I did this recipe on my pellet grill minus the bbq sauce for pulled pork tacos! Finished it in my dutch oven on same pellet grill. Used a cup of pickle juice from a jar of my Wifey's homemade pickles with the 1/3 cup injection! I want to thank you Matt for your efforts and helping me keep my teenagers at the table and talking just a little bit longer than usual! It's amazing what great food does!
One of my favorite things about Matt is how he uses his brand that he built to help support others in the industry!!! Big ups to the Meatchurch team 👌🏼
This is another best recipe ❤❤❤PORK BUTT COOKED IN PELLET GRILL❤❤❤ th-cam.com/video/K3ouzi58nkk/w-d-xo.html #pork #porkbutt #grill #Recipe #cooking #porkrecipe
Point of clarification - You can easily do fat up if you're using an offset. For folks using a pellet grill that doesn't have an upper rack, generally you're going to have jerky on the bottom because of the heat source on the bottom. Just wanted to make that clarification. Also, Matt, never apologize for recommending your own rubs. If you can start a BBQ company and grow it using your own products then they must be popular and of good quality. I have several of your rubs, a lot because of your videos, and I've been very happy with them so keep 'em coming!!
I will tell you Matt, Texas Sugar is the real deal. Fixed my ribs with it and I think they were the best ribs I have made in 30 years!!! I have to get more.
According to you sage advice, I have smoked pork butts a couple of times and they have come out absolutely wonderful. Cooking by internal temp and wrapping at the proper temperature is the real trick. I did make one change. Instead of a mustard binder, I used a coating of pure maple syrup, then applied your Honey Hog rub. End product was spectacular. Thanks for your great videos.
Hey Matt. Let me kneel at the altar of the Meat Church for this fantastic video and your products! I followed your instructions to the 'T" and cooked the shoulder low and slow on my Traeger Timberline. Oh My Delicious Goodness! This is by far the most amazing and juicy pulled pork I've have ever had in my life. No need for sauce on this sandwich as it is so juicy. Having visited all the big name places around the country that have won the coveted national BBQ awards, your recipe and products blows them out of the water. Thank you again for this video. I am a Meat Church believer!
I have a basic pellet grill (Pitboss Austin XL) and I've done several pork butts so far with decent results. I tried this one today (not the rub; don't have that one yet) as far as process goes. Magnificent doesn't come close to describing how good this turned out. Thanks Matt for the pointers.
I did this on my Traeger 1300 for a gathering of friends. One of those friends is a competition smoker and she gave me a thumbs up and said I could cook with her anytime, that was a huge compliment.
I used this method pretty much exactly to smoke a Boston Butt overnight in my SnS Kamado using the Slow N Sear setup with FOGO Super Premium lump and Texas Post Oak chunks, except after I pulled the butt off the pit, I let it cool down 15-20 degrees while the oven preheated to 170 (lowest it will go, since I don't have a warming oven), then rewrapped the top and put it in there for a 12 hour rest. I just pulled it a while ago and it was delicious. I thought it needed a little more salt - probably because I'm used to liberally coating with Diamond crystal kosher salt and dry brining for 2 days before cooking a butt - but when I topped it with the Heath Riles Tangy Vinegar BBQ, it was perfect. Highly recommend that sauce.
Duuuuuude I just cooked this today, put the meat on at 5 am and pulled it at 5pm, best pulled pork I’ve ever had and everyone that came over was obsessed with it!!!
great job!!! i liked it, how about in the conventional oven , how long per lb ? an hour per lb, at 225 is wat i hear to have similar smoke cooking, right?
Got this rub when it was first released, and it has been great. Used it on pork chops, filets, and even chicken breasts. Very versatile. Glad I bought the bag along with the shaker!
Did this recipe today and it turned out amazing. Number one channel I trust for reliable instructions every time and great tasting meals! Thanks for the vids Matt you have made my intro into traeger cooking a breeze! Happy Thanksgiving 🦃
Another great video, Matt! I've only been barbequing for about a year on my Traeger and your videos have been such a joy to watch and learn techniques from.
