pulling? Is there a certain temp like the brisket? Love your videos
I'm wondering the same thing. Did you find out what brand? Thanks
I have some questions for anyone on here. What is the best non-spicy tasting rub to use on a pork butt? Also if I want to make sure to have it done and ready to serve by 5pm. What time should I start it at?
I just did a pork butt yesterday using the exact techniques shown in this video. Same smoker, 8# bone-in, 275 degrees, Meat Church rub, covered around 165. It came out beautifully except the elusive bark finish didn’t happen. Any suggestions as to where I went wrong? The meat was flavorful and tender but….?
He cooks it in a range from 165 to 175 depending on color of the bark- that’s his deciding factor. I did one today that didn’t have the color until it got to 175 but I cooked it at a lower temp so they contributed to the lack of color.
I can’t get over the fact that Matt’s last name is “Pittman”. He really did find his calling.
So, how is smoky cooking at 275 on a Traeger which isn’t known for that much smoke???
new to Treaer and this channel, any one know a ballpark on how long the cook to 202 degrees at 275 took once wrapped? thanks!
Roughly 1.5 to 2 hours depends on the size of your butt and consistency in your cooker.
Have you ever considered adding some pineapple juice to the pan before covering with foil? Just curious.
I have... with some pineapple slices. Flavor was insane good. My family thought it was the best ever. But I personally thought it made the pork a bit too mushy.