10/10 HIGHLY RECOMMEND. I did this exact recipe and it does not disappoint! Lots of flavor, not hot at all, doesn't really need sauce with the au ju back in there. It got rave reviews from my family.
When I had a house full for graduation, I did a bone in honey hog pork butt. The only difference is I would spray dad’s old fashioned root beer on it once every hour. Now my wife wants it that way every time. I’ve gone the route of creating my own seasonings in the past, but for the last year, I’ve used meat church seasonings. And now, if it ain’t broke…don’t fix it! Thanks for all you do. Also, I enjoy when you bring your friends in for a cook. Gotta love the BBQ community, or should I say the BBQ family.
I 100% agree with pork butt being so friendly. His cooking tips for pulled pork make it FOOL PROOF, coming from a fool. I have gotten so many high fives on my pork. I bind with tabasco chipotle. I use both Hot Honey Hog and Dia De La Fajita. Irish butter. Going to try some dark maple syrup and jalapeños in the wrap next run. Cheers, Y'all!
I made my first pulled pork just following the basic instructions and everyone complimented it. Thanks for just showing how to do basics and not over complicate things
I just did a nice 9 pound boneless pork butt on Sunday for our Father's Day feast and it was phenomenal! I had already learned all of your little tricks, so the only thing I had to do was adjust my cook time. I ended up doing an "almost overnight pork butt" because I had to get my son from the airport at 3am. I put it on at 200 degrees and let it roll like that until about 8 hours later, then I bumped it to 250 and then 275 until time to wrap. It ended being about a 13-hour cook overall and it was delicious! I used the same fat separator as you and added back in my au jus, plus I did the finishing dust trick too. Thanks again for helping me look like a serious BBQ pro and please keep the awesome videos coming! Great to see you finally make some content with your buddy too 😊
They mentioned pulled pork tacos. That's one of my favorites. I use leftover pork with chopped fat cap in a cast iron skillet with lime juice and cumin. Fry it until crisp. Serve with raw minced onion and cilantro. So good you don't need cheese.
These 2 together are absolute beast im new to pellet grill always used offsets and just charcoal and will say this i have watched hundreds of bbq videos from Heath Riles to Malcolm Reed and Matt is imo the best out there his seasonings are spot on and not to mention this guy is a great teacher thank you for taking the time to show us on how to have Award winning bbq at you very own home like yourself 🎉
I gotta say, there’s not another channel like this. I’ve followed quite a few of these recipes at home and they always come out PERFECT. Also swear by honey hog hot and holy gospel!
Love the fat separater. There are many people who do not know about that, and they mix the fat in with the pork. It kills the bbq. Great tip. Great video, as always!
This is my favorite video on pulled pork . I especially loved the au jus and the post dust part , I've never seen that before , so simple but overlooked
It’s so funny you joked about people jumping right into brisket, I bought a pitboss on Father’s Day and said first thing im doing is a Brisket and I smoked that bad boy low and slow all night long followed your directions to a T!!! and it turned out Flippin phenomenal man. I absolutely love this channel and your brand and you Matt! I am a huge fan man, keep on keeping on Brotha and thank you for the awesome content
The aus jus and seasoning at the end are game changers! Got many compliments at my aunt’s bday party last year doing this, saying it’s the best pork they’ve ever had. Excited to make this for my son’s 1st bday party this weekend!
Mr.Meat Church love how simple this video is. Could you do a video on bacon wrapped ribs (your spin or take on) also I know you have rubs and seasoning, but could you do a video on how to make your own rub.
Please make a video of a standing beef roast on the Treager. I normally do it in the oven every year for Christmas. This year, i'm wanting to do it on the pellet smoker. Please make the video.
Very interesting video because I was planning on making some Pork Butt. You do a great job on showing step by step of how to cook your recipes 👍🏽 looks very delicious.
Great video like always, would love to see you use a vertical pellet smoker and give some tips on how to really get that smoke flavour. I am new to smoking meat and only have a PitBoss Vertical Series 5 and I find no matter what pellets I am using the smoke flavour is super subtle and I just want more. We finally found a place locally that sells your rubs and they are all fantastic.
You don’t have to be a rocket scientist to cook a good pork butt. I enjoy seeing how other people do it but it’s really simple if you know what you’re doing.
what heat resistanct gloves do you have under the poly gloves? look really low profile and would love to get some! amazing videos, ive learnt so much from your vids!! keep it going!
