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
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+++
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.
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!
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.
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.
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.
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. 👍👍
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!
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!
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 🦃
Warning to anyone who tries this recipe; you will need a beach towel for drool/pork juices. Edit - currently smoking a pork tenderloin with Texas sugar on it. "This better be good or we're gonna feed ya' to the thing!"
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!
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 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.
Just bought the texas sugar rub today and will be trying it on my 11lb pork butt this friday. Just used Heath Riles rub on my last one. Ready to try it.
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.
LOL.."she's a squirter". Reminds me of the shotgun shells vid ("more fun that prom night"). We need to have a couple of beers together! You could end up on the Tonight Show!
"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!
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!
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 just did pulled pork on Sunday for the family. Cherrywood is easy to come by up here where I live and the food always comes on awesome. I did 6 hours in the smoke, with some ribs I did on Saturday for an event, wrapped it like you did and let it rest in the fridge over night and then 6 hours in the oven at 275 with a long rest at 170. Came out great. My buddy came over an said it made his version taste like dog food. Lol. He doesn’t have an offset though! 😉
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?
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.
I gotta try this, about to call Ace Hardware and ask if they have it yet *fingers crossed* And totally unrelated, I emailed you guys asking if there would ever be more of the Meato Bandito fitted hats in stock. PLEASE at least consider doing a 2nd run at some point in the future! I'm kicking myself for not seeing these, since they sold out they were obviously a big hit. The email I got back about it made it sound like I shouldn't hold my breath, but it also didn't say there wouldn't be more. So I'm checking the website every few days in hopes I find one. I'm absolutely devistated I missed out on getting it :( #1STWORLDPROBLEMS!
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!!!
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.
Rubs and smoke don't penetrate fat. There is so much inner fat that you will never cook a dry butt. I trim as much fat off as i can, wrap in foil at the stall, and mix all of the smoke infused juices back into the pork once it's pulled. Family, friends, and customers rave about it every time I serve it. Never dry. Nobody i know likes to eat fat so im careful to remove it as I'm pulling as well.
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.
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..
Good Golly Miss Molly...Pit Master Matt, This great on so many choices! I'm actually going to apply a light sprinkle on some venison Backstrom along with the layer of Gospel and call you "da Meat Church Sweet Preacher!" 😅 This is a hit rub!
Hey Matt, this stuff is sooooo good on eggs, it's ridiculous! Also good on any beer beverage where you sip it 😂 I bought 2 and I swear I need at least 10 more.
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 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
Vinegar? Really? Going to sell me an IPA next? Bitter beer face! The best cooked foods don't need condiments. There is a reason chefs despise ketchup! 😂
Need some help with a pork picnic roast traeger 575. Here is the issue meat was cooked to 205 but the fat cap was not crunchy. Can you do a video on pork picnic on a smoker.
@@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.
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'm fairly new to smoking gonna do a pulled pork for first time I'm gonna try this for sure. I was told to let it rest after taking it off smoker is that true or should I just pull right away as he did in the video?
![[ TEASER ] เงาะป่า - วงL.กฮ. | TMG RECORD](http://i.ytimg.com/vi/M4ObdFfcPww/mqdefault.jpg)
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
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
"she's a squirter".....am I watching The Dirt?!?!
Matt you're hilarious 😂😂!!
;)
OMG, that was funny!
This will undoubtedly be the top comment...
🤣🤣🤣
😏
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?
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!!!
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.
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.
I absolutely love this seasoning on pork and chicken. You killed it with this one Matt!
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!
Wow! I'm going to make this for Memorial weekend 2024! Thanks Matt! This recipe is a Winner! Winner! Winner! 😋
Texas Sugar Rub ROCKS!!! used it on ribs and pork loin... happy happy RESULTS!
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.
I like the mid session seasoning. Nice one Matt
Appreciate that bud. Big fan!
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. 👍👍
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!
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.
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!
I’m watching this video as I’m literally eating leftover Texas Sugar Pulled Pork I smoked over the weekend….
Fantastic, Matt!
NICE!!
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.
"She's a squirter"🤣Keep the vids coming! BTW I stopped by your shop & smoked my CC. Thanks for that lol...
Only use Meat Church. This is why. Thanks buddy!
Warning to anyone who tries this recipe; you will need a beach towel for drool/pork juices.
Edit - currently smoking a pork tenderloin with Texas sugar on it. "This better be good or we're gonna feed ya' to the thing!"
I love the -nonchalant- "she's a squirter" 🤣🤣🤣
🤷🏽♂️
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!
I feel like i can smell that through the screen. I love these videos. Looks so awesome. Keep em coming Matt.
Will do!
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!!
Man that is my new favorite bottle design! Amazing looking pork and I too love a good vinegar sauce.
Thanks dude.
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.
Just bought the texas sugar rub today and will be trying it on my 11lb pork butt this friday. Just used Heath Riles rub on my last one. Ready to try it.
@@josharmour1549 thank you so much and hope you enjoy!!!
Just ordered some, going to put it to the test.
Texas Sugar is AWESOME!!!
Appreciate that!!!
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
What about using Bourbon
You need a T-shirt made up with a big barked up lookin boston butt..and on the back saying:
DAMN thats Good!