I used the Texas Sugar on a 8+ lb butt yesterday and it was magnificent. My ACE Hardware store just got the TS in stock Friday and by the next day I got the last container. They said it flew off the shelf. I also got the last Brine Package. Great video BTW. Keep the goodness coming. A+++
Just did a pork shoulder last week with a little Gopsel and Texas Sugar. I totally get the squirt comment! Never fails I end up with it on me. The shoulder turned out fantastic! Texas Sugar is one of my favorites.
Thanks Matt for another nice video. I have been BBQing for most of my life. But, I never regret watching your channel, I learn something new from watching. I am also glad I have started using your rubs and now , I can get them locally up here in MN..
Wow, that Texas Sugar Pork Butt looks amazing! I used to be a Qstoves user but recently made the switch to Asmoke. The difference is night and day. The precision temperature control allows for perfectly smoked meats every time. Not to mention the variety of wood pellet flavors that Asmoke offers, it's like a flavor adventure each time I cook! Also, the portability of the Asmoke Essential is a game changer. I've taken it on camping trips, tailgating, and even road trips. The convenience of having a battery-powered pellet grill that I can take anywhere and get the same great results is unmatched. Plus, the app makes it so easy to monitor temperature and even share recipes. Overall, Asmoke has made grilling more efficient, enjoyable, and delicious! #Asmoke
"She's a squirter" LOL! I always score my cap on pulled pork - makes great little nuggets to eat when you shred. I am looking forward to seeing Ace carry Texas Sugar! Do you notice injecting makes an impact on smoke penetration? I ask bc I injection my first flat (using MC) two weeks ago in preparation for my first comp. I didn't get the smoke ring or flavor. Wondering if I did something wrong. Thanks!
Looks amazing!!! Smoking my first Pork butt this weekend (on my Big Green Egg), ordered 'The Whole Shootin Match' assortment of your rubs to get it going!! Can't wait to use the Texas Sugar rub on it. Great work and thanks!!!
McKinney, TX here. Superbowl/birthday party coming up. Doing pulled pork, my version of twinkies, some white hots (shout out to Zweigles in Rochester, NY), pork belly burnt tips. I have a pantry full of Meat Church from visiting a couple months ago and some of your Texas Sugar. Love your suggestion with rolling in own juice as never did this before. great video!
Had the opportunity to visit your shop in Waxahachie last week. Greatly enjoyed the time, your friendly staff and a variety of rubs and other products for my home in Cali. 👍👍
I picked up a container of Texas Sugar on a whim. Had some family in from out of town a couple of weeks ago, and wanted to try a different rub. Just might be my go to rub from now on!
Another excellent job Matt. I like to wrap my butts the same way. I actually finished one in a Dutch oven recently, it worked like a champ! Sugar Butt is a great name btw!
You Texas folks have the best stuff in your markets. The only place around my town in Arizona to get Prairie Fresh pork is at a privately owned butcher shop and, believe me, you pay for it. Great video, thanks.
ever since Texas Sugar released my neighbors, friends, and family all think I stepped up my BBQ game. :) Its a great seasoning. Your videos never disappoint.
Just placed an order for both these products. Gotta say your videos are awesome and so is your customer service. Last month I messaged your store and got a complete refund because I accidentally sent the order to the wrong address in a completely different state. You guys completely refunded me even after being at fault. Thanks Matt. Keep it up.
Looks like yet another winner Matt. When I'm in town on the 1st or 2nd of November, I'll definitely be looking to pick up some Texas Sugar and maybe a few others. I cooked pulled pork a lot for my homeless ministry. I make sure that they are blessed with some really good food and I was considering getting some of this seasoning to use it on a pork butt. I'm sold on it after watching this! Great job.
I just purchased my Texas sugar and smoked some chicken thighs using that rub. I loved the flavor so much. I’m going to use it on my turkey for thanksgiving.
