Pulled Pork AKA Smoked Pork Butt AKA Pork Shoulder
This is the BBQ Matt grew up on in the South before he moved to Texas. Sweet, pulled pork! In the south, BBQ is synonymous with pulled pork. AKA Pork butt, boston butt or pork shoulder. This tried and true recipe is simple and easy!
Pulled Pork Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Mill Scale 94 Gallon Offset Smoker:
Butcher Block – Rosewood Block: www.rosewoodblock.com
Mill Scale 94 gallon offset:
Thermapen IR thermometer:
We also have other pulled pork recipesvideos on this site and our YouTube channel:
No Wrap Pork Butt:
Mexican Pulled Pork:
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How are you not 400lbs?!
What's the size of your cutting board that's in this video?
Mustard? Remove the fat? Smh.
You'll never see sht like that at world championship.
What were the weights of those butts approximately?
U cut the fat off ,then I turned it off
I did it on the weekend. Simply delicious!!!
Excellent presentation, thanks much!
Great tips I don't put sauce on mine. But mine is juicy and tender. I think bbq sauce cover up taste of eat
Followed the recipe exactly. Turned out so frick fracking good!!! Going to try St. Louis ribs next. 🤤 🐷
I've been making Pulled Pork for quite a while and I'm told it's very good. (never had a complaint :)). I saw this video and, while the method for cooking was identical to what I always do, I had never used butter or brown sugar while finishing wrapped. Also have to say that I have been looking for a rub to use since the guy who made my go-to rub went out of business. So I used the Gospel rub and added the butter and brown sugar… oh my goodness! what a difference! Best pulled pork I've ever made and your rub(s) are fantabulous! I plan to purchase some in bulk. Thanks so much for the video and product. Really, really good.
Peace and all good…
HAHAHA, "Make sure you make YOUR sandwich out of THAT and you can make your neighbors and friends outta THAT part". Classic. Great video.
we did ittttttttttttttttttttttttttttttt
didddddddddddddddddddddddddddddddddddddddd
weeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee
Digging that cuttingboard…………Then I saw the price 😯
This is my Goal in Life !
If this doesn’t look healthy , I’m not here to help you loose weight 😂😂 oh well this look AMAZING!
Hello Mark, Saw you video and it was amazing, I will be smoking a Pork butt 16# in the morning. Will follow your recommendations and let you know how it come out. Thanks so much..
Today I used your honey hog rub on a pork butt. Amazing
Thanks for sharing your knowledge Matt! Great content
Color butt is better
It's so fun to watch you, your love for BBQ is what makes it so special. Smoking a 9lb butt tomorrow and will be going this exact route! Thanks again for the lessons brother 🙂
Just wanted to say thank you sir I followed your recipe to a t. use meat church voodoo rub one of the best pulled porks I’ve ever had. 🇺🇸🇺🇸#GodBlessTexas
Magnificent cooked pork butts that's a great start to some damn great BBQ sandwiches 👍🇺🇸😎 u definitely had my attention.
RIP John Ritter
gonna try this Sunday. First time smoker, just bought a Pitboss Laredo 1000 and some apple pellets..
How long are you letting it rest?
Gospel better than voodoo for pork butt? Doing a cool this weekend and trying to find the best rub!
Did you make your own vinegar sauce or did you use a particular brand?
What gloves do you wear under the nitrile ones ?
Love this vid and refer back to it each time I do a butt (like ima do on Friday!) – but poor Matt- sounds like he had a cold during the shoot! Still pulled it out though!
Damn good video explanation!
Where is the gland that your supposed to remove located? Thank you for taking time to film, edit and post this video, like and subscribed! Thank you!
Matt! Excellent video! Came out perfect here on my Traeger! Hey, didn’t know you guys have an Aussie! He should be featured in one of your future videos!
Thanks to Patrick Mahomes we now have Whataburger chain and it’s products here in Missouri. Love bbq, love smoking food but I’ve never been a ketchup guy. That being said Whataburger ketchup is 🔥. The spicy flavor is my favorite. Cool vid man.
Removing that bottom fat… C'mon man
How long did it rest?
On the fat separator can I do the same thing with a coffee filter? If not do you sell the fat separator?
Was there any sit times after removal from the pit?
How long did you let rest and do you leave it in foil while they reat
Hey what temp should I pull the butt before wrapping it? I missed if he mentioned a temp or if just based on bark coloration
samichez
Matt, can I smoke this for the first six or seven hours till it hits 160 and then wrap it the next day to finish the cook? The reason being I want to make sure it’s already for my guest for arriving in the afternoon
Matt, thank you so much for the recipe and content. My pork butt turned out perfect. The butter is a key ingredient. Thanks again. I’ll be in Austin in November. Maybe we’ll make the trip down.
Amazing thanks 👍🏼🇺🇸👍🏼🇺🇸👍🏼🇺🇸 Army Strong 31 years
Made this for my very first smoke on the Traeger last week and it was great. Using same recipe again for a party coming up…When prepping it the night before should I wrap the meat or just cover it in fridge?
you had me at sweaty butts… lol
What cook time/process would you recommend for a 20lbs pork butt?
Hey Matt. What is the weight of those Butts? I am smoking 6 boneless pork butts from that all American store, Costco. I am doing an employee feed at my company and feeding about 65 people. So using the wrapping method for butts that average about 7 to 8 pounds each, can I figure about 75 minutes per pound at 225°. If I take my shoes and socks off and use my toes to count, that works out to about 10 hours. I plan on wrapping at around 168° or when a good bark is formed. How does that plan sound?