LOL.."she's a squirter". Reminds me of the shotgun shells vid ("more fun that prom night"). We need to have a couple of beers together! You could end up on the Tonight Show!
LOL, thanks!
Love your presentation
I was wonder how large (lbs.) you pork was? Would help me gauge/reference my cook times.
8ish
I laughed out loud Matt when you said, "She's a squirter." LMFAO!
This looks amazing, need to pick up that new rub!
"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!
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!!!
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 just did pulled pork on Sunday for the family. Cherrywood is easy to come by up here where I live and the food always comes on awesome. I did 6 hours in the smoke, with some ribs I did on Saturday for an event, wrapped it like you did and let it rest in the fridge over night and then 6 hours in the oven at 275 with a long rest at 170. Came out great. My buddy came over an said it made his version taste like dog food. Lol. He doesn’t have an offset though! 😉
Fruit woods and pork were meant to go together.
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?
That Texas sugar on ribs and pulled pork is clutch, already on my second bottle 😏
I got my one pound bag of Texas Sugar the other day! Pork butt going down this weekend at my hut!!
NICE!
i got a butt in the freezer and picked up the sugar today.. guess the butt needs to move to the fridge!
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.
Got to put some Dukes mayonaise on the bbq sandwich with the sauce
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.
I gotta try this, about to call Ace Hardware and ask if they have it yet *fingers crossed*
And totally unrelated, I emailed you guys asking if there would ever be more of the Meato Bandito fitted hats in stock. PLEASE at least consider doing a 2nd run at some point in the future! I'm kicking myself for not seeing these, since they sold out they were obviously a big hit. The email I got back about it made it sound like I shouldn't hold my breath, but it also didn't say there wouldn't be more. So I'm checking the website every few days in hopes I find one. I'm absolutely devistated I missed out on getting it :(
#1STWORLDPROBLEMS!
Great. NowI have to make a Pork butt this weekend! 🤣👍🏻
Left over pulled pork makes the best tacos the next day
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!!!
Love meat church!
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!
I actually made this last week! Was so so good!
Killer!
Rubs and smoke don't penetrate fat. There is so much inner fat that you will never cook a dry butt. I trim as much fat off as i can, wrap in foil at the stall, and mix all of the smoke infused juices back into the pork once it's pulled. Family, friends, and customers rave about it every time I serve it. Never dry. Nobody i know likes to eat fat so im careful to remove it as I'm pulling as well.
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.
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.
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.
You know it’s good when the beer never gets popped…
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..
Good Golly Miss Molly...Pit Master Matt,
This great on so many choices! I'm actually going to apply a light sprinkle on some venison Backstrom along with the layer of Gospel and call you "da Meat Church Sweet Preacher!" 😅 This is a hit rub!
Gunna be using this recipe to smoke a couple butts for about 25 people. Looking forward to seeing how they turn out on the pit boss.
Looks great Matt!
DAMN strong video. Thank you.
Looks amazing brother I'm gonna do one tomorrow
Enjoy!!!
Good work on the Texas sugar pork butt. Going to check Academy for the Texas Sugar seasoning. Your 94 gallon offset is the cooking chamber 20 or 24”?
Why is the door leaking smoke ?
Hey Matt, this stuff is sooooo good on eggs, it's ridiculous! Also good on any beer beverage where you sip it 😂 I bought 2 and I swear I need at least 10 more.
Thank you!!!!!
Eggs huh? Interesting. I’ll have to try that.
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.
This sounds good. I have a question. What meat thermometer do you prefer? Is a $99 thermapen worth the cost?
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?
First kiddo on the way. Come to Tampa for our baby shower. I'm good but not you good.
Love your video! They are so easy to follow at home. I’ve definitely stepped up my grilling skills because of your videos.
I just did a butt today for christmas with honey hog and it was the best I ever had. Now I have to order Texas sugar.
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.
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
Vinegar? Really? Going to sell me an IPA next? Bitter beer face! The best cooked foods don't need condiments. There is a reason chefs despise ketchup! 😂
When you do a long 8 hour + cook, do you not need to let it rest? Or is it all preference
Always let it rest.
Matt
Why put vinegar sause when you spent so much time seasoning with you special rub. Never understood saucing good flavored meat
Video needs a disclaimer ..."Do not watch while stoned"
That's too juicy! Said no one ever. 💯🔥
Need some help with a pork picnic roast traeger 575. Here is the issue meat was cooked to 205 but the fat cap was not crunchy. Can you do a video on pork picnic on a smoker.
He would be a great neighbor
Hey Matt, I also wear an apron when I'm injecting squirters! Sometimes goggles too.
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.
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!!
@Meat Church BBQ
Link to buy Texas Sugar has expired..
i wanna try it on wings and ribs
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
I'm fairly new to smoking gonna do a pulled pork for first time I'm gonna try this for sure. I was told to let it rest after taking it off smoker is that true or should I just pull right away as he did in the video?
I have every rub Meat Church offers and Texas Sugar is the new go to! Well done!
“She’s a squirter” thanks Meat Church.. I think my ears need to be baptized 😅
you never did the vinegar based pulled pork like you said you would. did you forget?
Do you recommend separating the fat from the juices before serving?
Great rub, but I don’t get the heat they say there is. Definitely a sweet rub but not as spicy as Id like. Great on poultry though