I have a question about time after wrapping. Assuming you don’t have multiple ones cooking like you do, why not wrap and put in the oven. Better control of temp, not wasting wood and no longer getting smoke anyway? Love your videos and thanks.
Thanks Matt, Picking up my Texas Sugar today at Grill Works in Marin Iowa. I use a bunch of your rubs. I've done many butts with the honey hog, and love it as well!
Was traveling thru Waxahachie this past Friday and stopped by the Meat Church store, picked up some Texas Sugar and some W sauce! Really nice store and well worth the small delay leaving the highway! Can't wait to put the Texas Sugar to work this coming weekend.
As a former Traeger+ user, I must say that switching to Asmoke has been a game-changer for me. The precise temperature control that Asmoke provides with its FlameTech patent and dual sensors is simply unmatched, ensuring my Texas Sugar Pork Butt is always cooked to perfection. The versatility and portability of Asmoke make it ideal for outings, and the battery life is just amazing. It's also great to be able to adjust the temperature remotely and monitor the food via the app. The different flavors of wood pellets enhance the smoky taste of the food, making it even more delicious. I also appreciate the eco-friendly aspect of using wood pellets made from recycled materials. I am definitely #Asmoke for life!
No Texas Sugar at my local farm & ranch store yet. Have several other Meat Church products on hand so will await T.S. arrival to the area with much anticipation. Oh, and wrapping at mid-175's...have we heard you mention this temp before Matt? Seem most bbq jockies wrap in the 160 degree range. Your reason for waiting a bit for the higher temp would be 1) more bark or 2) more complete fat rendering or 3) both or 4) other...?
@@loganporter7177 I injected with 1 cup apple juice, 1 tablespoon or so of chipotle in adobo sauce and 1 tablespoon of Texas sugar and 1 tablespoon of a sweet rub rub I like. Blended until super smooth and injected.
I need this on my plate now! So yummy looking! Can you get the same barkage with a Traeger? Also, what about using super smoke on the traeger? Would it be better and more bark?
Ok Matt needing some advice, I’m doing 2 butts for this weekend before we go to the lake camper. When done cooking should I shred and and put the gold on and lid it or should I just let it cool and transfer whole with the gold and lid ( shred when we heat for service) and / or try to aim for done around 3pm friday and let it rest in cooler till around about service?
Thanks! Excellent recipe and delicious. With only two of us, I need to creative ideas to serve left overs, LOL! BTW, the link to your Texas Sugar appears to be dead. Tried to buy a jar, but no joy!
Perfect timing., Got a pound of Texas Sugar and need to make some pulled pork next weekend! The rub was unbelievable on turkey, so I'm sure it will be killer on pork. Can't wait! I like pulling with two pans. keep the meat and au jus in one pan, and leave the bone, tendons and remaining fat in the other pan.
I bought a 10 pack of rubs from you . 4 of which were Texas sugar . I figured they would be pretty sweet . I was wrong . I guess I should have checked more . lol . What is your sweetest rub that you sell ? I’m more of a sweet guy than spicy guy . Lol . I also bought a 4 pak of you W sauce kit . I’m looking forward to using it . Have you used any rubs in venison ring bologna or summer sausage ? Thanks , I like the vids and keep up the good work
One thing I do is instead of using a water pan, I use apple cider with some seasoning in the pan I plan to wrap the butt in. Let it collect the smoke while you are smoking to pork butt. Then put the pork but in the seasoned smoked cider for the wrap. To die for. My family brags about the pulled pork I give them for a week.
Matt.. I get Holy Gospel, and other MC rubs from Academy Sports… will this new rub be there as well? Hope my Silverbac pellet grill can even get in the same ballpark as your results. I know.. not a stick burner, but you’ve done great cooks on your Traeger.
I have not been trimming any of my meats. Anyone else? My brisket, pulled pork, ribs all come out juicy and delicious. I don't have a fancy Traeger, just a Pit Boss pellet grill/smoker.
I bought some at my local BBQ store yesterday and can't wait to use it. The guy there said they had only had it on the shelf for 3 days and sold 50 cans of it, so it seems like people are excited for it.