Great video Matt! Just did this on Saturday. Somehow yours still looks better. Lol. My flavour was so good with holy cow and Texas sugar. Thanks for sharing!!!
I enjoy watching your videos but my interest is really never in attempting to cook any bbq .... my passion is enjoying other people's passion, their inspirations and artistic creativity at the purest form of wood smoked bbq'd meats....❤️ what they do....🥰
If you're letting the meat rest/set overnight in the fridge would you say there's any difference in wrapping in plastic wrap and leaving it unwrapped (exposed)? I usually wrap in plastic wrap overnight.
Great information! Although I love to inject with your pork injection, it's awesome. Always add some butter and apple juice to the wrap, will have to try brown sugar sometime. Love the fat separator and adding the au jus as I am pulling. Will have to try adding in some rub next time. Thanks so much for all your videos and awesome products!
What would the total cook time be? Normally I smoke unwrapped for 13 hours. Then FTC for up to 4 hrs before pulling. Assuming I need to serve at 6:30 PM would starting at 6:00 AM work assuming I wrap like in the video?
I *NEVER* get visible smoke rolling out of my Traeger 780 unless I'm using a smoke tube; Esp when set to 275. What Gives ?!?! Love your videos and rubs ! Have done many of your recipes.
Traegers run clean fires. Patented tech. Clear blue smoke is a good fire. You don’t want billowing white smoke. If you want more smoke flavor, lower your temp and make sure you are using heavy, smoking pellets, such as oak, mesquite, or hickory.
This is Money! This is why I support you Matt! I buy all the Meat Church products! I do my butts almost exactly the same. I go hot right off the bat and then go down to 225 for the long haul. Thx buddy!! Great video! P.S.-Don’t listen to Myron 🤣
Matt, thanks for another great video. One question I never see addressed with pork butt. Do you pick out the left over ribbons of fat that have rendered (between the sections of meat), or just break it up and mix it back in with the meat when you pull it?
I gotta admit, I’m gonna give pork butt another shot after seeing this. I’ve just done them so much that we got a little burned out, but the tips you guys gave on this one will get me to try it again.
whenever i make anything pulled like beef, pork, lamb etc... i never trim because presentation doesnt matter and truth be told the small bits of fat that caremelise and get crispy are soooooo delicious
You got me! I've been watching a long time, but this looks nexxt level! I ordered the Ocho from your site. Can't wait. You are the best. Too bad it's such a long drive from Wisconsin, or I'd be there daily! Salute!
Meat church thanks for the how to video on the pork but!! I just got a new smoker about a month ago because I have definitely been wanting to try some good old smoked flavored meat!!! The first thing I tried was some Dino beef ribs witch turned out ok but after getting a thermometer for checking meat temperatures and the temperature that I have the smoker running at I had found out that at around 300 it was actually running at only 200deg so I got a couple different things to help with checking the temperature out and also to help keep a more constant temperature and then I did my very first beef brisket and oh buddy did it turn out wonderful!!! Then just last week I did some Babby back ribs and they also turned out amazing also!!! My birthday is at the end of the month and I’m planning on doing a pork butt for some pulled pork sandwiches hopefully!!! I’ve never smoked a pork butt ever in my life before but with what you said today in your video I am definitely going to hit it on the spot after it’s all done!!! Wish me the best luck so I don’t let everyone down on a bad meal!!! Lol!! Awesome video buddy and look forward to seeing your next video!!!
I need some advice…. I cooked my pork butt just as the video shows. Cooked it at 225 to 165 then put butter and brown sugar on it and wrapped it and finished cooking it to 305. Took it off and let it rest for 20 to 30 min. It had a great taste and very moist. The problem is that it was a little tuff it didn’t pull very well. What did do wrong?
I love your rubs as well as your videos. Have you ever considered devoting one video to talking about all of your rubs in terms of best matches with various proteins.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
I smoke pork shoulder just about every other week. Can’t beat the price when need to feed family for several days.
Great fun watching two competitors that cooked against each other come together and enjoy a cook
Thank you!!!
I used this method last night. It was first time I didn’t use apple juice at the wrap stage. This method was hands down the best.
Matt...I follow your recipes / tips in everything I smoke. You never disappoint! Thank you!
I appreciate that!
Big fan of Chad's since his association with the Dan Patrick Show!
Dang...they make it look so easy. Love Meat Church BBQ videos. Gives me confidence to start smoking meats. Thx for sharing your passion.
you and Chad make a great combo for personality and content. always great help for us amateurs.