I am planning on trying this on my Pit Boss this weekend. Its cold up here in Wisconsin, but its worth it. Might have to go get an extra bag of pellets is all.
What a great seasoning this is Matt, picked some up about a week ago, we have used it on some ribeyes, and they came out fantastic.... LOVIN the sweet heat that’s in here, altho I haven’t yet had time to do a butt, it is definitely high on my list.
When I think BBQ, most often it's pork shoulders, so I cook quite a few. Of course, the neighbors eat well, vacuum sealing and freezing what I don't give away. Months later pulled pork in a couple hours during the week or camping, smelling and tasting like just pulled. Kinda fast food on steroids.
Frys has pork butt on sale this week….thank you the inspiration! I’ll probably head down the today and pick one up to do…I also need some of that Texas sugar…cumin is one of my favorite thing to add into my own seasoning. Can’t wait to get my hands on this flavor. Great job as always.
We can't just walk right past the "she's a squirter"comment haha. I can't wait to try this seasoning. Great video as always.
I mean, how often do you get to hear about that kind of stuff at church? 😂
I went straight to the comments after he said that 😂
i went straight to the comments as well lmao!!!
had to pause to get my laugh out. rofl
Oh good. It wasn't just me.
I did this recipe on my pellet grill minus the bbq sauce for pulled pork tacos! Finished it in my dutch oven on same pellet grill. Used a cup of pickle juice from a jar of my Wifey's homemade pickles with the 1/3 cup injection! I want to thank you Matt for your efforts and helping me keep my teenagers at the table and talking just a little bit longer than usual! It's amazing what great food does!
Good strategy, they will certainly appreciate it. Nothing like good food and a family style dinner. Keeps children grounded.
One of my favorite things about Matt is how he uses his brand that he built to help support others in the industry!!! Big ups to the Meatchurch team 👌🏼
This is another best recipe
❤❤❤PORK BUTT COOKED IN PELLET GRILL❤❤❤
th-cam.com/video/K3ouzi58nkk/w-d-xo.html
#pork #porkbutt #grill #Recipe #cooking #porkrecipe
Point of clarification - You can easily do fat up if you're using an offset. For folks using a pellet grill that doesn't have an upper rack, generally you're going to have jerky on the bottom because of the heat source on the bottom. Just wanted to make that clarification. Also, Matt, never apologize for recommending your own rubs. If you can start a BBQ company and grow it using your own products then they must be popular and of good quality. I have several of your rubs, a lot because of your videos, and I've been very happy with them so keep 'em coming!!
I will tell you Matt, Texas Sugar is the real deal. Fixed my ribs with it and I think they were the best ribs I have made in 30 years!!! I have to get more.
According to you sage advice, I have smoked pork butts a couple of times and they have come out absolutely wonderful. Cooking by internal temp and wrapping at the proper temperature is the real trick. I did make one change. Instead of a mustard binder, I used a coating of pure maple syrup, then applied your Honey Hog rub. End product was spectacular. Thanks for your great videos.
You can never go wrong with Heath Riles and Meat Church combo. Looks fantastic
Hey Matt. Let me kneel at the altar of the Meat Church for this fantastic video and your products! I followed your instructions to the 'T" and cooked the shoulder low and slow on my Traeger Timberline. Oh My Delicious Goodness! This is by far the most amazing and juicy pulled pork I've have ever had in my life. No need for sauce on this sandwich as it is so juicy. Having visited all the big name places around the country that have won the coveted national BBQ awards, your recipe and products blows them out of the water. Thank you again for this video. I am a Meat Church believer!
I have a basic pellet grill (Pitboss Austin XL) and I've done several pork butts so far with decent results. I tried this one today (not the rub; don't have that one yet) as far as process goes. Magnificent doesn't come close to describing how good this turned out. Thanks Matt for the pointers.
Awesome Paul!
I love to smoke w my pit boss pro. I use all the seasonings and friends and family love my food. Thanks Matt
"she's a squirter".....am I watching The Dirt?!?!
Matt you're hilarious 😂😂!!
;)
OMG, that was funny!
This will undoubtedly be the top comment...
🤣🤣🤣
😏
I did this on my Traeger 1300 for a gathering of friends. One of those friends is a competition smoker and she gave me a thumbs up and said I could cook with her anytime, that was a huge compliment.
I like the mid session seasoning. Nice one Matt
Appreciate that bud. Big fan!
I've learned a lot from this channel, just got a smoker about a month ago. Appreciate the videos!
I used this method pretty much exactly to smoke a Boston Butt overnight in my SnS Kamado using the Slow N Sear setup with FOGO Super Premium lump and Texas Post Oak chunks, except after I pulled the butt off the pit, I let it cool down 15-20 degrees while the oven preheated to 170 (lowest it will go, since I don't have a warming oven), then rewrapped the top and put it in there for a 12 hour rest.
I just pulled it a while ago and it was delicious. I thought it needed a little more salt - probably because I'm used to liberally coating with Diamond crystal kosher salt and dry brining for 2 days before cooking a butt - but when I topped it with the Heath Riles Tangy Vinegar BBQ, it was perfect. Highly recommend that sauce.
Just received my Texas Sugar rub and can't wait to try it on everything. My family loves the clean ingredients you use in your rubs. Always a winner.
Duuuuuude I just cooked this today, put the meat on at 5 am and pulled it at 5pm, best pulled pork I’ve ever had and everyone that came over was obsessed with it!!!
great job!!! i liked it, how about in the conventional oven , how long per lb ? an hour per lb, at 225 is wat i hear to have similar smoke cooking, right?
Got this rub when it was first released, and it has been great. Used it on pork chops, filets, and even chicken breasts. Very versatile. Glad I bought the bag along with the shaker!
Thank you for this feedback Randy!!!
Did this recipe today and it turned out amazing. Number one channel I trust for reliable instructions every time and great tasting meals! Thanks for the vids Matt you have made my intro into traeger cooking a breeze! Happy Thanksgiving 🦃
Absolutely. Have used his methods quite a bit. Perfect every time. Love this channel. Matt is the man.
Another great video, Matt! I've only been barbequing for about a year on my Traeger and your videos have been such a joy to watch and learn techniques from.
I love it!
@@MeatChurchBBQlink to those white thread heat gloves?
I used the Texas Sugar on a 8+ lb butt yesterday and it was magnificent. My ACE Hardware store just got the TS in stock Friday and by the next day I got the last container. They said it flew off the shelf. I also got the last Brine Package. Great video BTW. Keep the goodness coming. A+++
Ace hardware ill note that thank you
Love your video! They are so easy to follow at home. I’ve definitely stepped up my grilling skills because of your videos.
The timing to make this video is awesome. the stages of cook with the right temp is dope.
My favorite when it gets to the wrap is doing a 50/50 1cp mix of Apple and Honey whiskey per 10lb directly into the meat. Then wrap. Love it!
I laughed out loud Matt when you said, "She's a squirter." LMFAO!
Just did a pork shoulder last week with a little Gopsel and Texas Sugar. I totally get the squirt comment! Never fails I end up with it on me. The shoulder turned out fantastic! Texas Sugar is one of my favorites.
Thanks Matt for another nice video. I have been BBQing for most of my life. But, I never regret watching your channel, I learn something new from watching. I am also glad I have started using your rubs and now , I can get them locally up here in MN..
I made 3 racks of ribs with Texas sugar and one with A little fajita seasoning on the underside. Fantastic on ribs
I have every rub Meat Church offers and Texas Sugar is the new go to! Well done!
I absolutely love this seasoning on pork and chicken. You killed it with this one Matt!