10/10 HIGHLY RECOMMEND. I did this exact recipe and it does not disappoint! Lots of flavor, not hot at all, doesn't really need sauce with the au ju back in there. It got rave reviews from my family.
Great to hear!
When I had a house full for graduation, I did a bone in honey hog pork butt. The only difference is I would spray dad’s old fashioned root beer on it once every hour. Now my wife wants it that way every time. I’ve gone the route of creating my own seasonings in the past, but for the last year, I’ve used meat church seasonings. And now, if it ain’t broke…don’t fix it! Thanks for all you do. Also, I enjoy when you bring your friends in for a cook. Gotta love the BBQ community, or should I say the BBQ family.
I 100% agree with pork butt being so friendly. His cooking tips for pulled pork make it FOOL PROOF, coming from a fool. I have gotten so many high fives on my pork. I bind with tabasco chipotle. I use both Hot Honey Hog and Dia De La Fajita. Irish butter. Going to try some dark maple syrup and jalapeños in the wrap next run. Cheers, Y'all!
I made my first pulled pork just following the basic instructions and everyone complimented it. Thanks for just showing how to do basics and not over complicate things
I just did a nice 9 pound boneless pork butt on Sunday for our Father's Day feast and it was phenomenal! I had already learned all of your little tricks, so the only thing I had to do was adjust my cook time. I ended up doing an "almost overnight pork butt" because I had to get my son from the airport at 3am. I put it on at 200 degrees and let it roll like that until about 8 hours later, then I bumped it to 250 and then 275 until time to wrap. It ended being about a 13-hour cook overall and it was delicious! I used the same fat separator as you and added back in my au jus, plus I did the finishing dust trick too. Thanks again for helping me look like a serious BBQ pro and please keep the awesome videos coming! Great to see you finally make some content with your buddy too 😊
They mentioned pulled pork tacos. That's one of my favorites. I use leftover pork with chopped fat cap in a cast iron skillet with lime juice and cumin. Fry it until crisp. Serve with raw minced onion and cilantro. So good you don't need cheese.
These 2 together are absolute beast im new to pellet grill always used offsets and just charcoal and will say this i have watched hundreds of bbq videos from Heath Riles to Malcolm Reed and Matt is imo the best out there his seasonings are spot on and not to mention this guy is a great teacher thank you for taking the time to show us on how to have Award winning bbq at you very own home like yourself 🎉
Your recipes have made me better on the smoker and impressed the little woman!
Matt, as usual another amazing bbq. I made exactly the same way. The family was not disappointed. Thank you for helping us all being better at bbq.
I used the juice out of the pan to fry up the pieces in my cast iron. Damn great tacos.
Matt, you are the best Pitmaster I have ever Seen! Every Week a Perfect, Amazing meal! Thank you so much! Greetings Bernd
Thank you so very much! ❤️
Thank you so much for all the videos you make! I have learned a lot about smoking from you since I started smoking this spring!
I gotta say, there’s not another channel like this. I’ve followed quite a few of these recipes at home and they always come out PERFECT. Also swear by honey hog hot and holy gospel!
Love the fat separater. There are many people who do not know about that, and they mix the fat in with the pork. It kills the bbq. Great tip. Great video, as always!
This is my favorite video on pulled pork . I especially loved the au jus and the post dust part , I've never seen that before , so simple but overlooked
I still haven’t got a bark like that! Always good love your products and vids, just still trying to replicate!
Love and using the gravy separator! I do what you did almost to a tee!
It’s so funny you joked about people jumping right into brisket, I bought a pitboss on Father’s Day and said first thing im doing is a Brisket and I smoked that bad boy low and slow all night long followed your directions to a T!!! and it turned out Flippin phenomenal man. I absolutely love this channel and your brand and you Matt! I am a huge fan man, keep on keeping on Brotha and thank you for the awesome content
Just got some Meat Church rubs, and I'm so excited to try them.
Making this today getting every thing preped as I type
The aus jus and seasoning at the end are game changers! Got many compliments at my aunt’s bday party last year doing this, saying it’s the best pork they’ve ever had. Excited to make this for my son’s 1st bday party this weekend!
Another great collaboration Matt. Cheers!
Well done,Nice presentation, gotta say Treager & smoked flavor?????
Mr.Meat Church love how simple this video is.
Could you do a video on bacon wrapped ribs (your spin or take on) also I know you have rubs and seasoning, but could you do a video on how to make your own rub.
Great to see you with Chad on the pork butt. Looks awesome.