Wow, that Texas Sugar Pork Butt looks amazing! I used to be a Qstoves user but recently made the switch to Asmoke. The difference is night and day. The precision temperature control allows for perfectly smoked meats every time. Not to mention the variety of wood pellet flavors that Asmoke offers, it's like a flavor adventure each time I cook! Also, the portability of the Asmoke Essential is a game changer. I've taken it on camping trips, tailgating, and even road trips. The convenience of having a battery-powered pellet grill that I can take anywhere and get the same great results is unmatched. Plus, the app makes it so easy to monitor temperature and even share recipes. Overall, Asmoke has made grilling more efficient, enjoyable, and delicious! #Asmoke
"She's a squirter" LOL!
I always score my cap on pulled pork - makes great little nuggets to eat when you shred. I am looking forward to seeing Ace carry Texas Sugar!
Do you notice injecting makes an impact on smoke penetration? I ask bc I injection my first flat (using MC) two weeks ago in preparation for my first comp. I didn't get the smoke ring or flavor. Wondering if I did something wrong.
Thanks!
Looks amazing!!! Smoking my first Pork butt this weekend (on my Big Green Egg), ordered 'The Whole Shootin Match' assortment of your rubs to get it going!! Can't wait to use the Texas Sugar rub on it. Great work and thanks!!!
Texas Sugar Rub ROCKS!!! used it on ribs and pork loin... happy happy RESULTS!
I used this rub about a month ago on a pork shoulder i smoked, and it was fantastic! I still have enough to do another one.
Just followed this recipe to a T Texas sugar and all and my family loved it, it was also my first time smoking anything
I love this. Congrats!!!!! -Matt
McKinney, TX here. Superbowl/birthday party coming up. Doing pulled pork, my version of twinkies, some white hots (shout out to Zweigles in Rochester, NY), pork belly burnt tips. I have a pantry full of Meat Church from visiting a couple months ago and some of your Texas Sugar. Love your suggestion with rolling in own juice as never did this before. great video!
Great seasoning Matt! Made pulled pork today with it. Turned out amazing!
Had the opportunity to visit your shop in Waxahachie last week. Greatly enjoyed the time, your friendly staff and a variety of rubs and other products for my home in Cali. 👍👍
I picked up a container of Texas Sugar on a whim. Had some family in from out of town a couple of weeks ago, and wanted to try a different rub. Just might be my go to rub from now on!
Love all the shoutouts to the companies and brands he uses…great ambassador
Just trying to help friends out.
Another excellent job Matt. I like to wrap my butts the same way. I actually finished one in a Dutch oven recently, it worked like a champ! Sugar Butt is a great name btw!
My man Ron!!!
You Texas folks have the best stuff in your markets. The only place around my town in Arizona to get Prairie Fresh pork is at a privately owned butcher shop and, believe me, you pay for it. Great video, thanks.
making this tonight for a our office pot luck tomorrow....cant wait. Made the Mexican pulled pork recipe last time and it was a hit with everyone.
Great video, thanks bud! I've been usin a honey mustard instead of the regular mustard and love it!
Best bbq channel going!
You never disappoint. Thanks for going into every needed detail! Can’t wait to buy this rub in Europe!
I moved to the EU last month. Not finding much for BBQ yet here in Portugal. Hopefully I’ll find more as spring cooks are not far away.
ever since Texas Sugar released my neighbors, friends, and family all think I stepped up my BBQ game. :) Its a great seasoning. Your videos never disappoint.
I appreciate all the kinds words!
Informative video. Watched it all the way through which I don’t usually do.
I mixed 4 equal parts Gospel, Voodoo, Holy Cow and the Sweet Pig in one shaker. Tried it on chicken quarters first. The answer is yes.
Just placed an order for both these products. Gotta say your videos are awesome and so is your customer service. Last month I messaged your store and got a complete refund because I accidentally sent the order to the wrong address in a completely different state. You guys completely refunded me even after being at fault. Thanks Matt. Keep it up.
Love your take on BBQ. Thanks for all your hard work.
I appreciate it Greg. It's my passion for sure.
I'm headed to Tacoma Boys in Puyallup, Washington, to get this seasoning right now!
Honey Hog is my favorite so far.