I didn’t really learn anything but it was enjoyable video. Thanks for that.
Please make a video of a standing beef roast on the Treager. I normally do it in the oven every year for Christmas. This year, i'm wanting to do it on the pellet smoker. Please make the video.
Thank you for the raw seasoning tip, I season my bbq well and I feel like its lacking tbh lol thank you!
Hey Matt! Y’all nailed every aspect of making a great video and great barbecue!
Matt, you got me doing this with ribs, but it works great on butt too. I layer fajita and honey hog on my pulled pork and it is phenomenal.
Luv how you roll there at Meat Church...I'll be smoking this Pork Butt very soon! Thanks
Treager mango habanero glazed is the best sauce on pork ribs
Y'all have amazing cooking. I'm very much looking forward to this.
Thanks so much!
Very interesting video because I was planning on making some Pork Butt. You do a great job on showing step by step of how to cook your recipes 👍🏽 looks very delicious.
A sign of good friendship is when they show up with a pork butt.
lets be friends :D
Matt you never let down. everything you have shown me has gotten me kudos thanks brother. (now lets do some bologna burnt ends)
Thanks!!! It’s a passion .
That looks epic, Matt!
Who dislikes Matt's videos?!
Great video like always, would love to see you use a vertical pellet smoker and give some tips on how to really get that smoke flavour. I am new to smoking meat and only have a PitBoss Vertical Series 5 and I find no matter what pellets I am using the smoke flavour is super subtle and I just want more. We finally found a place locally that sells your rubs and they are all fantastic.
Thanks as always, Matt - question though - no spritz at any point during this cook?
If people pay attention to what you are teaching, it's not hard at all to produce some awesome food.
"American Food"
Amen
@traviscoombes3578 And if they would just listen to what he’s saying! So many people comment asking him questions that he said in the video.
Thank ya! 🤷🏽♂️
You don’t have to be a rocket scientist to cook a good pork butt. I enjoy seeing how other people do it but it’s really simple if you know what you’re doing.
Already got so many good tips from your videos👍. Looking forward to my trip to Waxahachie next week🤠. Greetings from Germany🇩🇪
Pulled pork is king!
my pulled pork has improved a lot because of your videos - i still struggle with briskets
what heat resistanct gloves do you have under the poly gloves? look really low profile and would love to get some! amazing videos, ive learnt so much from your vids!! keep it going!
once again,,,,, Well done!!!!! very nice job,,, I really like your videos you give out so much great information and tips.
Great video Matt! Just did this on Saturday. Somehow yours still looks better. Lol. My flavour was so good with holy cow and Texas sugar.
Thanks for sharing!!!
I enjoy watching your videos but my interest is really never in attempting to cook any bbq .... my passion is enjoying other people's passion, their inspirations and artistic creativity at the purest form of wood smoked bbq'd meats....❤️ what they do....🥰
Love the videos! Looking for a smoked chicken quarter video!
If you're letting the meat rest/set overnight in the fridge would you say there's any difference in wrapping in plastic wrap and leaving it unwrapped (exposed)? I usually wrap in plastic wrap overnight.
Great information! Although I love to inject with your pork injection, it's awesome. Always add some butter and apple juice to the wrap, will have to try brown sugar sometime. Love the fat separator and adding the au jus as I am pulling. Will have to try adding in some rub next time. Thanks so much for all your videos and awesome products!
I love the Honey Hog rub
What would the total cook time be? Normally I smoke unwrapped for 13 hours. Then FTC for up to 4 hrs before pulling. Assuming I need to serve at 6:30 PM would starting at 6:00 AM work assuming I wrap like in the video?
Looks so good - that's on the list to do! What happened to the after take commentary? Loved that...
If I'm cooking this on a Saturday, and I'm serving it Sunday at 1:00 pm, how do you recommend I hold it overnight? Love your videos, by the way.
When you put it onbuns do u toast them first or is that personal preference?
I tried the pecan oil on my last butt and I have to agree that it added another dimension of flavor!
I *NEVER* get visible smoke rolling out of my Traeger 780 unless I'm using a smoke tube; Esp when set to 275. What Gives ?!?! Love your videos and rubs ! Have done many of your recipes.
Traegers run clean fires. Patented tech. Clear blue smoke is a good fire. You don’t want billowing white smoke.
If you want more smoke flavor, lower your temp and make sure you are using heavy, smoking pellets, such as oak, mesquite, or hickory.