Looks like yet another winner Matt. When I'm in town on the 1st or 2nd of November, I'll definitely be looking to pick up some Texas Sugar and maybe a few others. I cooked pulled pork a lot for my homeless ministry. I make sure that they are blessed with some really good food and I was considering getting some of this seasoning to use it on a pork butt. I'm sold on it after watching this! Great job.
That is fantastic. Nice work!!
I love the -nonchalant- "she's a squirter" 🤣🤣🤣
🤷🏽♂️
I just purchased my Texas sugar and smoked some chicken thighs using that rub. I loved the flavor so much. I’m going to use it on my turkey for thanksgiving.
That is awesome!!
I have a question about time after wrapping. Assuming you don’t have multiple ones cooking like you do, why not wrap and put in the oven. Better control of temp, not wasting wood and no longer getting smoke anyway? Love your videos and thanks.
Thanks Matt, Picking up my Texas Sugar today at Grill Works in Marin Iowa. I use a bunch of your rubs. I've done many butts with the honey hog, and love it as well!
I love it!
Was traveling thru Waxahachie this past Friday and stopped by the Meat Church store, picked up some Texas Sugar and some W sauce! Really nice store and well worth the small delay leaving the highway! Can't wait to put the Texas Sugar to work this coming weekend.
Great job chef mikey! Fab camerawork chris❤🎉
Love the ducks🦆
Nice, having all 3 stages prepped...this was a Meat Church time machine
Lol
Just ordered more rub and the Hog Injection. Going to try this.
Another great video! The only seasoning we use.
I knew this was going to be difficult to watch before bedtime lol!
Hey Matt, I also wear an apron when I'm injecting squirters! Sometimes goggles too.
As a former Traeger+ user, I must say that switching to Asmoke has been a game-changer for me. The precise temperature control that Asmoke provides with its FlameTech patent and dual sensors is simply unmatched, ensuring my Texas Sugar Pork Butt is always cooked to perfection. The versatility and portability of Asmoke make it ideal for outings, and the battery life is just amazing. It's also great to be able to adjust the temperature remotely and monitor the food via the app. The different flavors of wood pellets enhance the smoky taste of the food, making it even more delicious. I also appreciate the eco-friendly aspect of using wood pellets made from recycled materials. I am definitely #Asmoke for life!
No Texas Sugar at my local farm & ranch store yet. Have several other Meat Church products on hand so will await T.S. arrival to the area with much anticipation. Oh, and wrapping at mid-175's...have we heard you mention this temp before Matt? Seem most bbq jockies wrap in the 160 degree range. Your reason for waiting a bit for the higher temp would be 1) more bark or 2) more complete fat rendering or 3) both or 4) other...?
I made this over the last weekend and YES! Best Butt I have ever made.
did you do the injection too?
@@loganporter7177 I injected with 1 cup apple juice, 1 tablespoon or so of chipotle in adobo sauce and 1 tablespoon of Texas sugar and 1 tablespoon of a sweet rub rub I like. Blended until super smooth and injected.
I need this on my plate now! So yummy looking!
Can you get the same barkage with a Traeger? Also, what about using super smoke on the traeger? Would it be better and more bark?
Ok Matt needing some advice, I’m doing 2 butts for this weekend before we go to the lake camper. When done cooking should I shred and and put the gold on and lid it or should I just let it cool and transfer whole with the gold and lid ( shred when we heat for service) and / or try to aim for done around 3pm friday and let it rest in cooler till around about service?
Picked up a big bag of the Texas Sugar and a hat. Trying it out this morning for a 5am pork shoulder!
Matt, your sotto voce comments are as good as well the wonderful things you cook in church! "she's a squirter." bada boom
Thanks! Excellent recipe and delicious. With only two of us, I need to creative ideas to serve left overs, LOL! BTW, the link to your Texas Sugar appears to be dead. Tried to buy a jar, but no joy!
Hardy latex coated gloves are the best you’ll find for cooking. $2 a pair at Harbor Freight, they last awhile, and much much easier to put on! Haha
I really shouldn't be browsing pulled pork videos while hungry.
This was my Favorite way to cook pulled pork.
I noticed you did not rest the last butt that had reached the finish temperature. Would you suggest resting before pulling the meat? Great video.
Making this right now. Happy Independence Day!
Perfect timing., Got a pound of Texas Sugar and need to make some pulled pork next weekend! The rub was unbelievable on turkey, so I'm sure it will be killer on pork. Can't wait!
I like pulling with two pans. keep the meat and au jus in one pan, and leave the bone, tendons and remaining fat in the other pan.
Love to hear it!
I bought a 10 pack of rubs from you . 4 of which were Texas sugar . I figured they would be pretty sweet . I was wrong . I guess I should have checked more . lol . What is your sweetest rub that you sell ? I’m more of a sweet guy than spicy guy . Lol . I also bought a 4 pak of you W sauce kit . I’m looking forward to using it . Have you used any rubs in venison ring bologna or summer sausage ? Thanks , I like the vids and keep up the good work
One thing I do is instead of using a water pan, I use apple cider with some seasoning in the pan I plan to wrap the butt in. Let it collect the smoke while you are smoking to pork butt. Then put the pork but in the seasoned smoked cider for the wrap. To die for. My family brags about the pulled pork I give them for a week.
Texas Sugar is my go to now on pulled pork and ribs
Matt.. I get Holy Gospel, and other MC rubs from Academy Sports… will this new rub be there as well? Hope my Silverbac pellet grill can even get in the same ballpark as your results. I know.. not a stick burner, but you’ve done great cooks on your Traeger.
Man that is my new favorite bottle design! Amazing looking pork and I too love a good vinegar sauce.
Thanks dude.
I’m watching this video as I’m literally eating leftover Texas Sugar Pulled Pork I smoked over the weekend….
Fantastic, Matt!
NICE!!
I have not been trimming any of my meats. Anyone else? My brisket, pulled pork, ribs all come out juicy and delicious. I don't have a fancy Traeger, just a Pit Boss pellet grill/smoker.
I feel like i can smell that through the screen. I love these videos. Looks so awesome. Keep em coming Matt.
Will do!
I'll have to try this one - I love the holy voodoo on pork.
I bought some at my local BBQ store yesterday and can't wait to use it.
The guy there said they had only had it on the shelf for 3 days and sold 50 cans of it, so it seems like people are excited for it.
This made me hungry. And I NEED a lite beer. Thank you. I will do this this weekend.
I am planning on trying this on my Pit Boss this weekend. Its cold up here in Wisconsin, but its worth it. Might have to go get an extra bag of pellets is all.
What a great seasoning this is Matt, picked some up about a week ago, we have used it on some ribeyes, and they came out fantastic.... LOVIN the sweet heat that’s in here, altho I haven’t yet had time to do a butt, it is definitely high on my list.
When I think BBQ, most often it's pork shoulders, so I cook quite a few. Of course, the neighbors eat well, vacuum sealing and freezing what I don't give away. Months later pulled pork in a couple hours during the week or camping, smelling and tasting like just pulled. Kinda fast food on steroids.
Another killer video as always. I love the injection and the new Texas sugar! Killer combo
Me and my family have come to love your rubs. I just subscribed to help get me to my next level of smoking and BBQ'ing.
Matt
Why put vinegar sause when you spent so much time seasoning with you special rub. Never understood saucing good flavored meat
Did he mention total cook time? I heard him say he wrapped around seven hours 176 degrees then a couple more hours. Roughly ten hours?
Picked up a sack full of meat church stuff today and put it to use on a new Rec Teq pellet smoker today.
Feeding 12 folks at work tomorrow.
Texas Sugar released this week to the retailers. I hope it will be at the Colleyville (Westlake) Ace Hardware store soon!
Frys has pork butt on sale this week….thank you the inspiration! I’ll probably head down the today and pick one up to do…I also need some of that Texas sugar…cumin is one of my favorite thing to add into my own seasoning. Can’t wait to get my hands on this flavor. Great job as always.
Fantastic!