You say in some vids to add the rub to pork no more than a hour before, here you say over night too?….. which is best?
looks amazing as usual. Did you set an alarm on your Meater for 165 degrees?
This is Money! This is why I support you Matt! I buy all the Meat Church products! I do my butts almost exactly the same. I go hot right off the bat and then go down to 225 for the long haul. Thx buddy!! Great video! P.S.-Don’t listen to Myron 🤣
Real question. I always wondered and never get a direct answer. Does it matter if it’s shoulder or butt
Shoulder and butt is the same thing, from the front of the pig. Back of the pig is called the ham.
Great Video Matt!
Glad you enjoyed it
I’m down with whataburger mustard. But I would definitely be down for chik fil a honey mustard
Damn! my mouth is watering....
Can you use both honey hog and pork and poultry ?
can you leave it in the fridge overnight uncovered?
Had me at WHISKEY!
Matt, thanks for another great video. One question I never see addressed with pork butt. Do you pick out the left over ribbons of fat that have rendered (between the sections of meat), or just break it up and mix it back in with the meat when you pull it?
Did a test with this process this weekend and out of the 3 butts the honey hog was number 1
Can you smoke a brisket and pork butt at same time on same grill? Or does flavor contrast?
If I let it sit overnight, do I need to let it come to room temperature before I throw it on the smoker?
Hey Matt. Do you have a link to the fat separator you used?
Loving the 8 pack. Thanks
I'm cooking 100 lbs tomorrow. Glad to have a new recipe to try!
I like to uncover and finish to firm up the bark. I miss my smoker 😭
I gotta admit, I’m gonna give pork butt another shot after seeing this. I’ve just done them so much that we got a little burned out, but the tips you guys gave on this one will get me to try it again.
This recipe is looks delicious. We will be trying it this weekend. Also I love the product placement 😉
I prefer Honey Hog to anything for pork.
But even though I'm not a Traegar guy, I love The Rocks from Whiskey Bent on beef.
Looks delicious. I need a smoke/cook book from you lol
So, what if you don’t have access to one of these ovens because my complex won’t allow it?
What meat probe is that you’re using?
whenever i make anything pulled like beef, pork, lamb etc... i never trim because presentation doesnt matter and truth be told the small bits of fat that caremelise and get crispy are soooooo delicious
what are the wireless temp probes you're using
You got me! I've been watching a long time, but this looks nexxt level! I ordered the Ocho from your site. Can't wait. You are the best. Too bad it's such a long drive from Wisconsin, or I'd be there daily! Salute!
We made your Mexican chicken sandwich this week..so awesome!! ❤️
That is awesome!
Is 'the wrap up' not a thing anymore?
Meat church thanks for the how to video on the pork but!! I just got a new smoker about a month ago because I have definitely been wanting to try some good old smoked flavored meat!!! The first thing I tried was some Dino beef ribs witch turned out ok but after getting a thermometer for checking meat temperatures and the temperature that I have the smoker running at I had found out that at around 300 it was actually running at only 200deg so I got a couple different things to help with checking the temperature out and also to help keep a more constant temperature and then I did my very first beef brisket and oh buddy did it turn out wonderful!!! Then just last week I did some Babby back ribs and they also turned out amazing also!!! My birthday is at the end of the month and I’m planning on doing a pork butt for some pulled pork sandwiches hopefully!!! I’ve never smoked a pork butt ever in my life before but with what you said today in your video I am definitely going to hit it on the spot after it’s all done!!! Wish me the best luck so I don’t let everyone down on a bad meal!!! Lol!! Awesome video buddy and look forward to seeing your next video!!!
I need some advice…. I cooked my pork butt just as the video shows. Cooked it at 225 to 165 then put butter and brown sugar on it and wrapped it and finished cooking it to 305. Took it off and let it rest for 20 to 30 min. It had a great taste and very moist. The problem is that it was a little tuff it didn’t pull very well. What did do wrong?
Need to pull it when it temps at 200-210 internal.
I need a new smoker asap mine stoppped working couple months ago 😢
Did this same exact recipe with six butts for my sons baby shower. 🔥
Can you please do a homemade bacon video?? Awesome as always!
Coming soon! I literally made bacon this week. Check Instagram tmw.
Can you start a butt/brisket in the oven overnight and then finish it in the smoker in the morning?
Glad 2 C U takin that fat cap / Much better Finished Product 🔪🇺🇸🔥💨
I love your rubs as well as your videos. Have you ever considered devoting one video to talking about all of your rubs in terms of best matches with various proteins.